Afternoon Tea Mini Madeleines

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.

Ingredients:

  • 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

Preparation:

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.

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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.

My Learnings:

  • 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.

Enjoy!

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