Madeleines?

Question

Does anyone have the proper recipe for madeleines, not the english ones but the french little shell shaped sponge ones. Don't quote recipe sites as I have been on them all and none of them are right. Any french patisserie chefs out there

Answer 1

Hi! Well, not only am I Madeleine, but my husband is an excellent patissier, from the south of France.
Here's his recipe for Madeleines:

Whisk together 2 eggs and 100 g of sugar.
Once well blended, incorporate 100 g or flour, then 100 g melted butter. Add a couple drops of vanilla, or rhum, or citrus peel, the flavouring of your choice.
Fill 12 generously buttered Madeleine tins. (Or 1 tin with 12 holes!)
Cook in hot oven until they become golden and dry on top. (His book doesn't give exact temps, but I've done them at 375°F with no problems, it takes 10-15 minutes usually.)
Hope this works out for you!

Answer 2

J'espere que c'est ce que tu cherche!!

De Commercy

3 eggs
1/4 cup sugar
1/2 teaspoon orange flower water
4 Tablespoons soft butter
1/2 cup all purpose flour

Preheat oven to 350°
1. Butter 20 (or 24, depending on the size) madeleine tins.

2. Combine the eggs and sugar and beat until pale in color.

3. Stir in the orange flower water and butter.

4. Sift in the flour and fold in gently.

5. Divide the batter among the molds, filling them 3/4 full.

6. Bake for 15 minutes or until the madeleines have risen and are very lightly browned.

7. Turn out onto rack and allow to cool.

Here's a variation if you prefer

1 stick (1/4 lb.) unsalted butter
3 eggs
3/4 cup sugar
1 lemon
2/3 cup milk
2 cups all purpose flour
1-1/2 teaspoons baking powder
extra butter at room temperature for brushing the molds

1. Butter 2 madeleine molds (molds of 12) and put into the refrigerator. After about 15 minutes remove them and butter them again. Make sure that the butter is also around the indentations on the top because as the madeleines expand they may stick to the top of the mold.
Put them back in the refrigerator for another 15 minutes.

2. Grate the zest finely from 1/2 of the lemon and reserve.

3. Squeeze the lemon and reserve the juice.

4. Whisk the flour and baking powder together.

5. Melt the butter and set aside.

6. Whisk the eggs, sugar, lemon zest and lemon juice together for about 30 seconds. Don't overmix.

7. Thin the mixture with 1/2 cup of the milk.

8. Add the flour all at once and using a whisk, work the mixture just long enough to eliminate any lumps. Don't overwork.

9. Gently stir in the rest of the milk and the melted butter.

10. Refrigerate the batter for 20 minutes.

11. Preheat oven to 425°.

12. Pipe or spoon the batter into the molds. Bake for 15 to 20 minutes, turning the molds halfway through the cooking time.

13. When done, immediately remove the cookies from the molds and allow to cool on racks.

Answer 3

http://www.slate.com/id/2118443/

Which links to

4 eggs
1 cup (200 g) sugar
Grated zest of 2 lemons
1 3/4 cups (225 g) all-purpose flour (do not use unbleached flour)
3/4 cup (6 ounces; 185 g) unsalted butter, melted and cooled
1 tablespoon (1/2 ounce; 15 g) unsalted butter, for buttering madeleine tins (see above)

Place the eggs and sugar in a large bowl; then, using a whisk or an electric mixer, beat until lemon colored. Add the zest. Fold in the flour, then 3/4 cup melted butter.

Refrigerate the batter, covered, for 1 hour.

Preheat the oven to 375°F(190°C.)

Butter the madeleine tins; then spoon in the batter, filling each well about three-fourths full. Bake 10 to 12 minutes, or until the madeleines are golden brown.

Remove the madeleines from their tins as soon as they're baked, and cool them on a wire rack. (Note: Wash the tins immediately with a stiff brush and hot water but no detergent so that they retain their seasoning.) The madeleines are best eaten as soon as they've cooled. They may, however, be stored for several days in an airtight container.

Makes 36 3-inch (8-cm) madeleines.
The Food Lover's Guide to Paris
July 1999
Patricia Wells
Workman Publishing

Answer 4

I have made them and I think that I used the recipe that came with the pan. The pans were given to me as a gift they came from King Arthur Flour Co. Which btw is a great source of high quality baking ingredients and equipment. I have also used Julia Childs recipe and had much success with it
I did find that non, non stick pans seem to make better madelienes.
Bon Appetit

Answer 5

In a large bowl, beat in 3 eggs with 100g sugar. incorporate 120g flour, pinch of salt, baking powder and some grated lemon peel. Mix well then add 100g of melted butter. You could further enhance the batter flavour with lemon juice. Fill in greased madeleine mould 3/4 full. Bake at 240 degrees for 10 minutes. You could omit the lemon peel and add currants, chocolate chips orwhatever you feel like. Good luck!

Answer 6

They're basically little eggy cake-like cookies. Any Madeline recipe ought to do.

Answer 7

Exactly what ashley states, I cant be bothered to type that lot out. Of course it looks more authentic if you have the correct tin.