These authentic French madeleines with a lovely little bump on top take me back to sweet memories of my childhood. I also love their subtle orange blossom water flavor.
Of course, there are plenty of different recipes of these little madeleines! Some with chocolate, lemon, honey, etc. Hop over to my blogger friend Mo from the blog Have Mo’s Cake and Eat It Too, you’ll find many lovely madeleine recipes. My friend Mo comes from Commercy, where the madeleine cake has been invented, so let me tell you she’s an expert!
As I said earlier, I was looking myself for a specific recipe with orange blossom water. On the other hand, I wanted them to have this lovely bump which is characteristic to the madeleines but very difficult to obtain. After reading many recipes, I found on Clea Cuisine that this lovely little bump was actually created by a thermal shock. You’ve got to allow the dough to cool for a few hours in the fridge and then take it out at the very last minute when the oven is already preheated. It’s magical! You obtain a lovely little bump and your madeleine is both moist and mouthwatering.
I usually appreciate madeleines with a hot cup of tea while reading a book. To me it sounds like the perfect lazy afternoon! Now that you all know the secret of these adorable little madeleines, it’s your turn to bake them!
- 2 large eggs
- 2 Tablespoons (30g) sugar
- 1 pinch of cinnamon
- 1 pinch of salt
- 3 ½ Tablespoons (50 ml) honey
- 3 ½ oz semi-salted butter
- 1 cup (120g) flour
- 1 teaspoon baking powder
- 1 ½ Tablespoon orange blossom water
- Beat the eggs and sugar until pale and fluffy. Add cinnamon and salt.
- Melt the honey with the butter in a small saucepan.
- Pour half of this mixture to the egg mixture, then add flour and baking powder.
- Pour the remaining honey-butter mixture to the batter and add orange blossom water.
- Let cool in the refrigerator for 2 hours minimum.
- Preheat the oven to 450°F (240°C).
- Grease a madeleine mold and fill the cavities with ½ spoon of batter (they swell during baking).
- Bake for 6-8 minutes or until the small characteristic hump shapes. Then reduce the temperature to 350°F (180°C) and bake for 3-5 more minutes, until cooked through.