#lemonmadeleines #madeleinerecipe #homebaking
Lemon madeleines are small, shell-shaped sponge cakes with a prominent lemon flavour. These classic French pastries are known for their delicate, buttery texture and slightly crisp edges. They are often flavoured with lemon zest and sometimes glazed with lemon or other flavoured toppings.
Learn how to make soft, buttery Lemon Madeleines with this easy French recipe! These shell-shaped sponge cakes have a delicate citrus flavor and the perfect golden hump. Whether you’re a beginner baker or a madeleine lover, this step-by-step guide will show you how to master these classic treats at home.
✨ In this video, you’ll learn:
• The secret to the perfect madeleine texture
• How to get that iconic madeleine “bump”
• Tips for zesting lemons & enhancing flavor
• Baking time and temperature for best results
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🔔𝐃𝐨𝐧’𝐭 𝐟𝐨𝐫𝐠𝐞𝐭 𝐭𝐨 𝐬𝐮𝐛𝐬𝐜𝐫𝐢𝐛𝐞 𝐭𝐨 𝐦𝐲 𝐜𝐡𝐚𝐧𝐧𝐞𝐥 𝐟𝐨𝐫 𝐦𝐨𝐫𝐞 𝐮𝐩𝐝𝐚𝐭𝐞𝐬.
https://www.youtube.com/@crimpbake/?sub_confirmation=1
𝗥𝗲𝗰𝗶𝗽𝗲 𝗠𝗲𝘁𝗿𝗶𝗰 𝗘𝘂𝗿𝗼𝗽𝗲𝗮𝗻 𝗺𝗲𝗮𝘀𝘂𝗿𝗲𝗺𝗲𝗻𝘁𝘀:
Butter – 150 g.
Sugar – 140 g.
Honey – 24 g.
Salt – 0.4 g.
Grated lemon zest – 10 g.
Eggs – 165 g. (3 – 4 eggs)
Pastry flour – 150 g.
Baking powder – 3.8 g.
Yield: 26-27
𝗨𝗦 𝗖𝘂𝘀𝘁𝗼𝗺𝗮𝗿𝘆 𝗠𝗲𝗮𝘀𝘂𝗿𝗲𝗺𝗲𝗻𝘁𝘀 𝗘𝗾𝘂𝗶𝘃𝗮𝗹𝗲𝗻𝘁𝘀:
Butter – 5 oz.
Sugar – 4.7 oz.
Honey – 0.8 oz.
Salt – 0.01oz. (1/20 teaspoon)
Grated lemon zest – 0.23 oz.
Eggs – 5.5 oz.(3 – 4 eggs)
Pastry flour – 5 oz.
Baking powder – 0.13 oz. (3/4 teaspoon)
Yield: 26-27
𝐏𝐑𝐎𝐂𝐄𝐃𝐔𝐑𝐄 𝐌𝐈𝐗𝐈𝐍𝐆
Creaming method. Chill the batter for at least 20 minutes.
𝐏𝐀𝐍𝐍𝐈𝐍𝐆 𝐀𝐍𝐃 𝐁𝐀𝐊𝐈𝐍𝐆
1. Double-butter madeleine pans and dust
with flour. Pipe batter into the pans using
a pastry bag fitted with a medium plain
tip. Each small or petit four-size madeleine
(11⁄2 × 1 in. or 4 × 2.5 cm) requires about
1⁄6 oz (5 g) batter; a large madeleine
(21⁄2 × 11⁄2 in. or 6.5 × 4 cm) requires about
2⁄3 oz (20 g) batter.
2. Bake at 400°F (200°C) until golden but still
soft to the touch, about 6–7 minutes for
small madeleines, at least twice as long
for large.
3. Unmold onto wire racks to cool.
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