Soft Madeleines with the characteristic hump

Ingredients

• 3 unités Eggs (medium-sized eggs)
• 285 g Granulated sugar
• 40 g Whole milk (equivalent to 40 ml)
• 20 g Acacia honey
• 130 g Unsalted butter (melted and heated to 60 °C)
• 130 g All-purpose flour
• 6 g Baking powder (sift with the flour)

Instructions

1. Whisking eggs and sugar

   In the mixer bowl, pour the eggs then the sugar. Whisk on medium speed for about 15 minutes until the mixture doubles in volume and forms a ribbon when the whisk is lifted.

   Time: PT15M

2. Heat milk with honey

   In a saucepan, heat the whole milk with the acacia honey until it reaches 60 °C. Stir gently until the honey fully dissolves.

   Time: PT5M

   Temperature: 60°C

3. Melt the butter

   Melt the butter in a second saucepan until it begins to foam and also reaches 60 °C.

   Time: PT5M

   Temperature: 60°C

4. Incorporate the hot milk

   When the egg‑sugar mixture has doubled, add the hot milk with honey gradually, while continuing to whisk on low speed.

   Time: PT2M

5. Add flour and leavening

   Sift the flour and baking powder together, then fold them into the batter while continuing to whisk until fully incorporated.

   Time: PT2M

6. Incorporate melted butter

   Pour the melted butter, still on low speed, until you obtain a smooth, homogeneous batter.

   Time: PT2M

7. Chill

   Transfer the batter to an airtight container, cover with plastic wrap and place in the refrigerator for at least 2 hours (ideally overnight).

   Time: PT2H

8. Prepare the molds

   Brush the madeleine molds with a little melted butter, lightly dust with flour, then tap to remove excess.

   Time: PT5M

9. Thermal shock before baking

   Place the batter into the molds, then put the molds in the freezer for 5 minutes to chill the batter thoroughly.

   Time: PT5M

10. Baking

    Bake the molds in a preheated 200 °C oven for 10 to 12 minutes until the madeleines are golden and the hump forms.

    Time: PT12M

    Temperature: 200°C

11. Unmolding and cooling

    When out of the oven, invert the madeleines back into their molds while still hot, then let cool at room temperature.

    Time: PT10M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

14 g

Fat

6 g

Fiber

0.3 g