Traditional Commercy Madeleines
Making the batter
- 8 whole eggs
- 4 egg yolks
- 9 3/4 ounces sugar (275 g)
- 8 3/4 ounces sifted flour (250 g)
- 2 1/2 teaspoons baking powder (10 g)
- 10 1/2 ounces butter (300 g)
- 2 teaspoons salt (8 g)
- the seeds of 1 vanilla bean (scraped)
Step 1: Making the batter
It is recommended to prepare the batter for madeleines the day before. In any case, it must be refrigerated for at least 2 hours at 39°F (4°C), 12 hours if possible.
In a round-bottomed mixing bowl, mix the egg yolks and whole eggs. Add sugar and beat well until frothy. Sift flour with salt and baking powder. Melt the butter and keep warm.
Pour the flour over the egg-sugar mixture and mix until homogenous. Add the warm butter slowly and evenly. Cover with plastic wrap and refrigerate for 12 hours.
Step 2: Baking
Lightly and evenly grease very cold madeleine sheets, dust evenly with flour—shake to get rid of any excess flour.
Pour the batter into a pastry bag and squeeze into the madeleine molds on the sheet without filling each mold too much. Bake at 410°F (210°C) paying careful attention to the madeleines. Two or three minutes into baking, the edges of the madeleines should rise a little, but the center, which is still liquid, should still be sunken. At this point, turn the oven off—without opening the door—and wait until a “head” forms on the madeleines (approx. 2-3 minutes). Turn the oven back on to 374°F (190°C) and slowly finish baking until the madeleines are golden brown.
Take the sheets out of the oven and turn out the madeleines. Let the madeleines cool, placed on the side in the compartments.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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