French Patisserie 1: Lime Madeleine 法国石灰水果马德莱娜...cold batter method

A Salute to Notre Dame Musical......Sunday morning is a perfect time to bake madeleines while the rest of family still in slumberland, hopefully the aroma would kick them off the beds. When the oven door was opened ( a 20 years old Belling) , the sight of these humps just brought me back to the musical play I enjoyed some years back. The long overnight wait for the batter to be well chilled in fridge is such an agony, (or least 4 hours). Nevertheless, it was a fruitful wait.

Chill batter at least 4 hours or more 

Honestly, there is no other easier way  to get this big hump.I cheated many times - skipped the chilling stage  in the past, the result was a puffy top!  Take my word and you won't be disappointed. You can't retired from baking without getting it right. In my recipe , I have reduced the amount of sugar from 120g to 80 g  and butter 100g to 60g.

Jumbo shell shape

With this sweet success, I'll on the way to purchase another pan, perphas d 24 mini ones, more to share around. This recipe yields 6 fat ones only. I can easily eat them all alone in a day.

Here are a couple of pointers: Flour the baking tins after greasing for easier removal. Pipe cold batter into tins. Remove madeleines from tins once out of oven, Using disposal piping bag is the best way to fill these shell tins without creating a mess.

Recipe: 
*90g plain flour
*1 tsp baking powder
*a pinch of salt
*2 large eggs - 65 g type
*80g sugar
*60g melted butter

*1/2 tsp vanilla extract

*1/2  lemon or lime zest

Step by Step: