A little while ago, someone at our house was asking for madeleines. With stars in his eyes. I didn’t comply straight away but kept the gourmet request in a corner of my mind. And so last Sunday, in a cooking spree, in between a sourdough bread and a granola batch à la Cléa, they were delivered still warm, right on time for the goûter*.
For the first time I used the recipe from the Larousse des Desserts by Pierre Hermé. And all the others I had tested over the years were instantly erased from my memory. The dozenof little marvels came out of the oven coated by a very fine crust, and still deliciously moist inside. Their sweet-buttery flavour, with a hint of lemon, jut perfect. As this is one of these oh-so-simple recipes, I shall reiterate at the first occasion. This could be as soon as next week-end, when a foodblogger from Lyon is coming to visit.
* You surely know what the French goûter is, right ? it’s that afternoon snack that kids (and a lot of grown-ups have around 4 o’clock in the afternoon.
Madeleines, recipe adapted from Le Larousse des Desserts by Pierre Hermé.
- 100 g self-raising flour
- 100 g butter
- zest of 1/4 organic lemon
- 2 eggs
- 120 g caster sugar
1/ Preheat the oven to 220°C.
2/ Melt the butter in a small saucepan, set aside and let cool slightly.
3/In a salade bowl mix the eggs and the sugar and whip until frothy**.
4/ Add the flour and just combine.
5/ Then, keeping strring pour the melted butter and add the lemon zest.
6/ Butter a madeleine mould and fill in p to 2/3rd.
7/ Put in the oven for 5 minutes, lower the temperature down to 200°C and leave to bake for 5 to 10 more minutes.
8/ As soon as the sides of the madeleines turn golden, remove from the oven, unmould as soon as possible and tuck in.
**the book recommends five full minutes of hand whipping, so I did (with the help of little hands). But if a bread dough hadn't been sitting in the bowl of my Kitchenaid, I would have used it here.