Madeleine De Commercy

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• 13 ounces flour, divided
• 6 3/4 ounces butter, divided
• 8 ounces powdered sugar
• 4 eggs
• 2 ounces whole milk
• 1/2 ounce baking powder
• zest from 1 lemon

Recipe

• 1 melt 1 oz of butter in a small saucepan over medium heat. coat the madeleine pan molds with a thin layer of butter. place in the refrigerator for a few minutes to allow the butter to set. repeat with another layer of butter and then coat the molds with 1 oz of flour. set aside.
• 2 melt the rest of the butter in a small saucepan over medium heat. stir continuously until butter begins to brown slightly. set aside.
• 3 sift the rest of the flour and the baking powder on to a sheet of parchment paper. sift once more and set aside.
• 4 in a mixing bowl, combine the sugar and the lemon zest. add the eggs and stir well. using a whisk, beat the sugar and egg mixture until mixture is pale in color and the whisk, when lifted from the bowl, creates ribbons of liquid.
• 5 pour in the milk and stir to combine. add the flour and carefully fold it in using a rubber spatula.
• 6 add 2 tablespoons of the batter mixture to the melted butter in the saucepan and stir until mixture is well combined. fold this mixture back into the batter.
• 7 cover the mixing bowl with plastic wrap and place in refrigerator for a minimum of 1 hour.
• 8 when ready to cook, at 20 minutes prior to making the madeleines, preheat the oven to 465 degrees f.
• 9 transfer the batter to a pastry bag with a large plain tip. fill the molds in a teardrop shape half full. transfer the molds to the oven and bake for 6 minutes.
• 10 lower the oven temperature to 390 degrees f and finish baking for 3-4 minutes. at this point, they should be golden brown and puffy/bulging in the center.
• 11 remove from oven and unmold them onto a wire rack. serve warm or cool completely for storage.