Gordon Ramsay Madeleines – The Perfect French Tea Cake Recipe!

Gordon Ramsay’s Madeleines recipe Experience French patisserie’s delicate and delightful flavors. These petite, shell-shaped tea cakes are a quintessential treat, perfect for pairing with your afternoon tea or coffee. Following Ramsay’s approach, you’ll learn how to create madeleines with a light, buttery texture and a hint of lemon zest that elevates the flavor. This Recipe is straightforward yet elegant, reflecting the simplicity and sophistication of French baking.

Ingredients:
2.65 oz unsalted butter, melted and cooled slightly, plus extra softened butter for greasing
2 tbsp plain flour for dusting
2.65 oz caster sugar
3 Whole eggs
2.65 oz self-raising flour
1½ tbsp poppy seeds
Finely grated zest of 2 lemons

Directions:
00:00 A perfect Madeleine should be light and fluffy and ideal for morning coffee.
00:12 Gently melt the butter as the first step and use a balloon whisk to get more air into the egg and sugar mix.
00:55 The egg and sugar mixture should be pale, creamy, and thick after thorough whisking.
01:22 Ramsay adds a twist to his Madeleines with poppy seeds for crunch and lemon for flavor.
02:04 Mix melted butter gently with a spatula into the aerated egg mixture to maintain its texture.
02:18 Allowing the Madeleine mix to rest before baking can increase the oven’s temperature.
02:33 If you don’t have Madeleine molds, Yorkshire pudding molds or espresso cups can be substitutes.
02:56 Lining the molds with butter and flour ensures the Madeleines won’t stick and makes removal easy.
03:39 Pouring the mixture from a jug ensures even distribution in the molds.
04:05 Bake at 180 degrees Celsius without opening the oven door for at least 10 minutes.

Actual Recipe: https://hellskitchenrecipes.com/

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It’s just simple elegant and delicious the secret to a really good Madeleine is its light fluffy delicious and it’s perfect with the coffee in the morning so melt the butter gently next crack three eggs that’s one of the most exciting things about living in Paris there was always something there and

That little pastry shop that used to live above you could incorporate the sugar and they give that a really good whisk because it’s important to incorporate some air but they have a secret to whisking is a big beautiful balloon whisk the bigger the balloon whisk the more aeration you’ll get in

The mixture so the best thing to do is just go from left to right and then change hands every 15 or 20 seconds so your hands never get tired and tilt the bowl to your advantage as well now you can see the mixture starter areas it’s

Almost double in size the more you whisk this the lighter it becomes so it starts to almost look like a slight whipped cream donna’s at dark rich egg yolk color beautiful once the eggs and sugar become pale creamy and thick sifting the self-raising flour seven the flower now I’ve given my

Madeline’s at twist but adding poppy seeds for a crunch and lemon for flavor zest of a lemon in their generous on the lemon lime is wonderful orange zest again beautiful I’ve even made pink grapefruit Madeleine’s with poppy seeds delicious but lemon for me is the best

Put the melted butter down the side of the bowl so it cools down even more and then combine it start mixing that in it’s really important at this stage that we don’t beat the mixture I want to keep that nice aerated texture across the Madeleine mix so I’m gonna use a spatula

Now and just generally mix my butter in now give that a good mix but then they say that the longer you make the mix up in advance the higher they raise in the oven look at that it looks beautiful leave that to sit there and will butter

And nine-hour molds you can make these in little miniature Yorkshire pudding molds I’ve even seen Madeline’s being cooked and expresso cups so if you haven’t got the traditional Madeleine tray your pudding trays are just as good lightly butter the inside of the tray take a tablespoon of flour and the

Secret now is to lie in the mould with a flower that stops any chance of the Madelon sticking tap the sieve into all the little grooves this was ensure that they’ll come out instantly then all you do then I just stand up the tray and tap it two or

Three times and you’ll see the flower roll out So there you go the baking sheet lying no excess butter and no excess flour the beauty of this recipe is that you can make it the night before and then simply bake it in the morning when you’re ready to go put the mixture into a jug to make

It really easy to pour into the tin give it a little stir so you’ve got that nice even distribution of those poppy seeds and just gently lovely firm up to the top Oh beautiful it’s so much easier pouring this from a joke because you get the exact amount in in the oven 180

Degrees do not open that door before 10 minutes and wait for that wonderful surprise It’s smell amazing now a little tap the side of the tray you just all pop out use freedom that smell is unique that nice soft crisp outside with lovely fragrant fluffy Center and the secret of a great Madeleine as the French would swear by it is this lovely little mound on top

They call it the nipple but that is the confirmation that it’s perfect my poppy and lemon Madeline’s are a sophisticated continental start to the day and take me straight back to Paris