Master Perfect French Madeleines At Home (EASY Steps!)

Hello guys, today let's make vanilla madeleines. First, as a preparation, melt butter and sift cake flour and baking powder. In the bowl, add sugar, salt, and vanilla beans. You can also use vanilla extract if that is not available. It's optional, but I like to add a little bit of lemon zest to add a refreshing flavor. And mix. Madeleines are so easy to make. You just have to keep mixing. You can make the batter really quickly in 5 to 10 minutes. And add whole eggs, honey, milk, and oil. We do not want to whip it. Just mix well until everything is incorporated evenly. And add the sifted cake flour. And first, mix gently so that the flour is not gonna scatter everywhere. And gradually speed up. In the beginning, it will look rumpy like this, but keep mixing and it'll eventually look very smooth. And add the melted butter. It should be nice and warm to avoid it from getting hardened as you mix. And finally, check with a spatula at the end and see if everything is blended completely evenly. And chill it in the fridge for at least 1 hour, but ideally for a few hours if you have time. And meanwhile, we're going to prepare the pan. Apply a good amount of butter all over the surface. And dust flour on top. I recommend using all-purpose flour or bread flour. And dust like that to ensure the flour is touching the butter all around. And flip, dust, and remove excess flour. And it's very important to chill this in the fridge. By chilling the pan, the coated butter gets hardened and sets nicely, which creates more even, beautiful caramelization all over the surface of madeleines. By chilling this batter, the glutens in flour get rested more or get weakened. And that allows the cake to rise more in the oven. It is so important to make the cute belly of madeleine. It gets much smaller when you do not chill the batter and bake it right away. And pipe right after the pan is taken out from the fridge. Pipe up to about 85% of the capacity. The bump gets smaller when it's not filled enough, and the cake spreads too much when you fill a lot more than that. And immediately bake. To check if it's done, touch the top. The top shouldn't be wet, and it should bounce back very gently. The cake is very soft when it's hot, so touch gently. It's best to eat when it's just made. While it's still warm, it's nice and crispy outside, and so fluffy inside. And the smell of madeleine, beautiful smell starts coming out from the oven as you bake them. Ray and Chocola always notice that, and they start gathering around the kitchen. And I think your family will too, so they're gonna be ready. It's moist! And as it sits after 1 or 2 days, the texture gets slightly moister and heavier. And I actually like it too. You can also wrap nicely and gift it to someone special. I also baked lemon madeleines. Check out the tutorial if you're interested. The link is below. And today I baked another batch to make more. You can of course make double batch, triple batch, or more at once as you like. And with this one, the pan would sit at room temperature for much longer time. And you can see that the caramelization is not completely even here and there. So again, try piping quick and put it in the oven right away to create the even, beautiful caramelization. Great thing about madeleine is that you can make the batter ahead and use it later. So for example, you can make the batter night before if you're busy in the morning. Bake it really quickly and serve the warm madeleines right away. And madeleines could get dried quickly, especially because they're so small. So wrap them and store when you're not eating them right away. Store at room temperature or in the fridge, whichever you like. If you have any questions, please let me know and I'll try to answer as many as possible. And check out my blog as well and get the printable recipe. So for today, thank you so much for watching. Enjoy pastry living and I'll see you in my next video. Bye-bye.