Written by Rae
I couldn’t resist buying a mold for mini madeleines in France because they are so cute! I should have bought two molds, which would make it easier between batches. I guess it just goes to show you should have two of everything.
For the madeleines, I have tried two different recipes. I’m not sure how much the recipes differ from those of regular madeleines, but they are quite forward and simple – and do not require any changes in the oven temperature to create the famous hump in the middle of the madeleine.
The first recipe I tried was the Dominique Ansel one (the pictures above). His recipe is really tasty, but takes longer than the Bajard recipe because the batter has to rest in the fridge over night. It creates a more dense and sturdy madeleine. They come out sticky, sweet, slightly floral and citrus-y. His recipe is scented with both orange and lemon, and in addition to using white sugar, there is also a tablespoon of dark brown sugar in the madeleine. They keep very well and stay very moist. I’ve read that you’re supposed to eat madeleines the same day that you bake them, but these were good for a few days after.
The second recipe I tried was from Olivier Bajard’s book. We made several different types of madeleines all using the same base: chocolate, matcha, honey (which was just the base itself), and rose. The rose one (our experiment) didn’t turn out so well, which was most likely due to the addition of a gel flavoring and a drop of liquid food coloring. However, all the rest were super good. We didn’t add any chocolate chips to the chocolate madeleines as called for in the recipe, but they still turned out very chocolatey and delicious.
What I like about Bajard’s recipe is that the madeleines are so light. They come out like fluffy little edible clouds, but are still packed with flavor. In his recipe we were supposed to use honey from a pine tree, but used acacia instead because it was all we had. They still turned out amazing, and I would be interested to try other kinds of honey with his recipe such as buckwheat, clover or multi-flower. I would also be interested in perfuming them with different zests.
One good thing about the Bajard recipe is that it only has to rest for 30 minutes. I think it is unique because you add the butter after it rests, and by this time the baking powder has made the batter very fluffy! After adding the butter, you can put them into piping bags, pipe, and bake immediately. They were actually fluffier than the Ansel madeleines, which rested over night in the fridge. Overall, I don’t know which one I prefer because they were both delicious. I think Olivier Bajard’s recipe is best if you want to consume them the same day, and Ansel’s if you want to keep some madeleines for a few days after.
You can find the Dominique Ansel recipe here.