Ludo à la Maison - Orange Madeleines

Welcome to Ludo La Maison and Luca. Today, with Luca, we're going to show you how to do orange madeleine. Very classic, not cookie, but French legacy also. Madeleine is very known, you know. Most of the time, you eat madeleine more at the restaurant. The fancy restaurant always do a big madeleine. First, we're going to melt the butter and the honey. Okay, Luca? You like madeleine, huh? We're going to caramelize a little bit the honey and butter together. In the meantime, Luca is doing the orange zest. We need like five orange zest and one lemon zest for the orange. Why do you like orange? Why? Because Maman likes orange. Correct? Of course, she loves orange cake. But you like madeleine. So we do orange and madeleine. So Maman and Luca, together. So everybody's happy in the family. In the meantime, we're going to start to mix, Luca, our eggs, the eggs here. After the sugar, okay, Luca? Brown sugar and regular sugar. We're going to mix that until it becomes very creamy, okay, Luca? So you can already smell the brown butter, the caramelization of the honey. That's what's going to give a lot of flavor to the madeleine. See the eggs here, Luca? Perfect. See, guys, that's exactly what you want. The volume double and become very creamy. Give me some ice. Okay. Papa's going to finish that. I'm going to finish that to go a little bit faster. Okay, guys. Put a little touch of water on the ice. Let's go over there. Let's go, Luca. Pete, Pete, Pete, come here, Pete. See our butter? Listen, see? Did we make madeleine together? I don't remember. Long time ago. Long time ago, yeah? Luca loves madeleine. He loves it because we always buy for breakfast from a very, very big company called Costco. But actually, they're pretty good. Okay, Luca, add the flour. Voila. Okay, a little bit more speed. We don't want any lump of flour. Now we're going to add the butter, okay? This is getting a little bit more thicker, you see? Have you? And now we're going to put all the oranges. You said you have to taste. Yeah, well. I always say to him, always taste to make sure it's okay. Because when it's cooked, nothing you can do. So I was very proud of Luca. Actually, he listens sometimes. You know, thank God he's not like his dad. He listens. Okay, now what we do, Luca? What we do now? Taste? Yeah, we taste. C'est bien? Good. Now we're going to put the pastry back, okay? Voila. And after, we're going to put it in the fridge for one hour, okay? See? Now, we're going to do a big madeleine. So regular non-stick madeleine mold. Take a little piece of paper towel, a little bit of butter, and you're going to just go like this very well, okay? Everywhere. Don't be shy. And now we're going to put what, Luca? Flour. A little bit of flour. Voila. And now, what do we do, Luca? We're going to put the dough. You said one hour. Yeah, but don't tell them. I make another one, okay? One is ready, Luca. Don't tell them. The secret of TV. It's a secret. Our madeleines, they rest for an hour. No, you rest it over the night. I mean, you can do it overnight if you want, but an hour is enough too, okay? You know how to do it? Hold on. Wait for Papa. So I start to show Luca how to pipe, and I say to him, Luca, it's not enough. We need to put more. My pastry bag don't move. See, I stay here and I push. Okay. Just like that. Okay. Okay, you stay here. Okay. Perfect. Now, Luca, we're going to put them in the oven between 10 and 12 minutes, okay? Perfect. Ooh, that is so hot, Luca. Voila. Boom. Hey, can you get me a... Water. Water, please. Thank you, Luca. We're going to wait 10 minutes. Okay. Thank you, Teddy. It was good, no? I think we did a good job. You love ice. No, I don't. Yeah, you like ice. No, I don't. Voila, let's go see Luca. See how they start to rise now? Some are big, some are smaller. Some we put a lot of dough. Some we put less dough. Actually, the best one is yours. It's perfect. You see that? Uh-huh. You shouldn't do it my way. I should do your way? Yep. It was a little too much butter in the mold. And of course, Luca was saying, I told you, Papa, you put too much. I don't know how he know that. It's so weird. Yeah, this one is not cooked. Not cooked. We'll put two, three more minutes. Roto is good. I love like this too, like Luca. It's more gutter than a pancake. Luca love to eat. Like, really love to eat. He was like me when I was a kid. I love to eat. I think that's why I become a chef. I can see myself on Luca a little bit. Don't burn it. That should be done already. Uh-huh. The horse is fast. The last one is fast. Okay, guys. We'll take the madeleine here. I'm going to switch. No, no, no, no, wait. We're going to turn it. Ready? Un, deux, trois. Uh-oh. No, no, no. Did you understand now why we put a lot of butter, Luca? No, mine burned. Chef Luca was right, actually. I should listen to him. So here you have the orange madeleine. That's what is important, madeleine. She's right. If you put too much dough, the madeleine are less crispy. Crust and moist inside, that's the best. See, this one have a lot of great crust. It's perfect. This one a little less. So I think you want more this color for a good crust. You prefer this one or the one from Costco? Both. Thank you. Thank God. We never know. The kids say the truth. Thank God. He say papa madeleine. Kids are very honest. They don't lie to you. When they tell you they love you, they love you. Luca, good job. Thank you for coming. Orange madeleine.