How to Prepare Perfect Classic French: Vanilla-Lemon Madeleines

Classic French: Vanilla-Lemon Madeleines.

Classic French: Vanilla-Lemon Madeleines

You can cook Classic French: Vanilla-Lemon Madeleines using 9 ingredients and 10 steps. Here is how you cook it.

Ingredients of Classic French: Vanilla-Lemon Madeleines

  1. Prepare 3 of Eggs: Big.
  2. It’s 1/4 tsp of Salt.
  3. Prepare 1/2 Cup of Castor Sugar.
  4. Prepare 1/4 Cup of Butter: Melted & RT.
  5. Prepare 1 tsp of Baking Powder.
  6. It’s 1 tsp of Vanilla Essence.
  7. It’s 3/4 Cup+ 1/8 Cup of Cake Flour or All-purpose flour: Homemade- (Cake Flour is highly recommended to prepare these, if possible since they’re neither the cookie types nor the cake ones).
  8. It’s 12-16 pieces of chambered Madeleines Tray/Cake Pan (They’re available online these days- They come in different shapes & slots/sizes- Mine are directly store bought/purchased, during my stay overseas).
  9. You need as required of Garnish: Chocolate Ganache- Optional- Garnish it your way, as you like it- For this one, I’ve not done anything & left it simply, as is.

Classic French: Vanilla-Lemon Madeleines step by step

  1. At the outset: In a mixing bowl- Break open the eggs, add in the sugar to it & whisk it well, Add to it the Vanilla Essence now- Well whisk again…Set Aside.
  2. In another bowl: Sift in well- At least 3-4 times: the Cake Flour, Salt & Baking Powder…Mix in the wet eggs mixture to it & whisk it well together again, until nicely combined- Add in the melted butter to it at this point & gently whisk it all over again.
  3. Please remember not to over-mix or overdo anything at any point in time in the Baking Process (Be Any & that’s the KEY to the entire thing, that we’re looking forward to as its outcome).
  4. Grease the Madeleines Moulds with the melted butter well…this is another catch to prepare these kind of bakeries for sure…to attain the perfect outcomes.
  5. Refer to the pics given down below quite meticulously… Preheat the oven at about 170C for 15 mins time & this need be done in the interim while we’re engrossed doing the rest of the process for the same 👍🏻.
  6. .
  7. One ☝️ VVI tip for preparing such bakery is that: Once we’re done with our Madeleines Batter (Refer to the pics given, carefully)- Pour it into the Piping Bags & let it refrigerate for at least a couple of hours time (Overnight is the Best) before start baking them.
  8. I always do make a point of refrigerating it overnight to get the best results always- Now, referring to the pics given- The following day or after 2-3 hrs of chilling it, pour it into the Madeleines chambers/cavities- Tap it a few times before putting it into the oven to release any trapped air inside it & also in order to flatten out on its own.
  9. Remember, to fill in the cavities just about 3/4 portion & leave out the remaining for the Madeleines to puff up, bulge & inflate properly while it’s in its baking process- It need be baked something in between 10-18 mins time @170C, in a preheated oven (Time Frame differs with the different ovens temp. settings) or until it’s edges starts browning.
  10. That’s the indication alongside its bulges to put off the oven & allow it to sit inside for another 2-3 mins time & then, take them out & directly transfer the Madeleines on the cooling rack- As you can already see the bulges or hunches now, on its one side (That’s the benchmark for any well baked Madeleines- It never should remain flat at its other side) Enjoy this decadent mouth melting magic- which’s now ready to be devoured in no time.
How to Prepare Perfect Classic French: Vanilla-Lemon Madeleines

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