Madeleines de Commercy

Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.
By Valentina Mariani

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Recipe from Brasserie Blanc Restaurant.

Madeleines de Commercy
 
Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.
Author:
Recipe Type: Dessert, Baking
Cuisine: French
Serves: about 10 Madeleines
Ingredients
  • 8 medium free range eggs
  • 4 medium free range egg yolks
  • 2 scant teaspoons vanilla syrup
  • 275g (9.7 ounces) caster sugar
  • 250g (8.8 ounces) plain flour
  • a pinch of salt
  • 4 teaspoons baking powder
  • 300g (10.6 ounces) unsalted butter, clarified
FOR THE HOT CHOCOLATE SAUCE & VANILLA STOCK SYRUP:
  • 450ml (15.2 fluid ounces) water
  • 450g (15.8 ounces) white sugar
  • 110g (3.5 ounces) trimoline sugar
  • 320ml (10.8 fluid ounces) whipping cream
  • 130ml (4.4 fluid ounces) sunflower oil
  • 320g (11.3 ounces) dark chocolate (70%)
Instructions
  1. Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.
  2. Sieve together the flour, salt & baking powder.
  3. Fold the flour mix into the whisked egg mixture.
  4. Add the melted butter and fold in until smooth.
  5. Chill the mixture for at least 2 hours before use.
  6. Refrigerate the Madeleine moulds.
  7. Preheat the oven to 210*C
  8. Brush the chilled moulds with butter and dust with flour.
  9. Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it.
  10. Bake for 3 minutes.
  11. Switch the oven off for three minutes.
  12. Reduce heat to 190*C and bake for a further 3 minutes.
  13. Remove from the oven and allow to cool.
METHOD FOR THE VANILLA SYRUP:
  1. Combine the water and the sugars and boil for 1 minute.
  2. Allow to cool.
  3. Once cooled puree with 1 or 2 whole vanilla pods
METHOD FOR CHOCOLATE SAUCE:
  1. Combine 250ml vanilla syrup with the oil and cream, and boil.
  2. Add the chocolate and remove from the heat.
  3. Mix together thoroughly.
  4. This sauce must be served hot.

 

Valentina Mariani

Gemini with ascendants in Lion (enough said?). Red hair, horse rider and lover, fortune-teller and a little bit witch, but also traveller and photographer! She loves black and white pictures, ancient and forgotten cinemas and the sea. She'd like to live in a forest, (but now she lives in London). As a Lion, she loves meat (both cooked and raw), sushi and salads. As a Gemini, she loves cooking without weighting the ingredients. Valentina's masterpiece in kitchen is her famous pear and chocolate tard! If she was an animal, she would be a horse. If she was a cat, she would be a chocolate souffle, filled with raspberry cream!

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1 Comment
  1. There’s no way that such large quantities make only 10 madeleines. Could you please correct the recipe? Thanks in advance.

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