Shell-shaped madeleines with a hump
True madeleines with their characteristic hump. The secret is chilling the batter and a thermal shock.
27minPrep 15minCooking 12min 4 servings🟡 MediumCOOK_EXPERTVegetarian
C
Indicative estimatePreparation
- 1
Melt the butter in the stainless-steel bowl.
Speed 1🌡 70°C⏱ 2 min - 2
Add the eggs, sugar, honey, salt and zest. Whisk.
Speed 6⏱ 1 min - 3
Add the flour and baking powder.
Speed 4⏱ 1 min - 4
Refrigerate the batter for at least 1 hour (ideally 4 hr or overnight).
⏱ 60 min💡 Chilling is ESSENTIAL for the hump.
- 5
Preheat the oven to 220°C. Butter a madeleine tin. Fill each mould two-thirds full. Bake for 4 min at 220°C, then lower to 180°C and bake for 6–8 min.
⏱ 12 min💡 The 220→180°C thermal shock creates the hump.
Frequently asked questions
Why do my madeleines not have a hump?▾
Three reasons: batter not cold enough (chilled for less than 1 hr), the oven not hot enough at the start, or too much batter in the moulds.
