Madeleine batter needs to be stored in the fridge, to relax the gluten in the batter after beating or folding the batter, gluten can be formed. It also helps the flour completely dissolved into the egg mixture
After trial and error, the technique to create the boat shape relates to the oven temperature.
High temperature cooks quickly the edge of the madeleine, while the middle part is still uncook. Then the middle part starts rising and puffs upward because the edge shape is "fixed".
Ingredients (about 30 madeleines)
120g melted butter
3 eggs
120g sugar
20g honey (running)
a pinch of salt
150g flour
5g baking powder
1tsp vanilla extract or zest of 1/2 lemon
Preparation:
1. Use bain-marie method, by using electric hand mixer, whisk the eggs with sugar, honey and salt; whisk until the volume is doubled
2. Add in flour and baking powder, use a spetula to fold quickly and gently until flour is well blended into the egg mixture
3. Add in melted butter and vanilla extract or zest of lemon. Again fold the mixture quickly and gently
4. Leave the mixture in the fridge at least for 2 hours or overnight ideally i.e. 6-8 hours (maximum 12h)
When it's time to bake...
5. Preheat the oven to 230°c
Use a table spoon, fill the mixture to the madeleine mold, without spreading out the mixture
6. Place the mold into the oven and reduce the temperature to 200°c. (My oven is 225°c)
After around 4 mins, the middle of each madeleine forms a hollow - reduce the temperature to about 180°c (Mine is 200°c) for another 4mins
Then the middle of the madeleine starts rising and creating its distinct feature - like a boat
*Note 1: Especially after baking for more than 1 round - Your baking time might be shortened silghtly, because your oven becomes hot enough.
*Note 2: Within the last 4 mins, if the edge starts turning brown, reduce the temperature (Mine is 180°c)
7. When the middle of the madeleine puffs up and the shape is formed, take them out and immediately remove them from the mold to the cooling rack
Enjoy!
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