Afternoon treat

Madeleines

Honey and citrus zest madeleines with a lovely hump and golden edges, for an afternoon treat.

Preparation and cooking, excluding resting
28 minExcluding resting time
Budget
Small budget
Difficulty
Easy
Servings
20 pieces
Madeleines
Today I am celebrating Claire Heitzler's madeleines. They are so delicious that I am sharing them for tomorrow's afternoon treat! Make the batter today, as it rests in the refrigerator for 24 hours before baking. Here is the method for this recipe, shared by Claire Heitzler in step-by-step videos on Instagram.

Prepare everything

Ingredients

20 pièces

Tick the ingredients you already have.

The madeleines

For the tin

To serve

Maison Perrotte · Sélectionnez nos produits à acheter pour cette recette

  • Gourmet gift set SignaturePoids - 3 x 210g, Coffret - Prêt à déguster
    Qty: 131,90 €
    Find out more
  • Salted butter caramel with Maldon salt SelectionPoids - 210g
    Qty: 19,49 €
    Find out more
  • Hazelnut spread SelectionPoids - 210g
    Qty: 117,90 €
    Find out more
  • Normandy dulce de leche SelectionPoids - 210g Stock insuffisant en tenant compte de la quantité déjà présente au panier.
    Qty: 1
Selection total 31,90 €

Step by step

Method

Follow each step in order.

Active preparation
20 min
Cooking
8 min
Resting
1440 min

The madeleines

  1. 1

    Prepare the ingredients

    The day before, whisk the eggs with the sugar until pale and foamy. Sift together the flour and baking powder. Wash and dry the citrus fruit, then remove the zest without the white pith. Melt the butter and bring it to 60 °C. In another small saucepan, gently heat the milk and honey to combine them.

    60 °C
  2. 2

    Assemble the dough

    Pour the honey milk over the pale beaten eggs and mix. Add the sifted flour and baking powder, followed by the zest. Finally add the melted butter while still hot, at 60 °C, and mix until smooth.

  3. 3

    Rest the batter

    Pour the batter into an airtight container, close it and refrigerate for 24 hours.

For the tin

  1. 4

    Fill the moulds

    The next day, preheat the oven to 180 °C. Lightly butter the madeleine moulds, dust with flour and remove the excess. Stir the batter to loosen it, then divide between the moulds without filling to the brim.

    180 °C

The madeleines

  1. 5

    Bake the madeleines

    Bake at 180 °C, allowing 8 minutes per batch. The madeleines should have a lovely hump and golden edges.

    180 °C

To serve

  1. 6

    Turn out the madeleines

    Turn out the madeleines as soon as you can handle them without burning yourself, then place them on a cooling rack.