The little French butter cake with a classy, literary reputation of being French author Marcel Proust’s favourite muse; Madeleines. Brown and crispy on the outside and soft on the inside; not bigger than a walnut, Madeleines has been winning the hearts of French tea dunkers for long. Follow the simple recipe for making classic French Madeleines that taste just like the ones in a Parisian boulangerie (bakery).
Cuisine Preparation Time Makes Type
French 1 hour & 30 Minutes 20 Madeleines Non-Veg
1 cup all-purpose flour
100 G Azafran’s Grass fed Gir cows organic A2 ghee (or clarified butter)
150 G Granulated sugar
100 G Confectioner’s (powdered) sugar for sprinkling on top
2tsp Vanilla extract
1½ tsp Lemon zest; grated
1 tsp Baking powder
¼ tsp Salt
First thing required would be a Madeleine mold. Done? Now, let’s discuss brown butter. First step to the recipe and an important one.
If using clarified butter, to make brown butter – melt the butter as normal and continue cooking over medium heat until the butter turns golden brown. Now transfer it into another bowl and let it cool a bit.
In a bowl; beat the eggs while adding the sugar.
Whisk the flour, baking powder and salt together in a big bowl. Gently fold in the egg mixture.
Stir in the ghee/butter into the mixture. Gently mix the batter till it becomes thick, silky and shiny. Cover the batter and refrigerate for 30 minutes.
Grease the madeleine pan with ghee/butter to avoid sticking. Fill it with the batter. Bake for 10 to 12 minutes. Once done, invert the pan into a wire rack to cool.
Dust it with confectioner’s sugar before serving.