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  3. Madeleines

Madeleines

A French classic treat; crispy on the outside and spongy and soft on the inside, delicious served with tea or coffee. As a simple variation you could add zested citrus or other extracts. For best results...
Ȑ
Difficulty
Low
ȑ
Time
18 min
&
Author
lorem ipsum

Ingredients

Servings: 6
Makes: 1

100 g butter, cubed, softened


100 g caster sugar
2  eggs
1  honey
1 tsp. vanilla extract


100 g plain flour
0.5 tsp. baking powder
  salt, to taste


  icing sugar, as needed, optional

Instructions

STEP 1/6

Grease the madeleine tin and put in the freezer for an hour for best results

Lift the Chef Patissier XL head and fit the heat shield

STEP 2/6

Attach the EasyWarm bowl to the machine

Add Ingredients 1 (butter) into the EasyWarm bowl, fit the splash guard

Cook at heat setting 9, on speed off for 5 minutes until the butter has melted

Remove the EasyWarm mixer bowl and set aside

STEP 3/6

Attach the Mixer bowl to the machine, fit the Whisk tool

Add the first four items of Ingredients 2 (sugar, eggs, honey, vanilla) to the bowl

Mix on speed Max for 2 minutes

Remove the Whisk tool, fit the Creaming beater

Add the Ingredients 3 (flour, baking powder, salt) to the bowl

Mix on speed 1 for 20 seconds

Scrape the sides of the bowl with a spatula

Mix on speed 1 for 10 seconds until combined

STEP 4/6

Transfer the content of the EasyWarm bowl (melted butter) into the Mixer bowl

Mix on speed 1 for 20 seconds until combined

Transfer the mixture into a piping bag

Leave to rest for 30 minutes

STEP 5/6

Pre-heat the oven to 190°C

Pipe the mixture into the madeleine tin

Fill each one with approximately a tablespoon of mixture

Tap on a worksurface to release the bubbles

Bake at 190°C for about 8 minutes

Allow to cool in the tin for 2 minutes

Loosen them up with a fork or a palette knife before tipping the whole tray out onto a cooling rack

Let cool

STEP 6/6

Dust with icing sugar

  1. Back to homepage
  2. Recipes
  3. Madeleines

Madeleines

A French classic treat; crispy on the outside and spongy and soft on the inside, delicious served with tea or coffee. As a simple variation you could add zested citrus or other extracts. For best results...
Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
18 min
&
Author
Show me the recipe
lorem ipsum
Servings:6
Makes:1

Ingredients


100 g butter, cubed, softened


100 g caster sugar
2  eggs
1  honey
1 tsp. vanilla extract


100 g plain flour
0.5 tsp. baking powder
  salt, to taste


  icing sugar, as needed, optional

Instructions

STEP 1/6

Grease the madeleine tin and put in the freezer for an hour for best results

Lift the Chef Patissier XL head and fit the heat shield

STEP 2/6

Attach the EasyWarm bowl to the machine

Add Ingredients 1 (butter) into the EasyWarm bowl, fit the splash guard

Cook at heat setting 9, on speed off for 5 minutes until the butter has melted

Remove the EasyWarm mixer bowl and set aside

STEP 3/6

Attach the Mixer bowl to the machine, fit the Whisk tool

Add the first four items of Ingredients 2 (sugar, eggs, honey, vanilla) to the bowl

Mix on speed Max for 2 minutes

Remove the Whisk tool, fit the Creaming beater

Add the Ingredients 3 (flour, baking powder, salt) to the bowl

Mix on speed 1 for 20 seconds

Scrape the sides of the bowl with a spatula

Mix on speed 1 for 10 seconds until combined

STEP 4/6

Transfer the content of the EasyWarm bowl (melted butter) into the Mixer bowl

Mix on speed 1 for 20 seconds until combined

Transfer the mixture into a piping bag

Leave to rest for 30 minutes

STEP 5/6

Pre-heat the oven to 190°C

Pipe the mixture into the madeleine tin

Fill each one with approximately a tablespoon of mixture

Tap on a worksurface to release the bubbles

Bake at 190°C for about 8 minutes

Allow to cool in the tin for 2 minutes

Loosen them up with a fork or a palette knife before tipping the whole tray out onto a cooling rack

Let cool

STEP 6/6

Dust with icing sugar

Notes

Discover more recipes on www.kenwoodworld.com/en-gb/recipes