French Pastry

The French have mastered the art of pastry, in my humble opinion. And whilst it can be daunting, the key ingredient to successfully baking these succulent French delicacies, is organisation. It’s as simple as that! 

Read your recipe thoroughly, then get your mise en place ( or get everything together) and follow the steps. As a beginner baker, I wouldn’t suggest substituting ingredients but who’s to say you cannot once you’ve mastered the recipe. 

The recipe I’m going to share with you is of the French Madeleine. Sure you can buy them in  the supermarket and sure they taste fine, but the satisfaction of baking your own treats is indescribable. 

You have to follow the chilling instructions because it’s the fact that the batter is cold that allows the madeleine to develop their characteristic bump. 

I’d love for you to try the recipe and let me know how you get on. Do share pictures on instagram and I will share them to my stories on Fair Cake. 

Lemon & Honey Madeleines

makes about 15-20

• 90g unsalted butter & 20g for greasing
• Zest of one lemon
• 2 medium eggs
• 60g caster sugar
• 20g honey
• ½ tsp baking powder
• pinch of salt
• 90g plain flour

• In a small saucepan, melt the butter and honey, add the lemon zest and set aside to cool.
• Whisk the eggs with the sugar and salt until pale and doubled in volume.
• Sift together the flour and baking powder, and fold this gently into the egg mix until just blended.
• Gently add the melted butter mixer and fold through to combine.
• Chill the mix in the fridge for at least an hour before baking.
• The batter may be stored for up to 3 days in the fridge before baking off.
• Generously butter and flour some silicon or metal madeleine moulds and chill the tray. 
• Pre-heat the oven to 200°C (fan). Pipe the chilled and thickened madeleine mix into the shells, filling them just halfway, no more. Chill in the fridge for another 15 minutes.
• When the oven is hot, quickly slide the tray in and close the oven door immediately to prevent too much heat from escaping. Bake for around 7-8 minutes, or until the madeleines are risen with a peak at the top and evenly browned.
• Let them cool for a minute outside the oven before de-moulding onto a wire rack or baking paper while still hot while making sure you don’t damage the ‘hump’.
• Dust with icing sugar before serving. These are best eaten on the day, but if you store them in an airtight container when they are just warm, they will be fresh enough to eat the following day.

The batter is usually made the day before and left at room temperature before baking them the following day, If you make the batter on the day you intend to bake, it will have to chill in the fridge. 

Happy Baking!