Once a week I make little Madeleines for my children.
They absolutely love them!
Here's a very easy recipe of Madeleine.
I've made my own adjustments from Lenôtre recipe.
18 - 20 Madeleines
130 grams Sugar
1 Tablespoon Honey
Pinch of Salt - I use Fleur de Sel
150 grams Flour, sifted
5 grams Baking Powder
Grated zest of 1 Lemon
1 teaspoon of Vanilla extract
125 grams Butter, melted
9 ounces semi-sweet chocolate
1 cup Heavy cream
For the Ganache:
Place the chocolate in a heat proof bowl. Bring the cream to a boil in a saucepan over medium heat.
Pour the cream over chocolate and stir with a rubber spatula. Let the Ganache rest at room temperature for 1 hour. Cover and refrigerate for up to 1 week.
Preheat oven to 400 degrees. Butter and flour Madeleine pan. Set aside.
With an electric mixer, beat the eggs, sugar, honey and salt until volume doubles in size - about 3-5 minutes.
Carefully add flour, baking powder, lemon zest and vanilla extract.
Gradually add butter and mix well.
Chill the batter for at least 2 hours in the refrigerator.
Using a piping bag, pipe the batter into the madeleine molds 3/4 full.
Bake for 4- 5 minutes.
Reduce temperature to 350 degrees, bake for another 3-4 minutes.
This process will create the domes on the Madeleines.
Remove and cool on a baking rack.
Dip the bottom side of the Madeleines in the Ganache.
Très simple et vraiment délicieux!