Photograph of the finished Madeleines de Commercy

France · Bánh madeleine vỏ chanh Commercy

Madeleines de Commercy

45 min Hands-on time + 12 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.1 lb
  • Photograph of Chicken eggs Chicken eggs 12
  • Photograph of Sugar Sugar 15.5 oz
  • Photograph of Unsalted butter Unsalted butter 15.5 oz
  • Photograph of Lime Lime 4
  • Photograph of Baking powder Baking powder 0.7 oz
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Melt the butter until it turns a light chestnut color, then let it cool slightly.
  2. 2 Beat the eggs with sugar and honey for 8 minutes, then mix in the flour with baking powder and lemon zest.
  3. 3 Add the brown butter at the end, then refrigerate the mixture for 12 hours.
  4. 4 Refrigerating for 12 hours is necessary for the cake to rise; freshly baked dough will only rise flat.
  5. 5 Pour the cold batter into the shell-shaped molds, filling them only three-quarters full.
  6. 6 Bake at 220 degrees for 5 minutes, then lower the temperature to 180 degrees for another 7 minutes; this thermal shock is what raises the center of the cake.

With an appliance

  • Air fryer 40 min

    Replace step 6: spray oil into the madeleine mold, bake at 235 degrees for 3 minutes, then at 195 degrees for another 5 minutes in a steam oven, rotating the tray as it cools down; the buns rise quickly and long molds require batches.

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