Photograph of the finished Madeleine

France · Bánh madeleine vỏ sò

Madeleine

30 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 160 g
  • Photograph of Unsalted butter Unsalted butter 160 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Sugar Sugar 140 g
  • Photograph of Baking powder Baking powder 8 g
  • Photograph of Lime Lime 1
  • Photograph of Honey Honey 20 g

Method

  1. 1 Melt the unsalted butter over low heat until it turns a golden brown and smells like chestnuts, then let it cool.
  2. 2 Beat the eggs with sugar and honey until light and fluffy, about 5 minutes.
  3. 3 Sift the flour with the baking powder, fold gently, then add the grated lemon zest and browned butter.
  4. 4 Cover tightly and refrigerate for at least 1 hour to allow the dough to rise when baked.
  5. 5 Scoop the batter into the greased shell-shaped molds, filling them only 3/4 full.
  6. 6 Bake at 220°C for 4 minutes, then lower the temperature to 180°C and bake for another 6 minutes, or until the edges of the cake are golden brown.

With an appliance

  • Air fryer 24 min

    Replace step 6: spray oil on the clamshell mold, run the hot air oven at 230 degrees for 3 minutes, then lower to 195 degrees for another 4 minutes and rotate the tray when changing the temperature; reduce by 3 minutes, only making a few cakes per batch.

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