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
Recipe from Brasserie Blanc Restaurant.
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Madeleines de Commercy
- Total Time: 2 hours 30 minutes
- Yield: about 10 Madeleines 1x
Description
Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.
Ingredients
- 8 medium free range eggs
- 4 medium free range egg yolks
- 2 scant tsp vanilla syrup
- 275g (1 1/3 cups) caster sugar
- 250g (2 cups) plain flour
- a pinch of salt
- 4 tsp baking powder
- 300g (1 1/3 cups) unsalted butter, clarified
FOR THE HOT CHOCOLATE SAUCE & VANILLA STOCK SYRUP:
- 450ml (scant 2 cups) water
- 450g (2 1/4 cups) white sugar
- 110g (3 1/2 oz) trimoline sugar
- 320ml (1 1/3 cups) whipping cream
- 130ml (1/2 cup) sunflower oil
- 320g (11 oz) dark chocolate (70%)
Instructions
- Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.
- Sieve together the flour, salt & baking powder.
- Fold the flour mix into the whisked egg mixture.
- Add the melted butter and fold in until smooth.
- Chill the mixture for at least 2 hours before use.
- Refrigerate the Madeleine moulds.
- Preheat the oven to 210*C
- Brush the chilled moulds with butter and dust with flour.
- Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it.
- Bake for 3 minutes.
- Switch the oven off for three minutes.
- Reduce heat to 190*C and bake for a further 3 minutes.
- Remove from the oven and allow to cool.
METHOD FOR THE VANILLA SYRUP:
- Combine the water and the sugars and boil for 1 minute.
- Allow to cool.
- Once cooled puree with 1 or 2 whole vanilla pods
METHOD FOR CHOCOLATE SAUCE:
- Combine 250ml vanilla syrup with the oil and cream, and boil.
- Add the chocolate and remove from the heat.
- Mix together thoroughly.
- This sauce must be served hot.
- Prep Time: 2 hours 15 minutes
- Cook Time: 9 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 madeleine
- Calories: 200
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Frequently Asked Questions
Why does the batter need to chill for at least 2 hours before baking?
The 2-hour refrigeration of the batter (step 5) and the madeleine moulds (step 6) is essential for achieving the signature hump on each madeleine. Cold batter hitting hot, chilled-then-buttered metal creates a rapid initial rise that forms the characteristic dome.
What is trimoline sugar and can I substitute it?
Trimoline is an inverted sugar syrup (110g is called for in the chocolate sauce and vanilla syrup) that resists crystallization and keeps baked goods moist. If unavailable, liquid glucose or honey can work as substitutes in the sauce component, though the texture may vary slightly.
Why does the recipe switch the oven off for 3 minutes mid-bake and then reduce the heat?
The baking process in this Brasserie Blanc recipe is: 3 minutes at 210°C, then oven off for 3 minutes, then 3 more minutes at 190°C. This stepped approach controls the rate of rise and prevents the shells from cracking or overbrowning, yielding the delicate, evenly baked madeleine the restaurant is known for.
Does the chocolate sauce need to be served hot?
Yes — the instructions explicitly state “This sauce must be served hot.” The sauce is made with 320g of 70% dark chocolate combined with the vanilla syrup, cream, and sunflower oil, and it will seize and thicken as it cools.
There’s no way that such large quantities make only 10 madeleines. Could you please correct the recipe? Thanks in advance.