My amazing sister has mastered Dominique Ansel'd Mini Madeleines and I helped her make a batch last time we both visited our parents. And by help, I mean watch and take pictures. You can find the recipe here but I highly recommend getting his cookbook. It's fantastic! It's the same cookbook we used when we made out attempt at his at-home Cronuts.
Get your ingredient together (and make sure you have a mini madeleine pan!) and prep your batter the day before you plan on making the madeleines.
The recipe calls for incorporating the eggs by making a well in the center of the flour.
This fun video is a great tool to reference how to do this. Start at time 2:29 and enjoy!
Add the butter, brown sugar and honey mixture and then add the orange and lemon zest.
Leave the batter in the refrigerator covered overnight. The next day you are ready to made delicious mini madeleines!
It will take several batches to use all of the batter. It took us 5 but they only take about 10 minutes each so it goes very fast. Just a warning - you may end up eating half to a full batch as you are baking because ether are amazing fresh out of the oven. Depending on the type of honey you use, the middle of the madeleines can puff up in the middle - this is normal so no worries.
Dip those suckers in chocolate if you'd like to turn it up a notch. The madeleines are actually super flavorful on their own but we wanted to add colorful sprinkles and chocolate was the best way to do that.
About the Author
Born and raised in the Netherlands, I now work as a designer in NYC. I love trying new things, candy and the color orange. In this blog, I will post about things I've learned and things I love. Veel plezier!