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Eggless French Madeleines #recipe #shorts
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Eggless French Madeleines #recipe #shorts

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Eggless French Madeleines #recipe #shorts

Discover the perfect French madeleine recipe—soft, moist, buttery, and with that iconic professional bump every baker wants! 🇫🇷✨
This classic egg-based madeleine has a beautiful yellow crumb, a delicate flavor, and a bakery-quality texture that melts in your mouth. If you love authentic French baking, this is the madeleine recipe you need.

These homemade madeleines are quick, simple, and foolproof—ideal for beginners and professionals alike. Learn how to get the perfect rise, the signature hump, and that tender, moist crumb that makes French madeleines unforgettable.

🥚 Features of this recipe:
• Perfect madeleine bump / hump
• Soft, moist, and buttery texture
• Golden yellow crumb
• Authentic French flavor
• Easy and fast recipe
• Great for tea time, snacks, or gifting

If you’re searching for:
“French madeleine recipe,” “authentic madeleines,” “madeleines with bump,” “easy madeleine tutorial,” “moist madeleine recipe,” “best French desserts,” — this Short is for you!

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#dessert #baking #youtube #recipeshorts

4 Comments

  2. @DessertedAF

    Eggless French Madeleines (12)HUMP, soft crumb.

    85g AP flour
    15g cornflour
    90g castor sugar
    97g brown butter (non dairy or dairy)
    70g full-fat Greek yogurt (dairy or non dairy)
    30g buttermilk (cold) (dairy or non dairy)
    12g water
    6g Protein powder (pea isolate)
    10g custard powder
    3g baking powder
    1g baking soda
    Fine salt
    Vanilla extract
    Lemon zest
    1. mix all dry ingredients together in a bowl
    2. In a separate bowl whisk together brown butter, castor sugar, lemon zest, vanilla extract, yogurt and butter milk, water (the wet ingredients should be cold). Keep whisking until the oil streaks disappear and it becomes a smooth mixture.
    3. Add all dry ingredients and fold in as gently as possible
    1. Cover the bowl, wrap it tight with a cling film and set it in the fridge to chill for at least 4 hours, preferably overnight for best results
    2. Keep the madeleine baking pan in freezer it should be very cold before putting in oven.
    3. Transfer the batter to a piping bag and pipe it 3/4 th
    4. Bake at 220°C for first 4 mins then decrease the temp to 180°C-175°C for the last 4 mins, total 8 mins baking time.

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