Book Review: Bouchon – Madeleine
I have worked with several Madeleine recipes, and now it’s time for another recipe. The recipe is very easy and quick. The ingredients are also easy to access.
The madeleine were super soft, moist and not overly sweet. I didn’t have any lemon oil on hand, it would have been even better with the oil. When I first read the recipe, I didn’t think whipping the egg would help, since the mixture needs to rest overnight by that time the eggs would have flatten. Amazingly the mixture was still super soft.
I preheat the oven to 200 degrees fan force, when place the madeleine in, reduce to 180 degrees, 6 minutes in oven rotate half way. Remove from oven let cool for 5 minutes then ate a few (just can’t help myself). I left the madeleine on the counter for more than 10 minutes it dried out quite quickly, should have put it in a container right away. Anyways the taste still awesome.
- All-purpose flour 34g
- Baking Powder 1.1g
- Salt 0.3g
- Eggs 42g
- Sugar 28g
- Unsalted Butter 33g
- Dark brown sugar 4.5g
- Honey 4.5g
- Lemon oil (optional)
- Whisk eggs and sugar until sugar dissolve, and the eggs are light and fluffy, and double in volume
- Sift all-purpose flour, baking powder and salt into a bowl
- Place butter, brown sugar and honey in saucepan, whisk constantly on medium to high heat until sugar dissolve about 1 minute (I have replace dark brown sugar with brown sugar)
- In the egg bowl fold in dry ingredients until combine, add the butter mixture fold until smooth. Place batter in container and refrigerate overnight
- Preheat oven to 180 degrees. I’m using a silicone molds, no need to brush any butter. My mold size is quite small so I put 10g of batter in each mold.
- Once finish filling the mold, tap gently to get rid of air bubbles.
- Bake 7-8 minutes in a convection oven, 8-9 minutes in a standard oven. When the top is lightly brown and a skewer comes out clean, take the madeleine out from the oven. Remove from mold. Best eaten right away or within a day.