Faire ses MADELEINES façon terroir 🥧

Hi little Gauls! Today I'm going to make a special recipe, because we're going to make pastry. Even if I'm not a sweet tooth, I prefer salty food, and those who follow me can see it on my channel. I make a lot of recipes based on meat, fish, vegetables, etc. I still like sweet food a lot. And I'm quite fond of tasting desserts. But in the kitchen, it's a bit of a first. So today we're going to make a recipe, and not just any recipe, we're going to make a Madeleine recipe. And if you're looking for a classic Madeleine recipe, I suggest you watch other tutorials, but not this one, because we're not going to make a Madeleine recipe, we're going to make an ultra terroir Madeleine recipe. OK? Look at my ingredients. For a classic Madeleine recipe, we're going to use, for example, chemical yeast. Today we're going to try to make a Madeleine recipe without chemical yeast, but with my natural starter. OK? Chemical yeast? Then here we have sugar. But we're going to complete the sugar with honey, and not just any honey. It's the honey we make here. It's raisin honey. You can see the crystals starting to appear in the bottom of the pot. The honey is crystallizing. It will end up completely crystallizing. We're going to take the liquid part. In addition to that, we're going to take eggs. Here are the eggs of my chickens. You can see the little whites. I've added a few more, because we need a lot of them. I've added organic eggs from the farm next door. Then we're going to have a few pinches of salt for the pepsi side. For that, we're going to use garland salt. Then there's my butter from Barat that I melted. This is butter that I made. If you haven't seen the video on butter, go watch it directly on my channel. The starter, we talked about it. We're going to add a little bit of vanilla from La Réunion. I haven't found a recipe for madeleine with large margarine, but it still smells very good. We're going to add a little bit. I think it can only be better. Let's cut our nails. We're going to wash our hands. We put on our apron and we're ready for the recipe. I don't know at all if this madeleine recipe is going to work. It's going to be a little bit of luck. The goal is to make a cake that has a lot of taste, that looks like a madeleine, and we're going to cook it in the back oven. The cooking is always a little more delicate in the back oven because we don't control it with a thermostat. I bought a little thermometer and we'll see for the cooking. Let's start the recipe. The goal is to break the eggs. I put all the quantities in the description. To break the eggs, you're going to break them on the side, in a small container, because if there's a rotten one, it shouldn't mix with the rest. A rotten one, you see, is when everything is mixed, the yellow and the white, and then it smells bad. I do it two by two, I don't take too much risk. You can almost all put them in. Be careful not to put the shells in. For the madeleine recipe, you need a lot of eggs. That's what will give the color of the madeleine. A madeleine is yellow in the end. So if you hesitate, I found a lot of different quantities in the different recipes. The one I give you is more balanced than what I found. So a lot of eggs, because I'm going to make a lot of them. I have 15. Beautiful eggs. Yellow, orange. Fermented eggs. Then we beat them. We don't beat too long. Now we're going to take our sugar and incorporate it into the eggs. We put 500 grams of sugar. The action I'm going to do is called whitening my eggs, because when I'm going to add my sugar grains, I'm going to whisk them until I get a cream smooth and a little whitish. In any case, whiter than the egg yolk and a little foamy. So we do it together. I add my raisin honey. It smells very strong. That's what's going to give a lot of acuity to my recipe. So this is the equivalent of about 100 grams of honey. We call it egg whitening, but raisin honey, it's almost black. It's a very, very deep color, very intense. So instead of whitening it, it blackens it. But hey, it has the same effect. And it smells very good. Obviously. There you go. It's perfect as a texture. I say it's perfect as a texture, but in fact I don't know anything about it. In some recipes you will find orange or citrus zest to put in. I didn't have any on hand, but my Grand Marnier will do the job. Grand Marnier is cognac with orange liqueur. So I don't put a lot, but for the aroma, I'm going to pour a little bit. Then a little vanilla pod. We open it in two to extract the seeds. That's what we're going to get. That's going to go directly in my recipe. The vanilla pods with which you make your recipes, when you have removed all the seeds inside, you can still keep them and put them either in a preparation like English cream. It will flavor your preparation. And of course, when using your preparation, you remove the seeds well. Or even in your sugar jar, it will make you a vanilla sugar. There are less and less ingredients. The preparation is almost finished. I'm going to move on to my melted butter. You melt the melted butter and then let it return to room temperature or put it in the fridge. It must not solidify. It must be incorporated into the melted recipe. The small pinch of salt flower. This is optional, but we here like to put a pinch of salt flower. Don't put too much salt flower. It's not a salty recipe, of course. It's just for pimping, as they say. Now, the sourdough. Come and see this little sourdough. I will make a complete video on sourdough to explain to you how it is created and how it is maintained. On Instagram and TikTok, I have already done it. But I know it's something that interests you a lot. So there, it smells a little like cornichon or a little acidity. The acidulé side. That's what we're going to look for. I don't know at all what it's going to give in my Madeleine recipe. Maybe it's going to screw everything up. But I don't think so. I didn't find a Madeleine recipe with natural sourdough. So in terms of quantities, I'm going to take a little inspiration from what I do with my bread. Of course, I'm going to put a little less. I'm going to put three good wooden spoons. And a fourth for the whey. I'm going to mix my sourdough well before incorporating the flour in the end. I have confidence anyway. I didn't really know what it was going to look like. But now, given the smell, I have the impression that it's going to be very good. I don't know if it's going to cook well. But in any case, I think the flavors will be there. You also have to test a little bit the novelties in the kitchen. I think. I don't know. Maybe I'm saying something stupid. And now we're going to incorporate the flour in it. And to do this, I'm going to sift it so as not to make lumps inside. You see, the interest of sifting your flour is that there you are going to have a really fluid preparation. Whereas if you don't sift, all this will make you lumps. So there, you just have to crush them. It makes a very fluid flour. It already smells super good. I can't wait to see what it's going to look like in the end. Bravo Madeleine, heat your oven. Do you know this song or not? Why do we sing this song? Because afterwards it goes like this. Yes, because the legend of Madeleine, it's a young girl named Madeleine who made cakes to comfort the hearts of the pilgrims of Saint-Jacques-de-Compostelle. And you know, the pilgrims of Saint-Jacques, they have Saint-Jacques shells. And in these shells, she made her cakes. And suddenly, it took the shape of the shell. Always the shape we know today. Make little cakes, present to the pilgrim of Saint-Jacques-de-Compostelle. Have you seen the elasticity of this texture? Magnificent. It's a little dark, because I think it's fir eggs already dark enough, plus the honey of its raisins, which is black. It's melting a little bit the dough to these results. We are happy. After, you have to see how it behaves in the oven. So, already, it's extremely good. We smell the large rosemary and we feel the natural leaven. So I really trust in these two initiatives. I admit that I did not take it wide at the beginning of the recipe, but I am more and more confident. When you are there, you have enough stirred. We shake the whip. Now you need a maryse. A maryse is this little instrument. It will allow to scratch the edges. You saw this composition. There, it will still solidify a little bit, since the melted butter, leaving it in the refrigerator, will solidify a little bit. So that's not the final texture. The final texture, we'll see it tomorrow morning. Indeed, because it has to stay one day or one night in the fridge. It depends on when you make it. This preparation stays one night in the fridge. The end of the maryse is for gourmands. Now we film it. If you want, you film it and I film it. Come on, Mr. Film. Look, I learned something crazy with the plastic film. Before, I put a lot of it. But in fact, if you go delicately and you pull the edges of the film which is completely in tension everywhere, you will not even realize that there is a film. We don't see that there is a film. The air has to pass a little bit. Since I put leaven, it will inflate a little bit. It shouldn't put too much pressure inside. And your preparation, it's one night in the fridge. I'll see you tomorrow morning to heat the oven behind me and cook our madeleines in a bread oven. It will be the only recipe on the Internet of madeleines terroir cooked in a bread oven. Do you like it? I like it anyway. See you tomorrow. So, I heat the oven. It's good. Keep heating. Friends, we have our preparation. The next day, come and see what it looks like when we remove the plastic film. You see, it's completely solidified. I was greedy. I took it with my finger. I thought it wouldn't be seen. But, lack of skin, it left a mark. You see, the classic madeleine molds are those. It still has the shape of a shell. But we want real, real, real. We want the real shape of a shell. So I bought this mold to have real molded sea urchin shells. It's a little deeper. It will be even more greedy. The idea is to take steel or stainless steel molds or copper or whatever you want. But a material that conducts heat very well. Because if you take silicone, the problem is that it does not conduct enough heat. While here, we are going to put it in. And what is very important in madeleine is the thermal shock. So we cool our preparation. We take a steel mold. We heat our oven to 200°C. If you do that at home, the thermostat seems to me that you put it at 200°C. When you open, you bake, you close, and there you lower it to 180°C. So we, for our oven, look, I invested in a small thermometer like this one. It's a probe. So the idea is that it goes up to 250°C maximum. We will try to find where the point at 200°C is inside. I'm going to take a small broom with the iron brush. We're going to come spread a little bit the embers that I'm going to put at the bottom. Like that, it allows me to clean a little bit of wind. Unlike bread, the bread, we completely remove the embers from the oven. There, I'm going to leave them so that it continues to heat. I don't necessarily want to have a low-heat oven. What I want is to have a constant heat oven. Anyway, the bread, you're going to cook it for an hour, an hour and a half. There, the madeleines, in 10 minutes, it should be cooked. We load that at the bottom. And we're going to put my probe in the middle. We're going to put it here. 128°C 176°C 187°C 206°C So there, you saw, it's too hot. I'm going to remove my probe a little bit to see if in front, it's at 200°C. Ouch! It's going to go down a little bit. 233°C You see, I'm about 180°C just in front and 250°C in the middle. So, my madeleines, I'm going to put them on the first stone. And we're going to see how they react. Anyway, we're going to follow them during cooking. And now, we're going to poach the madeleines in the mold. Look how I do it. Before using the mold, you have to grease it. You have to bring fat to the bottom so that it doesn't stick. That's for stainless steel or steel molds or copper. Silicone molds, it seems to me that there is no need. So, I take my little butter. And with my brush, it doesn't seem to take too much because my butter comes out of the fridge. That's what we're going to do when you have a butter that is too cold. I can tell you that it won't stay cold for long. Come on, 15 seconds in the bread oven, that's enough. Obviously, it's at 200°C, we just measured. So, it's good. Right away, it's more practical. While I'm buttering the molds, you know, there are several expressions with madeleine. There is, in particular, crying like a madeleine. Do you know where it comes from? Madeleine, in the Bible, was a disciple of Christ. She was a prostitute, and Jesus forgave her all her sins of her previous life. Well, in this passage, when we read the Bible, Mary Madeleine, who will later become Saint Mary Madeleine, she arrives, she throws herself at Jesus' feet, she cries a lot, and with her tears, she adds perfume, she cleanses the feet of Christ. And suddenly, it's Balzac who put it in one of his novels in the 19th century, he said the expression crying like a madeleine, which gave crying like a madeleine. This is a first expression, and then there is the famous Proust's madeleine. Proust ate madeleines when he was a child. It's to say that we have things that remind us of our childhood. Either we have smells, or something to eat, that we haven't had for years, and that we ate as a child, and suddenly, when we eat it again as an adult, it makes us feel good, flashbacks. A bit like ratatouille in ratatouille. Come on, our butter is molded. Of course, our butter is molded. Our molds are buttered. I'm going to activate myself a bit before my oven gets too hot. For the rest, you can take a spoon and fill your molds, but as you can see, it's a bit compact. So, with the spoon, I'm afraid it won't fill well. So you can take a small bag like this, a pochon, I don't know what it's called, a pocket bag, that you can find in the supermarket or everywhere. You put it on yourself, and you put your hand underneath. With my teddy bears, I don't know if I'm going to succeed, but it should be fine. Then, you take your small wooden spatula, and you take your preparation, and you fill it. Try not to do it like a boor, like I do. I'm sure you'll be able to show a bit more delicacy than me. Look at my hands, it's impossible. Nothing is impossible when you do it with love. Oh, it's getting on the edge. Look, it still works. Do you want some confidence? It's the first time in my life that I use a pocket bag. It looks practical. My fingers are slipping. I think I filled it a bit too much, because I won't be able to fold it. I take a bit off, we close the pocket, and I messed up everywhere, of course. I remember in Top Chef, they turn like this, don't they? Of course. We take scissors, we cut like this, that's enough. We can't cut. Of course. Oh, it's coming. Look. We're going to try to fill all the madeleines. There must be a technique. The objective of the madeleine, as you know, is to have a base that forms in the middle. Since I didn't put any chemical yeast, I would be surprised if it formed. My objective is to have a madeleine that is edible. That's the first objective when you cook. I'm filling up the second oven. My motto in the kitchen is that the end justifies the means. If in the end it's good, pretty and beautiful, no matter how you get there, it's not bad anyway. We move on to the long-awaited moment, the cooking of the madeleine. I can't wait to see what it looks like. I check my oven again, the heat in the middle. It's also around 200°C, 197°C, 195°C. It's going to be perfect. Look where my probe is, just in front. I'm going to remove it. I'm going to put my madeleines on it. And we're going to bake it just in front. Everything is inflating a bit like a soufflé. That's classic. But in the middle, it's the typical madeleine bump that I wanted to see. And that's what's happening. Magnificent. I'm just going to turn the mold over because on this side, it's the outside. It's less hot, so we're going to cheat a bit. They smell beautiful. We're going to make madeleines. Magnificent. Come and see. Look, it's inflating. The base is forming on top. The little Gauls, it's been 25 minutes since I put it in the oven. Let's see how it looks. Of course, I saw it. You saw it too. Let's take it out. Careful, careful, careful. Here we go. Aren't my little madeleines from the terroir beautiful? I'm really proud of what it looks like. You saw the madeleine. There's the famous bump. I think I know why the others didn't make it. Because you need a thermal shock. These first four were on the side, really at the bottom of the oven when we put it in. It created this famous thermal shock. The bump started to form. The others inflated more slowly. Then I turned it over, so it inflated more slowly. It didn't make this famous bump here. Let's take one out to see what it looks like. My little madeleines are beautiful. It smells really good. It smells like honey. I think. It smells like black wheat. It smells like flour, sugar, butter, etc. Let's cut it. Let's see what it looks like inside. My little madeleines. It smells really, really good. Do you want to taste it? Eat it with me. Taste it. It's very airy. It tastes like firewood. But the good taste of firewood, not the burnt taste or a strong taste, you feel it's made in a bread oven. Something that would go very well with it in accord with wine is obviously a little champagne. Superb. It goes very well with it. Champagne has notes a little bit of orchard fruit, a little bit of peach. And a little bit of almond too. I always find it a little bit like frangipane. A little bit of almond notes. And my madeleine, with natural wine, it gives it a little bit of acid. And with the bubbles of champagne, it goes extremely well together. The harmony is wonderful. And that's really a terroir harmony. One of the most beautiful wines in the world on one side and a madeleine made entirely with terroir products. We added sugar, no chemical yeast but natural sourdough. And it gives a beautiful color with a beautiful shape of Saint-Jacques shell. That's a great pride, I admit. It's the first time I've tried this recipe and surely not the last. I'm not disappointed. Well, little Gauls, I made a recipe for a little madeleine. I open a bottle of champagne. My wife gave birth last week and gave birth to a little girl. And guess what I called her? Come on, long life to both of them. I drink to their health. And for those who watch the video until the end and who want their real madeleine shape that we know today, I still made you a little baked with this original shape. And suddenly, I eat them to your health. As good as the others.