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INGREDIENTS |
PRO RECIPE |
HOME RECIPE |
| EGGS | 8 | 4 |
| SUGAR | 12 ounces | 3/4 cup |
| SALT | 1/2 tsp. | 1/4 tsp. |
| MILK | 4 ounces | 1/4 cup |
| VANILLA EXTRACT | 2 tsp. | 1 tsp. |
| CAKE FLOUR | 18 ounces | 2 1/2 cups |
| BAKING POWDER | 1 TBSP. | 1 1/2 tsp. |
| BUTTER - melted and warm | 9 ounces | 1 stick + 1 TBSP. |
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METHOD: 1) Using a KitchenAid Mixer with a whisk attachment, combine the eggs, sugar, salt, milk and vanilla extract. Whip on medium high speed for 3 minutes, until the batter is pale yellow and slightly thickened. 2) In a separate bowl, combine the cake flour and baking powder and sift together 3 times. 3) Gently and in stages, fold the cake flour into the egg foam. see picture 3 4) While carefully folding, slowly add the melted and warm butter. 5) Allow the batter to rest in the refrigerator for 1 hour. 6) Load a pastry bag with the Madeleine batter. Using a non-stick Madeleine Mold, pipe each shell 3/4's full with the batter. see picture 4 7) Bake at 450F degrees for 3 minutes, then reduce oven temperature to 375F degrees. Slightly prop open the oven door about 1", and continue to bake the Madeleines for an additional 6 minutes. see picture 5 8) Remove from oven and unmold them onto a wire rack to cool. Shell-side down. ** The perfect Madeleines should have a beautifully defined hump in the center. ** They are best eaten fresh from the oven, since their quality will diminish within 1 hour! |
