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Who said that the sweets of childhood were reserved for the little ones?
Do you remember this madeleine? Yes, the melting and delicious one, with its ultra-delicious chocolate shell, that grandma or mom used to make for afternoon tea... Today, we're heading to the kitchen of Chantal, our favorite culinary influencer, to relive those memories with her homemade madeleine recipe, revisited with a crunchy milk chocolate shell. Team dark chocolate or no chocolate? The recipe adapts to all tastes! And for a local touch, get the best madeleines from Limousin in Saint-Yrieix-la-Perche.
List of ingredients for approximately 30 madeleines
- 240 g butter Les Fayes
- 240g whole eggs (about 4-5 eggs)
- 240 g sugar
- 30 g of Fedon honey
- 250 g flour Lou Gabissou
- 7 g yeast
To your aprons!
01
Preparation of the dough
- Melt the butter, then set it aside.
- Sift the flour and baking powder together.
- In a mixing bowl, break the eggs, add the sugar and honey, then whisk until the mixture whitens.
- Add the powders (flour and yeast) by mixing gently with a spatula.
02
Continuation of the preparation of the dough
- Then pour in the cooled melted butter and mix until you obtain a smooth paste.
- Transfer the dough into a piping bag (without a nozzle), then refrigerate overnight.
03
Preparation of molds and filling
- Butter the madeleine molds using a brush, following the direction of the ridges and avoiding creating excess butter in the hollows.
- Sprinkle with flour, then turn the baking sheet over and tap it lightly on the work surface to remove the excess.
04
Filling
- Take the piping bag out of the refrigerator, cut off the end and fill the molds according to their size.
- Refrigerate the filled molds before baking to create a thermal shock when placing them in the oven.
05
Cook time
- Preheat the oven to 210°C (fan-assisted).
- Remove the very cold molds from the refrigerator and place in the oven immediately.
- Bake at 210°C for 10 to 12 minutes, keeping an eye on the formation of the bump and the color of the madeleines. Adjust the baking time according to your oven.
Chantal's tips
- You can flavor the dough with a vanilla pod, pepper, orange zest, etc.
- Replace melted butter with brown butter for a more intense flavor.
- If lumps appear, blend the batter with an immersion blender until smooth.
Garnish
Madeleines can be filled with:
- Homemade spread
- jam
- Salted butter caramel
Making chocolate shells
Ingredients:
- 150 g of milk, dark or white chocolate
Method 1: With a silicone mold
- Melt the chocolate.
- Place a square of chocolate in each indentation of the silicone mold.
- Melt in the microwave, then place a madeleine in each mold, pressing lightly.
Method 2: Without a silicone mold
- Dip the madeleines into the melted chocolate.
- Let the excess drain.
- Place them bump side down on a rack and let the chocolate harden in the open air.
Share your creations on social media!
It's your turn to show us your cooking talents by sharing your most creations on social media with the #destinationlimogesSo, who will make the most beautiful madeleines?
Blanche's Kitchen
Chantal Aubisse is a passionate pastry blogger from Haute-Vienne known for her Instagram account and her blog Blanche's Kitchen. She was crowned International Champion of the 2021 Amateur Macaron Competition and won the 1st Prize in the same competition in Bergerac in 2020Self-taught and creative, she enthusiastically shares her delicious recipes, generously inspired by the land.
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