Vanilla and Honey Madalenas — Francisco Moreira's Version
Francisco Moreira publishes this shell-shaped version on 24Kitchen, flavoured with vanilla and honey. The batter rests for 24 hours before being piped into madeleine moulds and baked quickly.
- Yields
- Not stated
- Prep
- About 15 minutes plus a 24-hour rest
- Cook
- 8 minutes
Ingredients
- 3 Large eggs
- 65 g / 2.3 oz Honey
- 125 g / 4.4 oz Wheat flour
- 60 g / 2.1 oz Icing sugar
- 5 g / 0.18 oz Baking powder
- 2 g / 0.07 oz Fine salt
- 25 g / 0.9 oz Semi-skimmed milk
- 1 Vanilla pod
- 100 g / 3.5 oz Unsalted butter, melted
Method
Split the vanilla pod, scrape out the seeds and warm them with the milk and melted butter to infuse the mixture. Leave to cool until lukewarm.
Whisk the eggs with the honey. Sift the flour and icing sugar, add the baking powder and salt, and incorporate them into the egg mixture.
Gradually mix in the milk, vanilla and butter mixture until smooth. Cover and refrigerate for 24 hours.
Heat the oven to 180°C / 350°F. Transfer the batter to a piping bag, distribute it among madeleine moulds and bake for 8 minutes.
Unmould after they have cooled slightly. The source states neither whether the moulds should be greased nor how many cakes the batch makes.
Sources for this recipe
The quantities and method were checked against the references below. Family recipes may vary; where no single official formula exists, we present a representative practical version and say so plainly.
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