In the second round of the quest for the perfect Madeleines, Christopher is the one baking. They have started a bake off in his office, and these were his contribution.
The recipe is from the book How to eat in by Adam Byatt, the chef at Trinity, one of our favourite restaurants. We were actually a bit disappointed with the recipe… Just like the last recipe we tried, the cakes are lovely, light and fluffy, but they don’t taste like perfect Madeleines should. We think they need more vanilla to them, and maybe more butter too, even though there is plenty in this recipe. The quest continues.
Has anyone got a great recipe we could try?
Madeleines, about 25
1 vanilla pod
400 g plain flour
2 tsp baking powder
400 g butter
450 g caster sugar
35 g clear honey
Preparation: Split the vanilla pod in half lengthways and scrape out the seeds. Sift the flour and baking powder together in a bowl. Roughly dice the butter and melt it in the microwave or in a bowl over simmering water, making sure it dies not get too hot. Remove the bowl from the pan.
Brush the cups of your moulds with soft butter, then dust them with flour, place in the fridge to get cold.
Method: Put the eggs, sugar and honey into a bowl. Add the vanilla seeds and beat well with a wooden spoon or an electric mixer until evenly mixed. Now add the flour and baking powder and continue mixing until well incorporated. Add the melted butter and incorporate further. Transfer the mix to a clean bowl, place in the fridge and leave to rest for at least an hour (up to 2 days).
When you are ready to bake the Madeleines, preheat the oven to 200C/180C fan/gas 6. Spoon the mixture into the cups, filling them three-quarters full, and bake for 12 minutes, until they become firm to the touch. Remove the moulds from the oven and allow to stand for 1 minute before turning the Madeleines out of the cups and dusting them with icing sugar.