C'est Bon // French Madeleines (original)

January 30, 2011

Today, I baked some Madeleines and I thought 'Why not share it with my lovely blog readers?'
They're really easy to make and it only takes about 12 minutes to prepare them!! 
First, you wanna turn on some music 🙂
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Here's what you'll need to bake about 30 madeleines:
200g sugar
Butter-Vanilla Flavor*
~90ml milk
3 eggs
250g flour
some baking powder
90 g butter (or margarine)
Since the preparation doesn't take long, I recommend to preheat your oven to 200-220°C right away.
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Start with mixing the sugar, butter-vanilla flavor*, about 2/3 of the milk and the 3 eggs together.
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In a separate bowl, mix the flour with about half a teaspoon of baking powder together. Then, while the mixer is still turned on, carefully add the flour and baking powder to the rest of the dough. Don't put it all in at once (because it makes a huge mess. Believe me, I've tried it before…)
DSC_4588 Last but not least, mix the (warm) butter or margarine with the rest of the dough. I recommend you to take butter, because it tastes better imo, but we didn't have any so I used margarine.DSC_4598
Mix until the dough is creamy 🙂 If it is too thick, add some more milk. If you put too much milk in, just add some more flour.
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Grease your baking-tin well. I used silicon ones so I just rinsed them with cold water.
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Put the dough into the madeleine molds until they're filled to the top. If you don't have madeleine molds you can take cupcake molds or make your own madeleine molds out of aluminum foil. We only have two molds and I was too lazy to wait until they were finished and re-fill them. So I just took small cake molds and filled them.
Bake the madeleines for about 10 minutes. Mine had to stay in the oven for about 15 minutes. If you take cupcake molds, I would add 3-5 minutes since they pastry will be thicker.
I like them light, so I usually take them out of the oven when they're golden at the edges. You can also wait until they're completely golden.
Once they're finished, take them out of the molds and let them cool. You can eat them while they're still warm, although they're traditionally eaten cold.
Bon appétit 🙂
*Instead of butter-vanilla aroma, you can also use vanilla, rum or citron flavor and/or grounded almonds.

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