My little golden treats – perfect to make-at-home

Janice’s Madeleines

I love baking these little golden treats – whether it’s for hosting family and friends on weekends, or for a charity bake sale, or just because (and mostly, Geoffrey is a big fan of madeleines). 

I have made them in rose, chocolate, matcha, lavender & earl grey flavours, as well as plain.  The recipe below was inspired by Rachel Khoo, and it is a combination of lemon and raspberry flavours.  

Yield: 24 madeleines

Ingredients

3 eggs
120g sugar
200g plain flour
1 tbsp baking powder
zest of 1 lemon
2 tsp honey
60ml milk
200g butter
A punnet of raspberries
Icing sugar for dusting

For the lemon curd filling
Juice and zest of 1 lemon
A pinch of salt
40g sugar
45g butter
2 egg yolks

(You’ll need a madeleine baking tray to ensure you have the perfect shell-like shapes)

For the madeleine batter: Melt the butter in a saucepan and let it cool. Whisk the eggs with the sugar until pale and frothy.  In a separate bowl, combine the flour, baking powder and lemon zest.  Add the honey, milk to the melted cooled butter and then add to the eggs. Slowly fold in the flour in 2 batches. Cover and refrigerate for at least 3 hours (or overnight).

For the lemon curd: place the lemon zest, juice, salt, sugar and butter into a small saucepan on low heat.  Remove from the heat when melted.  Whisk the egg yolks, add them to the pan and whisk while returning the pan to low heat.  Keep whisking until the curd starts to thicken (to avoid the egg from curdling).  Remove from the pan when the curd is thick, and sieve into a bowl then cover and refrigerate until ready to be used. 

Preheat the oven to 190°C.  Butter and flour the madeleine baking tray.  Scoop one tablespoon of batter into each madeleine shell and press a raspberry into the batter (leave the hole in the raspberry facing up).  Bake for 5 minutes at 190°C, then turn off the oven for 1 minute.  Turn the oven back on at 160°C for 5-6 minutes.  

Do not open the oven during the baking process.  Transfer the madeleines to a rack to let them cool.  Repeat the baking process until your batter is used up.  Take the lemon curd out of the refrigerator and give it a quick whisk to loosen it up.  Place the lemon curd into a piping bag (small nozzle), and pipe it into the mound of each baked madeleine (inside the raspberry).  Dust with icing sugar, and enjoy!

Bon Appétit  !

Janice’s Madeleines

(Madeline batter can be stored in the refrigerator for 2-3 days.)

Posted in Recipes

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