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Madeleines Lavender recipe

I have worked on a recipe to add the delicate flavour of lavender inside my Madeleines.
After a bite it is like the sun comes through the rain.

Madeleines Lavender Terre Bleu

Madeleine Lavender recipe

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INGREDIENTS:
18 MADELEINES

  • 100g butter, melted and cooled slightly
  • 80g sugar
  • 50g (3 tablespoons) honey
  • 3 eggs
  • 50g milk (3 tablespoons)
  • 130g all-purpose flour
  • 5g (1 teaspoon) baking powder
  • 2 teaspoons dry lavender buds

INSTRUCTIONS:
In order to give the specific shape to the madeleines, use a shell mold. *

  • 1. Melt the butter, let cool down.
  • 2. Warm the milk with lavender culinary bugs. Cover and let infuse 10 minutes.
  • 3. Whisk together : eggs + sugar + honey
  • 4. Fold flour and baking powder gently into the mixture, and stir.
  • 5. Strain the lavender, pour the milk into the mixture (add few lavender buds*)
  • 6. Pour the butter, and stir gently.
  • 7. Let rest the mass at least 2 hours or a night.
  • 8. 2 hours later or the next day | Preheat the oven to 400°F (200°C )
  • 9. Brush the tinned steel madeleines sheet pan with soft butter, dust with flour, tapping out the excess. You can use a silicone one.
  • 10. Transfer the mix in a ziploc bag if you don’t have a piping bag (pastry bag). And squirt batter into the cavities of the madeleine mold, filling them 2/3 full.
  • 11. Bake 3-4 minutes at  400°F (200°C ) until the outside of the madeleine becomes firm and in the middle you will see a little hole still soft.
  • 12. Continue the baking 350°F(180°C )- 5-6 minutes. The bump should appear after few minutes.

Madeleines are done when there is coloration on the outside edges are browned slightly, and spring back when pressed slightly.

Find below the recipe and watch the video

AUTHOR’S NOTE: *

The reasons why I prefer Tinned Steel Madeleines Sheet Pan:

  • It provides  thermal conductivity
  • It gives a wonderful texture : caramelized on the outside, soft in the inside

You just need to coat with soft butter and thin lay of flour tapping out the excess, and the madeleines will not stick.

Audrey Loze
info@lozette.com
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