This recipes makes 24 madeleines

When every I hear the word Madeleines I keep picturing the childrens movie Madeline.

I bought the silicone mould for these madeleines about 3 years back, but every time I read the recipe, it freaked me out especially the warning that always accompanies the recipe.

IF THERE IS NO BUMP THEN IT IS NOT A MADELINE.

That line alone, would make anyone scared. But I really wanted to try out the mould before the end of the year and I came across the perfect recipe in one of Anna Olson’s recipe books.

The little bump at the bottom of the Madeline is called a “La Bosse.”

Ingredients:

• 3 x eggs.
• ¾ x cup castor sugar.
• Grated zest of one lemon.
• 1 x tsp vanilla essence.
• 1 x cup cake flour.
• 2 x tsp baking powder.
• 115g x unsalted butter, melted.
• ¼ x cup room temperature milk.
• 1 x tbsp. cooking oil.

Method:

• In a stand mixer, whip the eggs, the castor sugar, lemon zest and vanilla essence. Whip on high speed, until the eggs are thick, pale and hold a ribbon when you lift the whisks, it took me roughly 15 minutes to achieve this.
• In a bowl, sift the cake flour, baking powder and mix with a spoon.
• Put the stand mixer back on, on medium speed, add a little bit of the flour mixture at a time to the egg mixture and mix till everything is well combined.
• In another bowl, whisk the melted butter, milk and oil together.
• Take about 1 cup of the egg mixture and pour it into the butter mixture, whisk until combined.
• Then take the butter margarine and add it to the egg mixture bowl.
• Gentle fold this mixture until well combined.
• Cling wrap the top of the bowl and pop into the fridge for 2 hours to allow the butter to set again.

• After 2 hours, spray cook and spray over your moulds and then dust with flour, make sure that you remove all excess flour from the moulds.

• Gentle stir the batter twice to deflate a little.
• Gently fill your moulds about ¾ of the way. I used my smallest ice cream scoop to fill my moulds.

• Pop into a preheated oven and bake at 180 degrees for 10 minutes.
• Remove from the heat, bang the bottom of the pan against the table twice… this step has to be done in order to achieve that bump.
• Return the pans to the oven and bake for another 15 minutes till lightly golden brown.
• Remove from the oven and turn out onto the cooling racks to cool completely.