Fresh from the oven, these lemon-scented madeleines are crisp on the edges, soft in the centre, and impossible to stop at one.
Madeleines
Ingredients
130g unsalted butter
100g plain flour
80g caster sugar
3 Extra large eggs
50ml milk
1tbsp canola oil
2tsp lemon zest
1 tsp baking powder
½ tsp salt
1tsp vanilla paste or a vanilla pod halved and seeded
20g melted butter or canola oil (for greasing the tin)
Piping bag and 7mm nozzle (optional)
Method
Combine the plain flour and baking powder together.
Melt the butter on medium heat until the milk solids go from white to golden brown. Remove from the pan and set aside.
Whisk the sugar and eggs on high until the mix becomes thick and pale.
Add the baking powder and half of the plain flour to the egg mix, fold together until fully combined then add the remaining flour, fold again. Once combined all add the other ingredients except for the melted butter and mix until combined.
Lastly add the melted butter and fold in until combined, pour into a piping bag or a medium mixing bowl and refrigerate overnight.
Pre heat the oven to 180° and add a low level of steam
Grease the pan with the melted butter or oil.
Pipe in the Madeline mix or spoon it in until it almost reaches the lip of the pan.
Place on shelf level 2 and cook for 10 minutes or until golden brown. Remove from the mould. If they stick a little, I use a teaspoon or butter knife to help them out.
Serve immediately.
Authors Bio
Warren is a chef with over 20 years of cooking experience, ranging from Michelin Star Restaurants to 5 star Hotels. He is highly passionate about embracing technology to create food that is visually stunning, tasty and packed with a whole lot of nutritional goodness.