Credit pic Christopher Owens
It was a difficult choice to pick one of my recipes for the NE Times. It needed to be something that would be easily reproductible by everyone, even for the kitchen-phobic!
I think this one is definitely THE one that will create the Waouh ( WOW) effect !
- 125 g unsalted butter
- Dry mixture : 100g plain flour, 20g ground almond, 5g baking powder
- 2 eggs
- 100 g granulated sugar
- 1 tsp vanilla paste
Preheat the fan oven at 210 degrees.
- Gently melt the butter and leave it aside.
- Meanwhile, prepare the dry mixture.
- In a bowl, beat the eggs, the sugar and the vanilla paste.
- Use a sieve and add the dry ingredients to the wet mixture.
- Mix with a spatula.
- Add the melted butter and mix it.
- Transfer into a piping bag and leave it in the fridge for at least 1 hour.
Do not skip the last Instruction! The feature of good Madeleine is the bump that appears during the baking time. To make that happen, we need a thermal shock between the high temperature of the oven and the cold batter.
- Grease the mould and fill up to 3/4.
- Bake for 10 minutes until they are firm and puffed.
- Let them cool down on a wire rack.
For the coating,
if you have a silicone mould, put 1 square of chocolate in each mould and put the tray in the switch off oven for few minutes.
When the chocolate has melted use a brush to spread the chocolate and put back the cooked madeleines at the top.
Leave it in the fridge for about 1 hour.
If you have used a metal tray, you can not use the trick above, so just melt the chocolate and dip the Madeleines into it.