RECIPES

Mini Madeleines

These delightful mini madeleines are a joy to make and even more of a joy to eat.

These delightful mini madeleines are a joy to make and even more of a joy to eat.  (Thomas Schauer)

  • Prep Time

    15min

  • Cook Time

    15min

  • Total Time

    30min

  • Servings

    100

"I love making this recipe because it takes only 5 minutes to bake (faster than boiling water), and even faster to eat," says Dominique Ansel of Dominique Ansel Bakery in New York City.

Ingredients

  • 8 tablespoons Unsalted butter (84% butterfat)
  • 1 tablespoon Dark brown sugar
  • 2 teaspoons Honey
  • ½ cup Granulated sugar
  • ½ teaspoon Kosher salt
  • 1 cup All-purpose flour, sifted
  • ½ teaspoon Baking powder
  • 3 each Whole eggs (large), at room temperature
  • ½ lemon of Grated lemon zest
  • ½ orange of Grated orange zest
  • Nonstick cooking spray
  • Confectioners’ sugar ( for serving)

Preparation

One day before, make the batter: Step 1

  • Melt the butter, brown sugar, and honey in a medium pot over low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very low heat, or reheat if necessary.

Step 2

  • Combine the granulated sugar, salt, flour, and baking powder in a large bowl and mix well with a whisk. Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

Step 3

  • Combine the granulated sugar, salt, flour, and baking powder in a large bowl and mix well with a whisk. Form a well in the center of the dry ingredients and add the eggs one by one, whisking to incorporate each before adding the next.

The day of, pipe, bake and serve: Step 1

  • Place a rack in the center of the oven and preheat the oven to 375°F for conventional or 350ºF for convection.

Step 2

  • Using a rubber spatula, place 2 large scoops of batter in a piping bag so that it is one-third full. Push the batter down toward the tip of the bag.

Step 3

  • Cut an opening about ½ inch straight across the tip of the bag.

Step 4

  • Hold the nonstick cooking spray about 4 inches away from a nonstick mini madeleine pan and spray evenly in all the cavities.

Step 5

  • Holding the piping bag at a 90-degree angle about ½ inch above the pan, pipe the madeleine batter into the cavities so that it fills each about three-quarters of the way to the top.

Step 6

  • Bake the madeleines for 2 to 2½ minutes on the center rack. When you see the batter puff up in the center, rotate the pan 180 degrees. Bake for 2 to 2½ minutes more, until the sides of the madeleines are golden blond and the center has set.

Step 7

  • Unmold immediately. Bang the corner or sides of the madeleine pan against your work surface so that the fresh madeleines drop out.