Recipe: Daniel Boulud’s Madeleines
After having spent a weekend in Paris, I decided I needed to bake something sweet and classic. I decided to order non-stick Madeleine pans off of Amazon and bake delicious Madeleines, a classic French treat. I used Daniel Boulud’s recipe featured below.
1 teaspoon baking powder
½ teaspoon kosher salt
¾ cup all-purpose flour, plus more for dusting
2 large eggs
⅓ cup granulated sugar
1 tablespoon light brown sugar
1 tablespoon honey
2 teaspoons finely grated lemon or orange zest
6 tablespoons (¾ stick) unsalted butter, melted, warm
Nonstick vegetable oil spray
Whisk baking powder, salt, and flour in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.