Madeleines

Madeleines are so simple to make and you can make them any flavour of your liking, traditionally lemon or vanilla.

To make them a little more interesting, you could fill them with Gianduja, find the recipe here, or dip them into cardamom and cinnamon sugar like I did but the options are endless.

The important thing to remember whilst making them is that in order to achieve that bump, there needs to be a shock in temperature when they bake so the batter needs to be very cold and the oven very hot. This is why you need to refrigerate you batter and if you spend too much time piping the batter in, just place the mould filled with batter

Ingredients:

• 200 g sugar

• 4 eggs

• 1 teaspoon of vanilla extract or/and lemon juice + zest

• 200 g self-raising flour

• 1 large teaspoon of baking powder

• 1/2 teaspoon of salt

• 200 g melted butter

• Filling/topping of choice

Recipe

1. Melt the butter and leave to cool.

2. Whisk the eggs with the sugar + salt + vanilla until pale in colour.

3. Add in the flour + baking powder and mix until nearly combined.

4. Add in the melted butter and mix until combined.

5. Place into 2 piping bags and reserve in the fridge for at least 4 hours.

6. Butter and flour your moulds and pre-heat the oven to 200°C.

7. Pipe the batter in the moulds and bake immediately for 12-16 minutes, until springy to the touch and golden.

8. Leave to cool on a wire rack and garnish with anything you like.

Before you leave, don't forget to:

• Check out the new Baking Glossary on the blog if you are unsure of any baking terms.

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• Tag me on Instagram if you recreate a recipe from the blog, @decadent_foodblog to get a shoutout.

Bye Xxx