Mini Madeleines

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

"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.

Cook Time:15 min

Prep Time:15 min

Total Time:30 min

Servings: 100

Ingredients:

8 tablespoons Unsalted butter (84% butterfat)

1 tablespoon Dark brown sugar

2 teaspoons Honey

? cup Granulated sugar

? teaspoon Kosher salt

1 cup All-purpose flour, sifted

? teaspoon Baking powder

3 each Whole eggs (large), at room temperature

? lemon of Grated lemon zest

? orange of Grated orange zest

Nonstick cooking spray

Confectioners’ sugar ( for serving)

Preparation:

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.

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.

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.

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

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.

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

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

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.

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.

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