Back when I was studying in London, there were brief periods of time when all I had for breakfast was a madeleine with coffee. It became part of a daily routine: wake up, make coffee, have madeleine (Bonne Maman brand), check Tumblr, Facebook, Instagram and Twitter, watch an episode of Bob’s Burger or Archer, maybe have a second madeleine, and, finally, get dressed and leave room to join the rest of humanity (sometimes). Student living wasn’t the most glamorous, but the weeks when I did have madeleines on hand, even though they were store bought, just felt a little bit special.
My breakfasts have been more hearty lately. But… I do make madeleines at home now! My lovely Mom gifted me a set of madeleine pans for my birthday back in October, and I’ve made about 12 dozen madeleines since then. I think it’s about time I share them with you!
So, today, I’m sharing Bouchon Bakery’s traditional madeleines. The only tweak I made was to substitute lemon oil with orange blossom water.
From experience, I find that my madeleines rise much better when the batter has had a long time to chill in the fridge. Freezing the madeleine pans also helps. I’m not exactly sure of the science behind this, but it does have something to do with the interaction of the cold batter and heat from the oven.
Bouchon Bakery's Traditional Madeleines
From Sebastien Rouxel’s and Thomas Keller’s Bouchon Bakery book.
All-purpose flour – 68 grams | 1/4 cup + 3 1/2 tablespoons
Baking powder – 2.2 grams | 1/2 teaspoon
Salt – 0.6 gram | 1/4 teaspoon
Eggs – 83 grams | 1/4 cup + 1 tablespoon (about 2-3 large eggs, room temperature, beaten)
Granulated sugar – 55 grams | 1/4 cup + 1 1/4 teaspoons
Unsalted butter, room temperature – 66 grams | 2/3 ounces
Dark brown sugar – 9 grams | 2 teaspoons
Honey – 9 grams | 1/4 teaspoons
1 to 2 drops lemon oil OR 1 teaspoon of Orange Blossom water
Whisk flour, baking powder and salt in a medium bowl. Set aside.
Combine eggs and granulated sugar in the bowl of a stand mixer fitted with a whisk attachment. Mix on medium-high speed for about 1 minute. Gently warm the bowl to dissolve the sugar. (I do this by setting up a bain marie, placing the stand mixer bowl on top of a pot of gently boiling water.) Once the sugar has dissolved, bring the bowl back to the stand and mix on high speed for about 4 minutes, until the batter doubles in volume.
Meanwhile, melt the butter, brown sugar and honey in a small saucepan over medium heat, bout 1 minute. Remove from the heat and set aside.
Remove the bowl from the mixer stand and fold in half of the dry ingredients with a rubber spatula. Fold in remaining dry ingredients until just combined. Pour the warm butter mixture over the batter. Add the lemon oil and/or orange blossom water, and fold until the mixture becomes a smooth batter. Place batter in a covered container and refrigerate for 3 hours or overnight.
While the batter is in the fridge, prepare madeleine pan. Brush the pan with butter and refrigerate or freeze to harden the butter. When ready to bake, remove the pan from the fridge and dust with flour.
Preheat the oven to 350 F.
Spoon the batter into the molds (1 tablespoon each). Tap the bottom of the pan against table to smooth the top of the batter.
Bake for 7 to 8 minutes in convection oven, 8 to 9 minutes in standard oven, until the tops are lightly browned and a skewer inserted in the centre comes out clean. Immediate unmound the madeleine and cool on a cooling rack.