I first discovered this oh so French dessert at a very British restaurant in London. Somehow classic “nose to tail” restaurant St John’s which is often credited for putting British cuisine back on the map serves up some killer madeleines. Cooked to order at the end of your meal and served piping hot from the oven St John’s madeleines have achieved their own cult following.
It’s a long way from Melbourne to both London or Paris so now I bake my own madeleines in order to get my fix. They’re actually very easy and quick to make as long as you have invested in a madeleine tin (I picked mine up at a secondhand cookware shop but you can easily get them online).
The other secret is lashings of butter when you are greasing the tin. Those intricate madeline moulds can really cling to the madeleine mixture otherwise (a lesson learnt from bitter experience).
- 90g butter
- ½ tablespoon honey
- 2 eggs
- 75g caster sugar
- 20g brown sugar
- 1 teaspoon vanilla bean paste
- 90g plain flour
- 1 tsp baking powder
- 1 lemon zested
- Melt butter with honey over low heat in a saucepan. Pour into a jug and allow to cool.
- Mix eggs, sugars and vanilla in food processor, then add the flour and baking powder. With motor running add the cooled butter/honey mix and the lemon zest.
- Let this mixture sit for at least an hour - you can let it this rest in the fridge overnight. Resting the mixture results in a lighter and more delicate madeleine and allows you to pre-prepare as well.
- Heat the oven to 180c. Melt some butter and use a pastry brush to grease the madeleine tray.
- Spoon the madeleine batter into a piping bag with a wide nozzle and pipe the mixture into the madeleine moulds until each one is about two thirds full.
- Bake for about eight minutes but keep an eye on the madeleines in the oven. Once they start to brown and spring back when touched they are ready.
- Best served straight out of the oven!