First acquainted with Madeleines through Proust’s ‘In Search of Lost Time’, I was captivated by his description of the moment the Madeleine melted in his mouth, bringing a sense of comfort and pleasure throughout his body. As my understanding of baking deepened, I realized that the fleeting taste of desserts is not exclusive to soufflés. The Madeleine’s optimal tasting period is as ephemeral as a flash in the pan.
Unlike soufflés, which can be found in some dessert shops in big cities and are known for their high-profile fame, Madeleines, with their crispy exterior and soft interior, seem like a luxury to enjoy freshly baked. Freshly baked Madeleines have a crispy shell and a soft interior, but if left for too long, they become hard and lose their appeal. Therefore, making them at home seems like a perfect solution.Ingredients for Making 23 Madeleines with a Pastry Chef’s Madeleine Mold:
Low-gluten flour 120g Granulated sugar 30g Eggs 2 Unsalted butter 100g Milk 50ml Baking powder 2g Lemon juice 1 teaspoon Milk powder 2 tablespoons Zest of lemon to taste Instructions for Making Madeleines: Step 1: Prepare the ingredients. Step 2: Combine eggs, lemon juice, milk, lemon zest, and sugar evenly; no need for whipping. Step 3: Sift together low-gluten flour, baking powder, and milk powder. Step 4: Add the sifted flour mixture to the egg mixture. Step 5: Mix evenly to form a batter. Step 6: Melt the butter and, while hot, add the clarified butter to the batter. Step 7: Stir until a smooth and fine batter is achieved. Step 8: Transfer the batter into a piping bag and refrigerate for at least 2 hours. Step 9: Lightly oil the mold with a brush, dust with flour, and freeze briefly. Step 10: Pipe the batter into the mold, filling 8-9 parts full, and bake at around 185 degrees for about 10 minutes until the edges are colored. Step 11: Remove from the oven and present the finished product. Step 12: Display the final product. Step 13: Enjoy your Madeleines.