Lemon & blueberry madeleines

Lemon & blueberry madeleines

By
From
Paris Pastry Club
Makes
24 madeleines
Photographer
Helen Cathcart

Taking a tray of madeleines from the oven feels like pressing the shutter of a Polaroid camera. Boom, instant gratification.

The batter is made in advance – up to 3 days – because it makes for plump little cakes with the fat domes we’ve all come to love. And by the time you bake them, you’ve forgotten the effort you put into making the batter. Effort is somewhat misleading though. Eggs and sugar get whisked together until fluffy. And flour gets folded. The only tricky step is to incorporate the butter without deflating the batter. But I’ve come up with a little trick to make that stage easier after the commis-of-my-life tried to turn madeleines into pancakes: the butter is creamed with a tablespoon of sugar until very soft and light. It’s then mixed with a part of the batter before getting folded back into the rest. Ever so gently.

Ingredients

Quantity Ingredient
80g butter, really soft
100g caster sugar
2 eggs
2 lemons, zested
sea salt
100g plain flour
1/2 teaspoon baking powder
blueberries

Method

  1. Cream the butter with a tablespoon of the sugar. Whisk the remaining sugar with the eggs, lemon zest and the pinch of salt in a separate bowl until light and fluffy.
  2. Gently fold in the flour and baking powder until just combined.
  3. Scoop out a third of the batter into the butter and mix vigorously. Transfer into the remaining batter and fold in very gently.
  4. Scrape the batter into a plastic piping bag and chill for at least 3 hours (or up to 3 days).
  5. Preheat the oven to 220°C. Butter and flour a madeleine pan.
  6. Snip a small 8 mm hole from the tip of the piping bag and pipe the batter three-quarters of the way up the prepared moulds. Stick two blueberries in each madeleine. Reduce the oven temperature to 180°C and bake for 14 minutes or until the edges are a deep-golden brown and the domes are just beginning to brown.
  7. Remove from the oven and leave to cool for a few minutes in the pan, then turn out onto a wire rack.
Tags:
Paris Pastry Club
Fanny
Zanotti
French
Paris
Parisian
baking
baker
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