Normally when it comes to baking, I can be a bit slapdash. I’m not the most gentle or precise baker. I like things like crumbles, that you can get properly stuck into. But some recipes deserve some respect. Last time, I made madeleines I was slapdash and ended up with flat biscuits with a slight shell indentation. Nice right. So this time I went to the source of genius when it comes to baking- The Bouchon Bakery cookbook by Thomas Keller is amazing. Covering all things good in life, macarons, mille-feuilles, baguettes and more patisserie delights. The book is full of beautifully photographed recipes, which also makes it a lovely coffee table book too and vary from moderately hard to complicated but they look so pretty it makes you want to take on the challenge!
These madeleines have quite precise quantities for the ingredients, wanting to do justice to the recipe, I’ve used digital scales that could measure out the small amount of grams. It took a while to weigh out the ingredients, worth while to get all the ingredients ready before starting.
I added coconut and dark chocolate to the batter which gave it a nice tropical flavour to these delicate little morsels.
- 68g plain flour
- 2.2g baking powder
- 0.6g salt
- 83g free range egg
- 55g caster sugar
- 66g unsalted butter, plus some extra for greasing the moulds
- 9g dark brown sugar
- 9gm honey
- 25g dark chocolate drops
- 10g dessicated coconut
- Weigh out all the ingredients to begin with as this is the most time consuming part of the process.
- Place the flour in the bowl and sift in the baking powder and the salt. Whisk together with the coconut, set aside.
- In a small pan gently melt the butter, brown sugar and honey over a medium heat to dissolve the sugar for about 1 minute. And set aside.
- Combine the egg and caster sugar in the bowl of a stand mixer (like my sexy kitchenaid) with the whisk attachment and mix on medium -high speed for 1 about 1 minute. Increase the speed to high and whisk for 4 minutes, until fluffy.
- Remove the bowl from the stand mixer and fold in half the flour mixture, then fold in the remaining until just combined. Scrape the bottom to make sure none of the flour has settled at the bottom.
- Pour the warm butter mixture over the batter and fold until the batter is smooth. Cover the bowl and chill overnight.
- Preheat the oven to 175C, brush the madeleine moulds with butter and chill in the fridge to harden the butter. I used a good silicone mould that I placed on a baking tray. Drop in a couple of dark chocolate drops into each mould hole.
- Transfer the mixture to a piping bag, piping approx. 20g batter into each mould hole. Tap the bottom of the pan against the counter top to smooth the top of the batter.
- Bake for 7 to 8 mins until the tops are lightly browned and a skewer comes out clean. Immediately unmould the madeleines and leave to cool.
- They are best on the day they are bake but can be stored for up to 1 day – if they last that long!