Classic French Madeleine Recipe from Duchess Bake Shop in Edmonton
What does one do about a sweet craving?
Giselle Courteau found a way to satisfy it. Courteau discovered baking early on and has spent a lifetime perfecting her recipes. This sweet affair has led Courteau to co-ownership of the Duchess Bake Shop, Duchess Atelier, and Cafe Linnea, all in Edmonton, Canada. She is also the author of two cookbooks, Duchess Bake Shop and Duchess at Home. If you can’t visit Edmonton’s Duchess Bake Shop in person, you can enjoy her recipe for classic French Madeleines here.
Duchess Bake Shop
10720 124 Street NW
Edmonton, Alberta T6M 0H1
You’ll always remember the first time you eat a buttery madeleine warm out of the oven. The batter is quick and easy to prepare, bakes up in no time flat, and freezes really well. It’s also ideal for introducing all kinds of flavours—we’ve included a few suggested additions at the end of the recipe to get you started.
Classic French Madeleines
- You will need a 16 or 24-cavity madeleine pan. These distinctive moulds with shell-shaped cavities are becoming easier to find in specialty kitchen stores and online.
- 1 cup All-Purpose Flour
- ½ tsp Baking Powder
- 4 Large Eggs at room temperature
- 3/4 cup Sugar
- 2/3 cup Unsalted Butter Melted and Cooled 1
- 2 tsp Vanilla extract or paste
- 1/2 cup Sugar
- 1/2 cup Water
Suggested Flavour Additions (Any of the following may be added at step 2)
- 1/2 cup Fresh lemon juice or lemon zest of 1 lemon
- 1/2 cup Icing Sugar
- 2 tsp Dried Culinary-Grade Lavender.
- Seeds from 1 vanilla bean
- 1 tsp Rosewater
- Mix the flour and baking powder in a small bowl and set.
- Whisk the eggs and the 150g measure of sugar in a bowl until well mixed. Add the butter, vanilla, and any flavour additions and whisk until well combined.
- Make a well in the centre of the dry ingredients, and whisk in the wet. Mix until well combined.
- Cover with plastic wrap and refrigerate for at least 3 hours.
- While the batter is resting, make simple syrup by placing the 100g measure of sugar and water in a small saucepan. Bring to a boil to dissolve the Remove from heat and set aside to cool.
- Fill each madeleine cavity to about three-quarters full (using a small Ice cream scooper or spoon). Bake for about 10 to 12 minutes, until they are golden around the edges. You’ll see a bump rise up in the middle of each madeleine—a sign of success!
- Once baked, immediately unmould the madeleines by gently tapping the pan. Dip each one in the simple syrup to coat well. Madeleines are best served warm, but may also be served at room temperature.
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