Afternoon Tea Mini Madeleines
Back in 2014, we participated to a Secret Santa game and I came home with a madeleines recipe book. I was used to consume Bonne Maman's madeleines; although they are mass-produced, they have a soft buttery taste. However, I wanted to try homemade madeleines, so I bought the shell-shaped mold and baked Sandra Mahut's recipe. It was written in Dutch [originally edited in French] and I did need a bit of help to understand a few words, but the instructions remain basic and simple. These cakes are perfect for an afternoon tea!
Makes about 70 mini madeleines.
- 150 g of sifted flour
- 125 g of soft butter (leave at room temperature at least an hour in advance)
- 150 g of sugar
- 2 large eggs
- 2 tbsp of milk
- 1 tsp of baking powder
1. Beat the eggs and sugar together until it becomes light.
2. Add the flour and the baking powder little by little, until fully incorporated.
3. Add the butter and milk. Beat the mixture.
4. Allow the batter to cool in the fridge for 30 minutes.
5. Preheat oven to 180 °C.
6. Butter the mold and sprinkle with flour.
7. Fill the mold with the batter and cook for about 6-10 minutes. The madeleines should be lightly golden.
- Butter is your friend! It will add moisture and will prevent from sticking to the mold. Make sure to lather a rich coat onto the mold.
- Don’t let the madeleines overbake in the oven or they will become dry and crunchy. Madeleines should be soft and spongy.
- If you make regular-sized madeleines, bake them for 3-4 minutes at 220 °C. Then lower the temperature to 180 °C and bake for another 3-6 minutes.
- You can add any flavor to the batter: caramel, chocolate, fruits, etc.
I will need more practice to get the right texture balance with my oven. I also plan on baking regular madeleines and trying alternative recipes, perhaps a savoury one.