Today I want to share with you a madeleines' recipe! In my family we love to do our snacks and my 10 years old daughter likes to cook with me. This recipe is really simple and accessible to children.
This is my recipe! Well, almost... from a book and readapted with my personal touch.
For 20 to 30 mini madeleines (according to your mold)
100gr eggs (2 eggs)
20gr maple syrup
4gr baking powder
1 pinch of salt
40gr chocolate chips special cooking
That way, I could tell you the pros and cons.
First melt the butter in a saucepan. Once melted, set it aside.
In your bowl, whisk together the sugar, egg and marple syrup.
Once the mixture has been thoroughly blanched, weigh your baking powder:
For the baking powder, I always use my precise scale. As explained before it is very practical and very precise. This prevents disasters! Because you dose your baking powder wrong...it's the beginning of the end!
Add baking powder, flour and salt in your mixture and whisk once again until the consistence is smooth. Add the lukewarm butter and mix again.
Your madeleine dough is ready ! It needs rests and cold ! Film it on contact and keep it in the refrigerator for at least 3 hours minimum.
After 3 hours of rest, preheat the oven to 220°C.
I start by adding 40gr of chocolate chips to my madeleine mixture. Be careful to take the chocolate chips for cooking and not the chocolate to melt! These chocolate chips are made for cooking and will stay complete. I use them for waffles, cookies, muffins or like today, madeleines! Tha is so great! We call them "drops".
Mix the chocolate chips with the madeleine mass quickly but without over-mixing.
It's been a long time since I stopped greasing my molds with butter and flour... Now on I spray my molds with these bottles made for. It is an oil base that will prevent your pastries from sticking. I use these bottles for all my molds! Even my waffle oven and pancake oven! That is so great!
It is time to poach our madeleine dough into our molds. Watch out! Do not overfill your molds because the dough will swell and overflow if you overfill. You must fill to 3/4 maximum.
If you have time, you can put your filled molds back in the fridge for 1 hour. This way, the madeleine dough will be cold and you will have a good madeleine bump once cooked.
If you do not have time, don't worry...you can put them in the oven right away. The bump of the madeleines will be a little less high but honestly,... your madeleines will be just as good!
Lower the temperature of your oven to 170°C and bake your madeleines 8 to 15 min depending of the size of the madeleines.
The madeleines are ready when the sizes are well colored.
For this recipe, I prefer my silicone molds because I find the size nicer.... my stainless steel mold make mini madeleines that are a little bit crunchier. So I prefer the silicone for the soft side.
With the silicone mold, it is necessary to cook your madeleines longer (15min). And let them cool in the mold. $
With the stainless steel mold, it is necessary to cook your madeleines 8-10 min and unmold them 1 to 2 minutes after cooking,
Always cook your madeleines in molds, on grids or perforated plates.
I put maple syrup in my recipe but if you do not like it you can remplace it with flower honey or inverted sugar.