Eric Kayser’s secret for making beautiful madeleines

Éric Kayser shares the secret of his guilty pleasure, the madeleine.
Beautifully domed, its soft and tender heart will melt you with delight.

The Recipe:
Melt your butter in the microwave. Make sure it isn’t fully melted but has a creamy texture.

Scrape the seeds from your vanilla bean after cutting it in half.

Mix the vanilla with your eggs using a whisk.

Then, add the granulated sugar and whisk again.

Sift the baking powder and flour, and combine them with the egg mixture using a whisk until you achieve a perfectly smooth batter.

Next, incorporate the creamy butter and mix until fully blended.

At this point, you can add an ingredient of your choice (chocolate, jam, etc.) to personalize your madeleines.

You can refrigerate your madeleine batter overnight now or after filling the mold.

Fill your piping bag with the madeleine batter.

Fill the cavities of your madeleine mold up to two-thirds full. Tap the mold lightly on your work surface to even out the batter.

If you didn’t chill the batter beforehand, you can place the filled mold in the refrigerator overnight. This is the secret to achieving beautifully domed tops and a light, airy texture inside your madeleines.

Bake for 17 minutes at 160°C.

Enjoy this little guilty pleasure without regret.

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