Two secrets to successful madeleines: Madeleines are a temperamental little dessert. If they don't "sleep" when they should, they won't puff up properly after baking; if they don't "puff" when they should, they'll be flat on the outside. Actually, their lovely curves and soft, fragrant texture depend entirely on two key steps. Master these, and your madeleines will be as crispy on the outside, soft on the inside, and bursting with aroma as mine. 1️⃣ The batter needs a "sleep": ▪️ Refrigerating the batter allows it to harden, so that it melts instantly upon contact with the high temperature in the oven, releasing its expansion and aroma. ▪️ If you bake it immediately, the batter hasn't stabilized, and the expansion will be released prematurely, resulting in a flat, shell-like shape. ▪️ It's recommended to let the batter that has been refrigerated overnight come to room temperature for 30 minutes. This makes it easier to pipe and doesn't affect the expansion. ⚠️ Let it rest in the refrigerator for at least 1 hour (ideally 12-24 hours) to allow the flour to fully hydrate and the gluten to relax; this also allows the baking powder to distribute stably in the batter, quickly generating gas upon contact with the high temperature during baking, propelling the dough to puff up. 2️⃣ High-Temperature Baking: The Temperature Difference Creates the Round Belly. Two Baking Methods Offered: ▪️ Two-Stage Baking: Preheat the oven to approximately 200°C. First, use high temperature to quickly solidify the outer shell and allow the gas to expand, forming the round belly. Then, lower the temperature to around 180°C to allow the inside to bake slowly, preventing the outer layer from burning. ⚠️ This utilizes a combination of temperature difference and protein coagulation time difference: first, use high temperature to create expansion pressure, then use low temperature to stabilize the structure. ▪️ Single-Stage Baking: Preheat the oven to 190°C (the midpoint between the two baking stages). Total baking time is 8-12 minutes (adjust slightly depending on the weight of the batter and oven wattage). Remember to observe during the first bake; if the color becomes too dark, lower the baking temperature. ⬇️ Makes 12 Madeleines
Materials
FL Madeleine Cake "Baking Principles" Recipe Steps
Soften the eggs and butter (for greasing the mold) at room temperature beforehand.
Grease the surface of the baking pan with softened butter, then sprinkle with a thin layer of flour and tap off any excess. Refrigerate until ready to use.
Mix sugar and citrus peel evenly to make citrus candy.
Add sugar and salt to the eggs, and beat with a mixer or by hand for about 3-4 minutes, until the batter turns slightly white and becomes thick.
Sift flour, almond flour, and aluminum-free baking powder into the batter, mix well, cover with plastic wrap, and refrigerate for one hour.
Melt the unsalted butter over low heat (or cook it into hazelnut butter).
Pour the chilled batter into the warm cream and stir until the cream is completely incorporated into the batter.
Preheat the oven to 230℃ (top and bottom heat).
Fill a piping bag with the batter and pipe it into the molds until they are about 7-8/10 full.
Place the baking tray on the lower rack of the oven and bake at 230℃ for 5 minutes. Then remove the baking tray, rotate it, and reduce the temperature to 150℃. Continue baking for another 10 minutes.
Once baked, the madeleines can be unmolded by inverting the mold, and they will not stick.
**Original Topping:** To make the citrus syrup, combine 60g sugar and 80g water over medium-low heat until the sugar dissolves. Remove from heat and let cool slightly. Add 20g fresh orange juice and mix well. Let cool completely. Lightly brush the citrus syrup onto the syrup using a silicone brush.
**Chocolate Decoration:** Melt dark and white chocolate using a double boiler. Dip your madeleine in the melted chocolate, then sprinkle with sugar pearls for decoration. Alternatively, pour melted chocolate into a mold until it's about 5/6 full, place the madeleine on top, and refrigerate for half an hour to achieve a smooth, glossy chocolate finish.
FL Madeleine Cake Baking Principles Tips
✨ Tips ▪️ Mix the batter until there are no dry lumps; avoid overmixing. ▪️ Adding a little honey not only enhances the aroma but also helps retain moisture and prolongs the softness (honey is a natural moisturizer). ▪️ Do you need to apply an anti-stick coating? This depends on the recipe and mold. Sometimes, too much flour or uneven application of oil can affect the surface of the madeleines. Personally, as long as the mold is properly opened and seasoned, an anti-stick coating is not necessary. ▪️ After baking, let the madeleines rest for 5 minutes, then immediately unmold them and place them on a wire rack to cool, preventing moisture from causing the crust to soften. ▪️ Freshly baked madeleines are recommended to cool at room temperature for a day to allow the oil to seep back into the crust for a better overall flavor. 🔱 Summary There aren't many secrets to making madeleines, but it all comes down to patience and timing. Just remember: let them rest in the refrigerator, allow them to mature, and let them rise with temperature differences, and you too can recreate the blissful aroma of a French street corner.
