How To Make Madeleines At Home: Secrets to get them perfect
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- Опубліковано 7 жов 2024
- This video tutorial will give you the all the secrets on how to make perfect and authentic looking madeleines at home get the recipe: bit.ly/3Bpr3fl
In order to get those perfect looking little madeleine cake you first need to use a recipe that works. as well a a metal madeleine pan and this is exactly what I have prepared for you. This madeleines recipe is for the plain madeleines, but once you master this recipe you can start adding extra flavouring like lemon or orange zests, chocolate nuggets, jam, nuts and vary the size. Small madeleine, large madeleines and so much more. So just use your imagination and start inventing news ways on making delicious madeleines cakes at home.
Did you know: Madeleines are one the most famous French little cake there is and have been mass produced since the end of the 19th century and became really popular during the second world war.
Madeleine pan I used: amzn.to/2GOyS0r
Ingredients needed to make 12 French Madeleines:
Cooking time:10 minutes
Bake the madeleine for 10 minutes starting on high heat at 220 celsius for the first 3 minutes then reduce the heat to 200 degrees and bake for another 6 to 7 minutes.
● 100 grams of plain flour
● 3 grams of baking powder
● 100 grams of butter
● 1 squeeze of lemon juice
● 2 whole eggs
● 100 grams of caster sugar
● 20 grams of honey
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Utensils I used:
Madeleines pan ( 12 unit)
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Chef Stephane, you have changed my life forever! And I will pass this legacy to my children. I followed your recipe, reduced the sugar slightly and rested the batter for 2 hrs. The result was heavenly! I’ve been trying to make madeleines for 20 yrs and this is the first time I’ve succeeded. Thank you!
wow I am so glad to hear that . madeleine are so good to miss out on. thanks for the message😀
Followed the recipe and am now the proud owner of 23 good-looking madeleines. Thank you!
I tried this recipe exactly step by step.. (I just added a little bit of vanilla syrup!) and they were amazing and delicious! my husband is now asking for this every couple of weeks 🤣
How many did end up getting from this recipe
@@gl7038 12
@@nathaliaskyblue , the baking mold has 12 sections but I only counted 11… One was used for testing 😂
These are great! The recipe is wonderful and accurate, full proof. Leaving the batter overnight is a good idea, as the baking soda breaks the gluten chains in the flour and creates that emulsion, as the presenter mentioned in the video!
Wonderful story of the origin of The Madeline. Thank you for not only sharing beautiful Recipes and cooking techniques, but also for giving us a glimpse of France from a personal perspective.
I made these Madeleines twice in the span of a week! The first time I did not get the bumps on them. The second time they turned out so beautifully!!! Plus I dipped them in chocolate ganache. Yum! The only difference in the 2nd time was that I put the batter in the fridge for 2 hours. I think this helped the bumps to appear since I stay in a very humid and hot country. Thank you for this recipe. It's going to be one that I will keep creating. 😊👍🏼
Another thing I tried was I lessened the sugar content a bit and added lemon zest to it and rubbed it between my fingers. It added a lovely aroma and taste to the madeleines.
This is why the cake is famous for most people, including me. Thanks for letting me see what Proust was talking about:
"And as soon as I had recognized the taste of the piece of madeleine soaked in her decoction of lime-blossom which my aunt used to give me (although I did not yet know and must long postpone the discovery of why this memory made me so happy) immediately the old grey house upon the street, where her room was, rose up like a stage set to attach itself to the little pavilion opening on to the garden which had been built out behind it for my parents (the isolated segment which until that moment had been all that I could see); and with the house the town, from morning to night and in all weathers, the Square where I used to be sent before lunch, the streets along which I used to run errands, the country roads we took when it was fine" (Proust, 1928).
Omg, I'm SO glad you posted this! I tried to make these a few months ago and they were like lead sinkers. Merci tres beaucoup!!!
I used an ankarsrum to mix and did as he instructed. His madeleine pan is a lot deeper than mine so I found that mine were smaller. I used a 400F oven without the convection function and that also worked fine -just watch since ovens vary and obviously people likely have different sized madeleine moulds. My eggs were most definitely at room temp and my butter cooled adequately. Only thing I added was some lemon zest and lemon juice. They came out spongy, buttery, light with the classic hump. Next time, I will do more lemon in it. Thank you I watched your video and appreciate the time you took to show us. I was very surprised not to chill but realized after listening to you that cooling things are not what makes them great.
Thank you for this recipe my friend, my father used to make these but never passed his recipe down. Now I just need to remember how to bake a filet of Salmon into a loaf of bread.
Just made these and they are perfect. My wife grew up in France and since we can't afford to go back right now I have made her so many recipes from your channel to remind her of her time there and she has loved all of them. Thank you.
When i was a student i would make Madelenines as desert because its so cheap and chearful, the recipie i remember till date is 50/50/50 which is 50g of butter 50g of flour and 50g of sugar and an egg. melt sugar and butter together and add flour + egg slowly while mixing. pop in oven for 10 mins on 200C. this makes 6.
This recipe is more fancy though look great.
I have the same recipe! I also whisk the eggs and sugar over a pan with simmering water.
one egg is about 50g, which makes the proportions the same as a traditional pound cake - 1lb each of flour, sugar, eggs, and butter
About the baking powder?
Siham Salhi 2 gr banking powder
Wow, this is exactly the same recipe as his! he just doubled it to 100/100/100 and 2 eggs! I'll remember that!
These turned out good for a first try, with a few tweaks they will be fabulous! Always happy to try a recipe that makes a smaller yield, so hats off to you for that! I put them in the middle of a preheated oven using convection mode, and placed my Madeleine mold on a cookie sheet because I was afraid the bottoms would be darker than the tops, which wasn’t the case! Next time, straight in the oven without the cookie sheet and without convection mode! Also, my batter fluffed up a bit more after resting, and I should have given it a few stirs with a spatula to sort of deflate it and make it smoother. I experimented with the last Madeleine I filled, and that was the one with the most rise, so next time I won’t be afraid to stir my batter a bit after resting. Hope this helps someone else out! Again thanks for this wonderful recipe. I will definitely make it again!
Do they stay moist the next day?
Yes, but you must keep them in a container. I keep them for a week Just as fresh. I microwave them for 15 seconds before eating... I hope mu comment helps.. From México
I made twice the recipe at one go. 1st day baked one tray, kept the remaining batter in the fridge and 2nd day baked another tray. The madeleines were absolutely delicious. And it was exciting to see the humps. My siblings were impressed when I sent WhatsApp photos of the gorgeous Real Madeleines. Thank you!
Just did it, followed the recipe substituting caster sugar for granulated sugar in the same proportions, came out great ! Thank you !
Your explanations are spot on! Delicious looking Madelines. I just need to buy the pan...
Your recipes just always work!!! Every time I cook according to your instructions everything goes well! Love madeleines, they're classic crowd pleasers and a special treat, that doesn't acquire to much of an afford! LOVE!!!
I think these are the perfect gift cakes. I have two sons who are always off to someone's house for playdate. Sometimes we send them with a box of (store-bought) donuts, but how much more precious to send them with freshly baked Madeleines - something many Americans never even heard of. My pan has arrived, and will be making these at the weekend (or maybe sooner). Many thanks!
What a wonderful idea: instead of donuts, a box of Madeleines!
Clicked 'like' before I even saw the video. I've had a madeleine pan for a couple of years and just haven't found a recipie that made me want to make them.
Thanks for changing that!
Haha that’s me. Clicked like and going to dust off my never used madeleine pans tomorrow.
Made these with my kids and they were great! We gobbled them all up right after they were done!
Best madeleine recipe, I've made it twice now and it's flawless each time. I prefer to chill the batter and the pan beforehand and also bake at around 225C for 6 mins then lower to 180C for another 5/6 mins - picturesque bumpy cakes everytime - merci!!
When you chill the batter do you do it the night before or how long? And what it’s the difference between leaving it at room temperature for two hours like on the video and chilling it before baking? I really need to make them.
@@beatrizsandoval4395 I chill it for about an hour although some recipes will recommend longer (overnight) - it just helps firm up the batter so the end result is nicer. I've never tried leaving them at room temperature so can't comment there. Great recipe though, always works a treat for me- good luck!
@@Muslimah1987 okay. I will try chilling it over night. I’ve made so many different recipes and even though I do like some, they don’t impress me. I need to make 3 dozen for school and I need to bake a day ahead so I will practice these to see if they would work and stay moist.
@@beatrizsandoval4395 Thats cool. Also should add that I bake at a higher temp (see above comment) at first and then lower it which really helps with beautiful bump formation!
@@Muslimah1987 I made them yesterday morning to try them out. Prepared the dough Friday night and baked them yesterday morning. They came out very very good and today they are still moist. It definitely the recipe I will be making from now on. Thank you 😊
I make these for my wife and she loves them. The very first thing I ever baked following you on UA-cam and they come out perfectly every time ❤️
I'll definitely be making this dessert. Some bakeries sell a single Madeleines for almost $2 each.
No way for that u can get 10 of the expensive and 25 of the cheap one xD
I know..I have to go out and get the pan. I'm DEFINITELY trying these!!
Yes..I pay $2-50 each for my Madeline's..I'm going to make these as I like to have 2 or 3 Madeline's with my coffee every morning..😎👍..
What?!? 🤯
@@doktorjfeelgood there like 60 cents here in ireland in a French bakery near where I live.
After receiving a Madeleine tray as a gift I naturally went searching for recipes, this was the first recipe I tried and will now be the last! They were absolutely perfect! The recipe is foolproof, follow the steps and tips and you will have perfect Madeleine's every time! I also love that you added the history about them, awesome video and recipe thank you
What I want to know is where Madeline got her pan? 🤔
@@Mr.56Goldtop she used actual shells, from what I've learned
@@donnappetit5966 How resourceful.
I made these for my wife because she loves them the first thing I’ve ever baked and they are light and subtle with a big bump 😮 I make them for her every week
Do the stay moist for the next day? I need to bake some for school but I have to bake them a day ahead.
@@beatrizsandoval4395 sorry just seen this let them cool and then keep in an airtight container they last a few days
WOW I just made these and this is the best Madeleines I've EVER MADE!!! Thank you so much I am making the second batch!!
Madeline's, crepes, and croquembouche - my absolute favorite french treats. I cannot pass up any of these treats!
These videos are getting better and better
Hello stéphane, I from the fiji islands, I'm learning french and living in Commercy, france. Just where the madeleine is made. Im freaking proud to be an COMMERCYAN...hehee.... Love your chanel. Keep it up bro! Merci beaucoup.
🙂👍👨🏻🍳
I baked this and my family loved them! I added a teaspoon of matcha powder for green tea Madeleines and another batch with strawberry powder for a fruity flavored Madeleine :)
fab idea
Is it fluffled just like the original?
Did mine exactly as you said. My oven is a fan oven, 7 minutes over cooked them . Cut it to 5 minutes , perfect
Did you add lemon rind Or juice? At what point does one add which
My husband and I did this recipe 2 weeks ago, we enjoyed it a lot! The honey part sure made it a Lot of difference and the high temperature! Merci :)
I didn't have any honey so I used maple syrup and it turned out great. Thanks for the recipe!
Perfect! Made them this evening. They turned out beautiful and delicious. Thank you very much.
These are absolutely DIVINE!!!! First time I ever tried making Madeleines and they taste just like the ones you find in the village bakeries in France. As I'm a fan of fleur d'oranger, I added a tablespoon and I'll be making my second batch tonight ... just have to share them with all my neighbours :-)
I saw your video last night, just made it. It is divine. Merci beaucoup. I can't believe I made this.
Great well done 😀😁😋love to hear when someone try the recipes. glad you liked it . they are pretty addictive those madeleines.
I'm eating it as I type. Simply glorious. Thanks again
Absolutely great recipe! Besides the 12 regular size madeleines; I also made minis which takes approx. 3mins each on 220 degree celcius and 200 degree celcius! Yummy! Thank you!!!
I’ve just done this today - flavouring mine with orange and then half dipping them in chocolate. I was really pleased with the result although my “humps” could have been better.
I've made Madeleine before, and this recipe is different, looks easier! Thanks.
Just had my first madeleine. Definitely want to make some.👍👍
I just made it and it's so delicious. Many thanks
This recipe is simply wonderful. I tried Madeleines for the first time using this recipe and they turned out perfect. Next time I will add some lemon zest and in general experiment a bit, they seem really versatile.
This is the best Madeline recipe I have made so far!
nothing beats a good madeleine 🙂 well done 👍👨🏻🍳
Just made these and they turned out great! Best rise I've ever gotten baking madeleines. I'll likely add a little more lemon juice or lemon rind next time, but I'll definitely stick with this recipe for my base moving forward. Thanks!
I just bought the pan today and try to made for first time, thank you for your video, it’s help a lot and understand the background . You are awesome 👏👍👍👍
I love madeleines and have always wanted to learn how to make it. These are screaming to be eaten with coffee or tea. Thanks so much!
Great for coffee 🙂🙂😋
Sometimes I put a thin layer of raspberry jam on mine! (On the shell side.)
I have been looking for a recipe on how to make this and finally I found U , I have loved this cookies since I was a child😋..so.. we are having a big winter storm this weekend here in NYC so what better way to stay warm inside with the family and eat yummy deserts..thank U very much ..xx
I made them yesterday and they turned out delicious!
They are also the most good-looking madeleines I have ever made;D
Thank you for the recipe~
I want to try this recipe. I lived in France, Paris and Bordeaux, and had my favorite place to get THE best Madeleine I ever could find.
I'd get a dozen and be back the next day for more. But sometimes there weren't any. That would be a sad day!
So I'll look for my Madeleine pan and try these. The ones in Bordeaux I gave a "10" to. And nothing since has been above a '7' so I have very high expectations! And high expectations for this recipe, too. Hmmmm......
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This recipe is different from any other ones I've tried. Most said to refrigerate the batter, usually over night. And did not include honey!
But lemon zest.
I also can't imagine turning the heat down those few degrees, for 6-7 minutes, that will acomplish anything! As the entire oven is the original temp and couldn't/ wouldn't possibly cool off that much, that quickly, due to the residual heat. But i will do it as instructed, to see. But wondering if I should open the door for a minute or so, to let some of the heat escape, to achieve that stated temp drop!
And I'll assume you are using double acting baking powder! Not single! Right?
Plus, any flour or cake flour? I'm tempted to use cake flour! Ideas?
Thanks in advance. But I really want to get these to at least an 8.5---9+ Madeleine! To get a '10' seems too much to able to hope for! But I'd take it! Gladly!!!
Madeleine are simple to do, this is a thing you can do with your children to have a fun time with them and to initiate them to cooking and teach them to enjoy dishes that contain real natural ingredients, not processed food. Thank you chef.
totally true😋🙂👨🏻🍳
Of course we know of Madeleines! The Madeleines woke Proust’s memory in In Search of Lost Time. :)
Yes!
I loved this recipe, so easy and they came out perfect!
I replaced the lemon- with grapefruit juice and a a bit of the zest and devoured them all
How was the texture when cooked? I've tried so many madeleine recipes, all taste great when warmed...but when cooled, they are harder than sponge cake. My favorite ones from the grocery store is soft when cooled, so I want to see if this recipe is like that. It looks humpy and correct, though!
If I find the baking dish here I will definitely give it a try
I Just Made this ... and IT IS so delicious. Thank you very much
Excellent video! Joans takes the mystery out of making Madeleines! I will try.
I love the history as much as I love the recipe....thank you
yeah i am trying to add some history now it’s for me too i am learning things too 😀😀
I like the history background a lot too!! Reminds me of Good Eats back when that was still on the air
Superfammucon I loved that show!
Thank you for the recipe! It was a little too sweet for me. I would reduce the sugar to 70 to 80g. Your recipe is a keeper!
Madeleines are my favorite. Especially with vanilla bean.
I just made madelines based on your recipe and they are absolutely delicious. Thanks
I just baked this using your recipe. They come out dark, but so tasty. Merci beaucoup chef!
Hello from Australia! I made this today and they came out beautiful and delicious! Merci beaucoup! ☺️❤️
I have been trying to get madeleines right for two years. Every recipe was very finicky - room temperature eggs, chilling for 30 minutes at a certain temperature, gentle folding of the dry mixture into the sugar and eggs - and yet they produced the same terrible results. Then I saw your recipe, and it was so different - the cavalier way you just whisked everything together!! But darn if it didn't produce the single best batch of madeleines I've made yet. I do agree that the temperature is off for me - I baked the second batch at 400 F for 3 minutes, followed by 5 at 375 and they turned out nicer, with larger bellies, but still a little too crisp on the edges. Nevertheless, the techniques are sound and I will only ever make madeleines this way moving forward. Thank you so much for making this video - I wouldn't have been able to figure out what I was doing wrong without the visual aide!
Hi thank you so much for sharing this recipe I did make them for Xmas my family really enjoyed it they were so delicious thank you 🙏🙏
Lovely sponge - it melts in the mouth
this is the best madeleines recipe online!!! thanks for sharing 🙏🏻
Great recipe. I bake using 3+8+4. 3 min at 220 degree, 8 min pause and last 4min at 160 degree.
This method creates crunchy medaleines and not so muvh burn. Browning is key to as Medaleines should had a crispy exterior and moist inside. ENJOY!
This is awesome thank you for sharing this recipe and of how the Madeline's started
Glad you like the Madeleine's 🙂👨🍳
Great! Happy to know all the tricks. But I wish you had mentioned Proust as part of the legend!
Thanks for sharing. Delicious 💗
These are Lovely and taste delicious. My kids love them
Merci beaucoup, I named my daughter Madeleine after trying this recipe. Salut!
Great video! Thank you for the clear explanations!
I absolutely love madeleines, I must have it with a cup of Darjeeling every time..
Linden-flower tea, for me.
Merci for the recipe!!! I just made it and it’s sooooo good and so easy!
Thankyou for such a detailed tutorial! I’ve just made the batter and now waiting for 2 hrs! Hopefully once cooked, they’ll turn out just like yours!! 🤞
How were they?
@@beatrizsandoval4395 they were good! I slightly overcooked the first batch it the second were perfect! Great recipe! 👍
VERY GOOOOOOD RECEPEEE !!!!!!!!
I start my day with a madeleine and cappuccino every day!
Did you try it? How was it?
@@beatrizsandoval4395 not yet- I have the pans though. Probably will make them in Autumn:)
Thank you for teaching this wonderful recipe😍
I made these Gluten Free and they're amazing! Thank you!!
Bron Bradshaw hello, how did you make them gluten free?
Thank you for your great recipe. I made this and it is absolutely delicious and easy.
Thank you perfect recipe. Just made it and turned out great. Tried to make once following other online recipe but failed without humps. I added poppy sends for a bit of crunch.
these came out so good.... delicious :):) def prefer them like this than the pasty/not browned version so many other recipes have.
Thank you so much for this, and all your videos. Where do you get your white blows with the blue borders? I love them!
Great recipe! Very light and fluffy
thank you for showing us how easy these are to make. I am going to buy the pan and I'm sure my husband will love these, no more store bought cookies...lol
Yes, no more store bought cookies! Ever!!! They are terrible.
Love your cooking...bless you
Those look superb! Will try this recipe today!
So cozy French accent 🤗
Made them today. Delicious.
Bonjour et merci pour la recette!
I tried your recipe and it taste fantastic. Can I check with you if it is ok to keep the balance batter in the refrigerator and to be bake the next 1-2 days, in this way, we eat it fresh. Thank you.
Looks delicious. 👍
It works perfectly for me! Merci chef! 👌
I tried these and it turned out beautiful, thank you very much for sharing the recipe😍. I have a question if I want to make the chocolate version, do I need to add melted chocolate or just cacao, I would appreciate it if you could tell me the actual amounts also. Thank you again🙌🏻🙌🏻
you can add two chocolate squares in the middle
They look delicious, j’adore les madeleines
Yesi did my very best for MADELINE
Very easy and tasteful recipe :) This was a hit over Christmas, thanks for sharing your recipe!
How was the texture when it's cooled? Soft or harder than regular sponge cake?
Very interesting thank you I'll have a try
Just made these! Love them!
Great recipe! This is the best Madeleine I ever had : )