French Special: Madeleines

Melt 130g of butter in a microwave. Allow it to cool down, but ensure it remains liquid and does not harden.

In a mixing bowl, whisk 2 eggs with 70g of sugar until the mixture becomes paler and slightly thickened. Add 1 tsp of the flavoring extract of your choice (vanilla, orange blossom, rose...) and mix well.

In a separate bowl, sieve 130g of flour and 1 tsp of baking powder together. Then, gradually add this dry mixture to the egg-sugar mixture until smooth.

Pour the melted and cooled butter into the batter, mixing thoroughly until well combined. 

Cover the bowl and refrigerate the batter for at least 1 hour.

Preheat your oven to 210°C.

After the resting period, using a spoon, fill each cavity of the madeleine mold almost to the top with the chilled batter. Refrigerate the filled mold for an additional hour to ensure a nice "bump" forms during baking.

Once the batter has chilled again, place the madeleine-filled mold into the preheated oven. Bake at 210°C for 6 minutes, then reduce the temperature to 180°C and continue baking for an additional 5 minutes.

Optional Chocolate Shell:

Allow the baked madeleines to cool completely. Once cooled, carefully remove them from the mold.

Brush the empty cavities of the madeleine mold with melted chocolate. Place the baked madeleines back into their original cavities and let the chocolate shell harden.

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This recipe is adapted from LilieBakery's blog. 

Letting the butter cool down before proceeding is important as it contributes to soft, airy and bumped madeleines, as well as resting the batter in the refrigerator for at least 1 hour.