Used to do red velvet, bamboo charcoal, and lemon versions.
And of course the most classic is the original Madeleine.
low gluten flour
How to make the Classic Original Madeleine Cake
Butter melts to liquid through water-
Add granulated sugar to the egg mixture and mix well.
Mix the low flour and baking powder and sift into the egg mixture –
Toss well, don’t overmix-
Add melted butter and stir well –
Blend to a smooth, flowing state.
Place in a laminating band and refrigerate for about an hour-.
(a) Moulds are buttered and powdered in advance.
Brush on as much oil as possible and sprinkle on the powder, not too much, you can pour it out if you accidentally spill too much ha.
Preheat oven 180 degrees-
Take the batter out of the fridge and rewarm it for a bit to make it easier to squeeze, then squeeze the batter into the moulds –
Eight or nine out of ten
175 degrees for about 15 minutes; edges will be lightly charred.
Along with the wonderful scent and a little butt pucker…
Cool and release the mould after it has cooled down….
If you don’t carefully apply oil and powder, you’ll cry when you take off the mold-.
2⃣️ Madeline’s moulds remember to try to oil and dust as much as possible, it’s sad if it does stick haha-!