The ultimate (brown butter) madeleine recipe
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- Опубліковано 25 чер 2020
- My FAVOURITE madeleine recipe is ready to be shared!
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This took a lot of tweaking but I am super happy with both the taste and the texture! The taste mainly comes from the delicious brown butter!
This recipe is sooo easy to make and it bakes in 13 mins, need I say more?
Things you need to know:
How to make brown butter: • How to make brown butter
How to make your own vanilla: • DIY Vanilla Extract | ... (but of course you can use whatever you have!)
Molds I have tried and recommend: (paid links)
amzn.to/3qC6kBn
amzn.to/3IaPFe4
In this video you will also learn a couple of tips to get that signature bump!
Let me know how you like it in the comments please!
Happy baking!! - Навчання та стиль
I've tried 2 other recipes before this and this one is by far superior - taste, visual and texture. Am trying out your tip for the cocoa powder I read from another comment next! Thank you so much!
I’m glad to have reached your feed! And I hope you enjoy them as much as I do, one can definitely play around with the flavors etc
This is a great basis for that
🙏😊
@@BakingNicky I've definitely spread the love with this recipe! was wondering if I can add a strawberry puree to make strawberry madeleines? would it turn out too wet?
Awesome! 😍
Soooo You can try adding a little bit like 1 tbsp
And see how the batter looks
If you need more than that then you can try adding a tiny bit more flour
@@BakingNicky que é 8.^^
125g sugar
2 eggs
Salt
128g flour
5.5g Baking powder
35ml milk
125g butter
and vanilla extract
Yes, correct!
was looking for that thank you soo much
I’ve tried your recipe and I absolutely love it. After that I did it again and again. Thank you so much!💗
That’s great to hear, thank you! I’m also obsessed with this one 😂
Thanks for sharing this recipe, the simplicity is amazing. Thanks 🙏🏼
Glad you liked it!
There are a lot of Madeline recipes which call for a few extra steps like whipping eggs separately but i liked this method showing you can still get a great outcome with a simpler method 😊
Great recipe. I tried it and it was very tasty. Two questions: moving forward can you please post the entire recipe in the caption? It’s hard to scroll back and forth in the video for the correct timing so the measurements show up. Also, can you please post a chocolate covered madeleine recipe?
Спасибо за рецепт и подробное описание процесса.
I made these for the first time today following all the tips and they came out Perfect!! Thank you so much for the recipe. I highly recommend it ;)
Thank you for your feedback! I’m so glad it worked out so well for you 🙂🙏
Wow awesome ! I'm giving it a try. Thanks for sharing !🥰
Thanks! I hope you like it !
Thank you for sharing the recipe!
Glad you liked it!
Thank you for the translation, for easy understanding, you are creative ♥️
Thank you! 😊
Thank you for delicious recipe 🙏🏻😍
You’re welcome 🙏
I really love your recipe, made at least twice and they turned out delicious!! Now rewatching for baking the 3rd time hahah
Love this 😛❤️
Look so delicious I will make some thanks for share
Hope you enjoy
My first live premiere! Hoping to chat with everyone 😊
Hi friend I had baked this Madeleine today they are nice .Thanks for the sharing
Nice! Thanks for sharing x
I got the same oven gloves...my daughter bought for me in America )). You got best Madeleine recipe video
Great gift! Thank you so much 😀
Thank you 🙏🌹
Hi Nicky, I've always wanted to make Madeleines for many years because of a lovely Swiss friend who brought these goodies to our children's school. Anytime food was to be brought, here she was with her Madeleines, saying "it's the easiest thing". Well, many years later, I think it's time to try. Just yesterday, I was moseying in a newly opened thrift store (no price tags, one friendly sales woman and a wonderful disarray of many interesting things). Lo and behold, 3 Madeleine baking trays -- two of which I ran away with. Here's to using your recipe and my beginner's luck.
Oh how exciting! I love a good find at the thrift store 😄Hope they turn out great and that you enjoy them! X
Hi 👋 just came across you channel, will follow your recipe once my madelein pans arrive 😀 Thanks.
I think most of the fun in making these is the actual shape. Hope you can try these soon ❤️
You are the best ❤
Thank you so much!
Thanks a lot I wonder if there is a-baking book that you suggest I can buy to reed something dedicated for chefs
Did the nrown butter have an effect? What about the coating with flour and butter. Was the crisp better than plsin butter?
These madeleines look so good!
Thank you! They taste great too! Hope you try them 😊
Hi , I never get the bump do you know why ? And there is also a lot of bubble once it’s out of the oven ? Do u had baking powder or not ? Thank you
Hi Nicky, will certainly try out your recipe. I normally don't like my madeleines too sweet and use less sugar. I wonder if that is why sometime they taste rather salty from the use of baking powder.
Hi there! How much of the total sugar content are you cutting out? As you know baking is a science and when experimenting with recipes I vary things within 10% for example
You’re right in thinking that there is some added saltiness from baking powder, you cut try to reduce the amount but keep in mind that you might not get a super bumpy Madeleine 🙂
Thanks for share the recipe, l gonna make
Hope you enjoy it! 💕
Nice upload
I am addicted I make it weekly... mine don’t have bump but it tastes great
I make them every week too 😂👍👍
Try increasing the oven temp, some ovens are lying about the temperature, I got a thermometer to prove this to myself
Great stuff Nicky! (Suf)
Hey Suf! Thanks! 🥰
hi can anyone please advise me why my madeleines sunk and got a reverse hump, and turned very crispy? i did everything in the video and chilled it overnight too...
Hello! What if I wanted to add another liquid like some pineapple juice and chopped pieces of pineapple?
These look amazing!! I’m going to make them for my French teacher, just wondering- if I am using small eggs for the recipe, are there a certain number of grams needed to fulfill the size you used?
hi there, sorry took so long to see your message, very good question, my eggs are at around 60g each
so what id do is premix 2 small eggs in a bowl and weigh out 60g of that the rest = omelette/scrambled-eggs for breakfast ;)
hope your teacher likes them!
Baking Nicky no worries thanks so much!
why did my madeleines get a reverse hump? the middle part sunk in/didnt rise and the edges were super crispy. i wonder where i went wrong :(
Hey Nicky, do we have to keep the eggs, flour and sugar in the fridge prior to mixing. Thanks.
Not necessary at all 🙂
Hi...
After baking, how long can we store them in fridge? Also, is madeleines good for shipping out? I'm planning to ship some for my friends.
Oh these are great questions, to me, madeleines should be consumed immediately because the next day you don't get that crispy crust. Having said that, they can last only 1-3 days id say, since they are small cakes that easily lose moisture so that's why I wouldn't store them in the fridge either.
Hope this helps!
@@BakingNicky Thanks for responding
How can I do this if I don’t have the shape cook bake that you use?
Good question, I just used cupcake/muffin tins back when I didn’t have the forms, just fill them no more than half way 🙂
Looks awesome! thanks for sharing, I just subscribed to your channel! Friend! Let's stay connected!
Thanks for the recipes but I won't ask for the temperature of baked the Madeleine cake
I live in high elevation. I tried this recipe out and they came out too hard. Do you know what I would need to adjust in the ingredients to make up for living in high altitude? Thanks
You can Google Everything now
@@catlynn8480 You can mind your own business too now instead of replying to a comment that’s 4 months old :)
Nice recipe! What's the yield? It seems you have butter for more than 12 madeleines...
Great question! I didn’t specify, you’re right this yields 20-24 madeleines depending if you fill your mould 2/3 of their capacity or not 😊
@@BakingNicky thank you!
I whisk for 8 min to form nice air bubbles for the lightness .
This is something I tried with some more traditional recipes but in the end I found that chilling for a long time is THE best thing for Madeleines 🙂
Baking Nicky Madeleines
Ingredients:
2 eggs
125g (1-1/8 cup) sugar
1/4 tsp vanilla extract
pinch of salt
128g (1 cup) all-purpose flour
5.5g (1-3/4 tsp) baking powder
35ml (2-1/3 tbsp) whole milk
125g (9 tbsp) brown butter
Directions:
1. Whisk eggs until mixed
2. Add sugar, vanilla extract and salt and mix until blended and sugar is dissolved. No need to be frothy.
3. Mix flour and baking powder together, sift into a mixing bowl.
4. Add milk to egg mixture and whisk together briefly.
5. Add dry ingredients to egg mixture, whisking while adding to avoid lumps.
6. Add brown butter to batter and stir/fold just until well mixed.
7. Clean sides of bowl and cover for at least 2 hours or overnight.
8. Apply butter and flour to mold.
9. Pipe (or spoon) batter into madeleine mold
10. Preheat oven to 220°C (425°F).
11. Put madeleine pan in oven and immediately turn down to 170°C (325°F).
12. Bake for 13 minutes until golden with darker, crispy edges.
13. Remove from oven and immediately flip each madeline in its spot.
14. Cool ~15 minutes. Best eaten warm (same day)
ChatGPT dis you? 😂
@@BakingNicky hahaha! No, I just wanted a recipe I could print out. I was afraid posting this might affect your views and people subscribing, i.e. If you can print out the recipe easily you might not watch and subscribe. If you think that is true I will delete my comment;)
BTW, the video is a pleasure to watch
I don’t mind at all, I hope YT won’t mind either 😂
And actually I spotted an error in the conversion to cups so I’ll review it later today! Thanks for watching and I’m glad you liked it ❤️
Hi friend can I use cake flour for this cakes
Hello friend! Yes totally! It might even make them extra delicate 😍
@@BakingNicky Okay Thanks a lot 😊
Heyy!
How many days can we store them? And how do we store them?
After baking you can store them at room temp for up to 2-3 days in a hermetic container you could also keep the batter in the fridge for 2-3 days too 😊
@@BakingNicky will there be a difference of flavor when you bake it right away with refrigerating it for days?
Not that I could tell
Just make sure you cover it in the fridge to avoid any fridge odors 😊
I just bake the Madeleines followed your recipe it’s turned out so crispy and tasty . Thank you for the oven tips too . Is it ok I can add cocoa powder to make chocolate madeleines . How much cocoa powder to add . Please let me know my children love it . Thank you so much .🙏♥️🌹🌹🌹
Hi, it is so wonderful to read this, thank you!
And cocoa powder in madeleines is gonna be amazing for sure! I would start by taking out 1 tbsp of flour and replace it with cocoa powder, if you see that the colour is not intense enough then go ahead and repeat the step. I think 2 Tbsp max should do the trick ;)
Please tell us all how this works out :)
Hi I added 10 gram of cocoa powder into the flour and bake. It’s turned out very well and very tasty. Thank you so much . 🙏♥️🌹🌹🌹
@@BakingNicky this is exactly what i want to know too (adding coco powder) . Overall, your recipe turned out great and satisfactory. Cheers
@@estherng6496 Hi. When you add the 10g of cocoa powder, do you remove some flour ?
@@valerieli3696 yes I removed 10 g of flour.🙏♥️
Hi! I will try your recipe coz I failed many times for the bump but I want to use dark cocoa powder, How many grams can I add?
Hi there, I actually have a chocolate madeleine recipe coming out very soon! thanks for watching!
Can I use almond milk instead of whole milk? :)
Yes, you can! 👍
Could you please explain what is the Brown bottle??
Do you mean brown butter? Here is the link from the description of my video: ua-cam.com/video/9Eyw94F3Vk0/v-deo.html
Sorry I mean butter🙂
🙏🙏🦋
I tried the recipe I loved the flavor and everything but idk what I did wrong but they didn’t get the little bump and they fell in ☹️
Oh sorry to hear that! For the best bump I leave the batter in the fridge overnight, the batter has to be really cold and the oven really hot
Mine did too, but I think it was because my baking powder expired in 2016, oops
😅
Hi Nicky
My oven does not have the fan. Does it matter? What then to do for the baking temperature?
The temperature I quote is without the fan unless I specify otherwise
how many madeleines does each recipe make?
Is there a written recipe somewhere?
Coming soon in my blog! bakingnicky.com 😊
Ive seen other recipes they beat it for 8 minutes. What’s the difference?
Good question, there are many techniques to try and achieve the bump but I find the most effective is to let the batter rest overnight, so I decided to skip the long whisking (although you need to make sure the sugar is incorporated well) and achieved the same results, this is a no-fuss recipe for madeleines 🙂
I am trying to eliminate plastic. Just a question where does yours end up. Mine used to thrown away. Not good so trying beeswax cloths the stick to side of bowel. Or try to find a bowel with a lid. Have you thought about our worldwide plastic waste?????
Oh might do a video on beeswax cloth DIY, great idea!
😍😍😍😍😍😍
💕
I made madeleines twice and I can't get the hump.
How many calories are in 1?
Oh I don’t count calories but Id google a calorie-recipe online generator 🙂
I made these and had a reverse hump I don’t know how I manage ☠️ still good though
Oh no! How’s your oven? Do you trust the temperature reading?
Also, make sure to rest the batter, I noticed that letting it rest in the fridge for one whole day was optimal!
En españollllll que no lo entendemosssss
💀
Mines turn out terrible
Why? What does this mean exactly?
30 minutes not too much?
I’m afraid I don’t understand the question
I appreciate you sharing your recipe and tips. However, there are some discrepancies in the measurements. I don’t think your conversions between grams and cups are correct. I really wanted to try this recipe but I just don’t know which measurements to go with. One example is the sugar. Surely 125g of sugar is not 1 1/8 cup, unless you’re using powdered sugar maybe. And 1 1/8 cup of sugar is a bit much compared to other madeleine recipes I’ve seen. I’m glad others have had success with this recipe. I personally would not follow it at the risk of wasting time and ingredients. Thanks again
Oh no, youre so right the converting script from grams tried and failed 😅
Its meant to be 1/2 + 1/8 cup of sugar, the rest is fine, ive checked
Thanks for letting me know!
The volume is Real Real low 😑
Sad to hear that you're not enjoying the sound quality of this video. I'll make sure to let the production team know
2much baking powder dont use milk
2delicious to change a thing✌️