If you have ever tasted a madeleine, you know how magical these little French cakes can be. Their shell-shaped design, crispy exterior, and tender, cakey interior make them a beloved pastry around the world. But did you know that making madeleines is easier than you might think? Thanks to acclaimed pastry chef Dominique Ansel, you can master the art of madeleines with his easy recipe.
Dominique Ansel is best known for creating the Cronut, a cross between a croissant and a doughnut that took the pastry world by storm. But Ansel is no one-hit wonder. He has a long list of accolades, including being named the World’s Best Pastry Chef by the World’s 50 Best Restaurants in 2017. Ansel’s madeleine recipe is simple but yields excellent results. Here’s how to make them:
Ingredients:
- 3/4 cup (95g) all-purpose flour
- 1/2 teaspoon (2g) baking powder
- Pinch of salt
- 2 large eggs, room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 teaspoon (2g) vanilla extract
- 1 tablespoon (15g) honey
- 1 stick (115g) unsalted butter, melted and cooled
- Powdered sugar, for dusting
Instructions:
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a separate large bowl, whisk together the eggs, sugar, and vanilla extract until light and frothy, about 5 minutes.
- Add the honey to the egg mixture and whisk to combine.
- Gradually add the flour mixture to the egg mixture, whisking until just combined.
- Add the melted butter and whisk until fully incorporated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight.
- Preheat the oven to 375°F (190°C) and grease a madeleine mold with butter or non-stick spray.
- Spoon the batter into the molds, filling them about 3/4 full.
- Bake for 10-12 minutes, until the madeleines are golden brown and spring back when lightly pressed.
- Remove from the oven and let cool in the molds for a few minutes before transferring to a wire rack to cool completely.
- Dust with powdered sugar before serving.
Ansel’s recipe is straightforward, but there are a few tips to ensure success. First, make sure the eggs are at room temperature before whisking. This will help them incorporate air and create a light, fluffy texture. Second, be sure to gradually add the flour mixture to the egg mixture and whisk until just combined. Over-mixing the batter can lead to tough, dry madeleines. Lastly, refrigerating the batter for at least 2 hours, or overnight, is essential for getting the classic hump on the back of the madeleine.
Once you’ve mastered Ansel’s recipe, there are endless ways to customize your madeleines. You can add lemon zest for a bright, citrusy flavor or dip them in chocolate for a decadent treat. You can also experiment with different molds to create fun shapes or use a madeleine pan with a non-stick coating for even easier removal.
In conclusion, with Dominique Ansel’s easy madeleine recipe, you can impress your friends and family with your baking skills and enjoy the delicious results. Whether you make them for a special occasion or just a weekend treat, madeleines are sure to be a hit.
