Bistro du Pain’s Madeleines
Dip into French traditional baking with this classic treat.
Alan Le Louedec and Gaëlle Thollet of Bistro du Pain bakery in Erin offer us the classic Madeleine – light and fluffy, somewhere between a cookie and cake. This recipe yields 25 Madeleines.
Bistro du Pain’s Madeleines
Ingredients
- 5 eggs
- ½ cup sugar
- 1 ½ cups flour
- just under 3 tsp baking powder
- about 1 tsp lemon compound
- about 3 tbsp honey
- 1 cup butter, melted
- 3 tbsp inverted sugar (liquid sweetener)
Instructions
- In a large mixer, add eggs and sugar. Mix on low until fully combined. With a spatula scrape down the edges of the bowl and mix on low again.
- In another bowl, combine flour and baking powder.
- Slowly add the flour mixture to the wet ingredients. We recommend splitting it into at least three sections, allowing it to fully combine before mixing in the rest of the flour.
- Once it is completely mixed, add lemon compound.
- In a microwave-safe bowl, warm honey, then add melted butter and inverted sugar. Add these ingredients into the mixer and allow the dough to fully mix.
- Cover the bowl with plastic and allow the dough to rest in the fridge overnight.
- The next day, preheat the oven to 360F. Pour dough into a greased Madeleine pan.
- Bake for 12 to 15 minutes.
