This recipe turns out great every time and is the foundation for all of my madeleine experimentation. I hope you'll give these delectable desserts a try and come up with your own flavor combinations. Send me some pictures! These are a great project for World Baking Day.
You do need a special pan/mold to create these cookies, but it's really not that expensive (you can pick it up at the local grocery store) and I promise that once you bite into a warm madeleine cookie, you'll realize how much you're going to use that pan/mold.
Madeleines by Kim Park
Excerpted from The Pastry's Chef's Apprentice by Mitch Stamm
Unsalted butter, for molds
1 1/2 sticks (170 g) unsalted butter
1/2 cup (113 g) bread flour
1/2 cup (113 g) pastry flour
1 tablespoon (5 g) baking powder
3/4 teaspoon (5 g) salt
5 eggs (at room temperature)
3/4 cup (170 g) granulated sugar
1 vanilla bean
Yield: Approximately 36 madeleines
1. Melt a small amount of butter and leave it in a cool place to thicken.
2. Brush madeleine molds with thickened butter. Set aside.
3. Preheat oven to 400 degrees F (200 degrees C, or gas mark 6).
4. Melt the 6 ounces (170 g) of butter and reserve.
5. Sift together the flours, baking powder, and salt. Reserve.
6. In the bowl of a stand mixer fitted with the whip attachment, whip the eggs and sugar until they are pale yellow, thick, and form a ribbon when you lift the whip.
7. Scrape the vanilla bean and add the scrapings to the mixture.
8. Remove the whip attachment and replace it with the paddle attachment. (This prevents incorporating excess air, which would affect the texture of the baked madeleines).
9. Continue to mix on low speed, adding the sifted flour mixture gradually.
10. Remove one-third of the mixture from the bowl and stir the melted 6 ounces (170 g) of butter into it.
11. Add the butter/batter mixture to the batter remaining in the bowl and mix lightly.
12. Use a spatula to place the mixture in a pastry bag fitted with a medium plain (round) tip.
13. Using medium pressure, pipe the mixture into the prepared molds.
14. For symmetrical madeleines without the traditional hump, bake directly. For madelines with a hump, refrigerate the filled pans for 1 1/2 hours prior to baking. Alternatively, the batter may be refrigerated for 1 1/2 hours and then piped into the molds.
15. When ready to bake, preheat the oven to 400 degrees F (200 degrees C, or gas mark 6) and bake until golden brown, approximately 13 to 15 minutes.
16. While they are still warm, tap the molds on a solid surface to remove the madeleines.
17. When the madelines are cool, dust with confectioner's sugar.
For many people, pastries, cakes, chocolates, and sweets come ready to eat right from the grocery store. If they're lucky, a local bakery or chocolate shop satisfies the community's sweet tooth. Few people think they have the skill or the time to tackle something as seemingly complicated and time-consuming as homemade pastry. In The Pastry Chef's Apprentice, author Mitch Stamm simplifies a culinary school's core pastry curriculum and teaches the reader just how quickly you can go from sifting and stirring to spectacular.
The masters featured in The Pastry Chef’s Apprentice teach classic pastry skills, such as caramel, pate a choux, tart crusts, and more to the amateur food enthusiast. Through extensive, diverse profiles of experienced experts plus fully illustrated tutorials and delicious recipes, the reader gets insider access to real-life chefs, bakers, culinary instructors, and more.
With these new skills—or just the chance to revisit their old standards—everyone from casual cooks to devoted epicures will learn dozens of new ways to take their kitchen skills to the next level.
Featured chefs include:
— Laurent Branlard, USA: restaurateur and Executive Pastry Chef at the Swan and Dolphin Resorts at Disney World
— Frederic Deshayes, France: Chief Pastry & Bakery Instructor at At-Sunrice GlobalChef Academy
— Thaddeus Dubois, USA: former White House Executive Pastry Chef and Culinary Mentor
— Robert Ellinger, UK/USA: owner of Baked to Perfection, founder of the Guild of Baking and Pastry Arts, and international pastry competition judge
— Lauren V. Haas, USA: Assistant Pastry Chef at Albert Uster Imports and Instructor at Johnson & Wales University
— Thomas Haas, Germany/USA
— En-Ming Hsu, USA: Chef Instructor at the French Pastry School in Chicago
— William Leaman, USA: World Champion Baker and Owner of Bakery Nouveau in Seattle
— Iginio Massari, Italy: Author, Restaurateur, and Founder of the Academy of Italian Master Pastry Chefs
— Kanjiro Mochizuki, Japan: Executive Pastry Chef at the Imperial Hotel in Tokyo
— Ewald Notter, Switzerland/USA: Founder and Director of Education of Notter School of Pastry Arts
— Kim Park, South Korea: owner of the Green House Bakery and captain of South Korea’s national pastry team
— Jordi Puigvert, Spain: founder of Sweet‘n Go, consultant, and professor at the School of the Hotel de Girona in Spain
— Anil Rohira, India/Switzerland: Corporate Pastry Chef for Felchlin Switzerland and coach and judge for national and international competitions
— Sébastien Rouxel, France/USA: Executive Pastry Chef for the Thomas Keller Restaurant Group
— Kirsten Tibballs, Australia: Founder of Savour Chocolate and Patisserie School in Melbourne
— Franz Ziegler, Switzerland: Author and Consultant