Just taught a French Pastry class and I forgot how beautiful Madeleines are if they are done right. They should have little pregnant bellies that are full of flavor and golden underside. I remember how I used to go to the Mix in Las Vegas and the last course was little Madeleines served still in the baking tray. Hot right out of the oven just the way I like them!
This recipe must sit overnight to allow the mix to rest to ensure the Madeleines have little pregnant bellies. But it also depends on your oven. I hope my apartment oven will work if not me and my Madeleines are going else where! Any takers looking for a convection oven for my baby Madeleines?
1.)Combine together the butter, brown sugar, and honey and melt.
2.)Take the honey mixture off the heat and let cool.
3.)Put the whole eggs in the mixer with the whisk attachment. Once the mixture becomes frothy add the sugar in on low-speed.
4.)Whip until ribbon stage about 5 minutes. In the meantime while it is whipping scale the All-Purpose Flour, Baking Powder, and Salt.**if baking at high altitude I replace the All-Purpose with Cake Flour**
See how the eggs are whipped so much they hold the shape of a ribbon. Beautiful right! Whenever I whip eggs like this I remember my old Chef Gunther. He used to make me whip the eggs for ever by hand it seemed. He wanted to make me into a strong young lady and he did. Now, I know the technique so I can use the KitchenAid but I love him dearly.
5.)Fold in the flour, baking powder, and salt by hand. Being so very gentle.
6.)Slowly pour in the honey mixture. Mix until combined then put in the refrigerator for 24 hours to rest.
7.)Next day….Butter your pans and dust with flour.
8.)Pipe the Madeleine batter and fill the mold 3/4 of the way full.
My Madeleine turned out well but I still was not very happy with the pregnant bellies. I guess I need a convection oven. But full of flavor.