Perfect madeleines - Les madeleines parfaites

My name is Madeleine, so I guess I was destined to love these little cakes ! As you can imagine, I have tried quite a few different recipes over the years, but this one is definitely my favourite. Two ingredients are keys to me here, even though they are not found in the most traditional recipes: a splash of milk to make them extra-moist, a touch of really good honey to give them their lovely golden colour. Easy to make and delicious!

For 20 medium-sized madeleines. They can be kept in an airtight container for up to 4 days.

Difficulty : *

Preparation time : 15 mn + at least 12 hours in the fridge - Cooking time : 8 to 10 mn

Baking equipment :

- One 12-hole madeleine cake tin (silicon or metal) or one 12-cup muffin tin

Ingredients :

200 gr butter

3 eggs

130 gr caster sugar

2 tablespoons honey

6 cL / 2/8 cup milk

1 teaspoon vanilla extract (or 1 pack vanilla sugar)

10 gr baking powder

200 gr pastry flour (T45)

-Preheat the oven to 210 °C/410 °F ( regular, not fan).

-Melt the butter in a saucepan on low heat (ideally, in a bain marie) or in the microwave.

-In one mixing bowl, whisk the eggs, sugar, honey, milk and vanilla extract together. (Picture 1)

- In another bowl, whisk the flour and baking powder together. Sift over the eggs/sugar mixture and whisk gently. (Picture 2)

-Add the melted butter. Your batter should be golden and quite thick. (Picture 3)

- Cover with cling film and leave to refrigerate for at least 12 hours, ideally overnight. This step is essential, as it will allow the famous bosse or bump on the madeleines to form. (See the Some problems....and some solutions section at the bottom of the page)

-Fill in the madeleine moulds (don’t forget to butter them if you are using the aluminium kind). Bake on the middle rake until golden brown, 8 to 10 minutes. If the madeleines are golden before that, just place aluminium foil over them. To check if they are done, just stick a knife into one madeleine, it should come out moist but clean. (Picture 4)

Some problems....and some solutions

Why don't my madeleines form a bump ?

Either because your batter is not cold enough, or because your oven is not hot enough. It is the thermal shock, combined with the form of the mould, that creates the famous bump. Be sure to leave your batter to cool down in the fridge overnight, and be careful to wait until your oven is fully preheated.

How can I avoid to have a wonky bump ?

Be sure NOT to use your oven on fan, as the batter is quite delicate. If your oven has a strong ventilation, it may cause the bump to swell sideways. In that case, preheat your oven to the maximum, turn it off completely and bake the madeleines.