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\nThe madeleine of Commercy is a small wonder which can pose certain problems. Indeed, to get a nice bump and have a tasty madeleine that comes off the mold well can become a mystery! Fortunately I tested everything for you, reviewed several recipes until I came up with these delicious madeleines! <\/div>\n

\n<\/div>\n

<\/a>Recipe for 18-20 madeleines:<\/p>\n

-2 eggs<\/span><\/strong>
\n-1 egg yolk<\/span><\/strong>
\n-120g of flour<\/span><\/strong>
\n-100g of sugar<\/span><\/strong>
\n-100g of semi-salted butter<\/span><\/strong>
\nhalf a teaspoon of baking powder (1\/8+1\/4 American spoon)<\/span><\/strong>
\n-choice of: lemon zest, vanilla powder, orange blossom<\/span><\/strong><\/p>\n

Start by putting the two whole eggs and the yolk in a bowl with the sugar. In this photo recipe, I chose the madeleines slightly lemony. I don’t usually like lemon in recipes, but here I admit I’m melting completely! So I use just half the zest of a small untreated lemon.<\/em><\/p>\n

\n<\/div>\n\n $\"Madeleines$ <\/em><\/a><\/div>\n\n<\/div>\n
\nWhisk with a hand whisk to whiten slightly the device but not too much either! Add the yeast. Then add the flour in three additions, mixing well to incorporate it. Always with the whip!<\/em><\/div>\n
\n<\/div>\n
\n $\"Madeleines$ <\/em><\/a><\/div>\n\n<\/div>\n
\nMelt the butter in the microwave or at bain-marie. Add it and mix well.<\/em><\/div>\n
\n<\/div>\n
\n $\"Madeleines$ <\/em><\/a><\/div>\n
\n<\/div>\n
\nLet the dough rest in a cool place for at least 2 hours.<\/em><\/div>\n
\nI tried putting it in the fridge overnight, it doesn’t change anything. Then fill the moulds.<\/em><\/div>\n
\nSo I tried everything! Moulds made of metal, teflon-lined aluminium and finally flexipan. I’ve tried it without fat, with butter and flour and with my fat release spray. Verdict? Well, I must admit that in my recipe for canel\u00e9s, I am totally against soft molds, preferring hard molds, but here with the madeleines the best is the flexipan. And by far. And without any added fat! On the picture below you can see that I tried with butter and flour and without, well without the result is perfect.<\/em><\/div>\n
\nThe molds I used, contain a larger than average madeleine shape. <\/em><\/div>\n
\nThey can be found and purchased <\/em>
\n here<\/em>
\n<\/a>. <\/em> <\/div>\n\nFor the filling of the moulds, if you have small madeleines (not the mini ones! but the small ones, compared to this mould!), in this case you have to fill the mould only halfway.<\/em><\/div>\n
\nIf using the same mold with large flexipan madeleines, then fill with a generous tablespoon, leaving a margin of less than a centimeter before the edge.<\/em><\/div>\n
\n<\/div>\n
\n $\"Madeleines$ <\/em><\/a><\/div>\n\n<\/div>\n
\nFor the cooking, I also tried two cooking, a strong one followed by a softer one. Well for this recipe no need for that! I baked them for 13 minutes at 190\u00b0C. <\/em><\/div>\n
\nSo preheat the oven to 190\u00b0C and at the last second fill the moulds placed on a rack, then put them in the oven for 13 minutes.<\/em><\/div>\n
\n<\/div>\n
\n $\"Madeleines$ <\/em><\/a><\/div>\n\n<\/div>\n
\nAnd here are the madeleines with beautiful bumps! I guarantee I spent some time on the madeleines, not wanting to be put off by such simple looking little pastries ! I tried a multitude of recipes to finally arrive at this one. The difference is this little egg yolk and the mussels! This recipe is a guarantee of success!<\/em><\/div>\n
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\n <\/a><\/div>\n
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\n <\/a><\/div>\n
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