Proust's Madeleines Recipe INRATABLE!
Proust's Madeleines Recipe INRATABLE!
Madeleine de Proust! Who hasn't yet tasted his famous Proust madeleines, so soft, light and melting... These madeleines with a bump take us back to the past and rediscover the flavors of unforgettable childhoods!
1 - Start by taking out the butter in advance to let it soften and preheat the oven to 210°C.
2 - Blanch the eggs and egg yolks with the sugar, once the mixture thickens and doubles in volume, pour in the softened butter, oil, lemon zest and acacia honey for even softer madeleines. Mix as you go.
3 - Add the baking powder and pour in the flour little by little without ceasing to mix with a spatula or a whisk.
4 - Butter an iron mould, brush it generously with 15g of softened butter, pour the dough up to 2 cm from the edge.
5 - Bake until the madeleine spreads completely in its mold and begins to form a kind of depression for 3 to 5 minutes, then lower the temperature of your oven to 180° until the famous appearance of the bump 3 to 5 minutes (Cooking is finished when the madeleines are golden) Cooking lasts 10 min more or less.
6 - I find that the madeleines are best the day after baking, but they may dry out afterwards anyway, everything is best kept in an airtight iron box (Do not use plastic, which softens the pastries!).
7 - Put a few sugar cubes in the box with the madeleines to absorb the moisture from the pastries (grandmother's tip). So you keep them for 4 to 5 days.
