Karen Stiegler: Hello and Bonjour! My name is Karen Stiegler. Today I am showing you how to make Traditional French Madeleines. Now first of all we have our butter, so we put our butter in a small saucepan and then we have our two teaspoons of honey, so we just want to empty that in and then we can go ahead and put that on the stove to melt it. Once it's melted, we want to cool it down, because we don't want it too hot when we add it to the rest of the ingredients.
Now, I have here my flour for this recipe and I have my sugar and I have my baking powder and my salt. But first of all I am supposed to sit my flour for this recipe. So we have our whisk and we're just going to whisk in our sugar, we're going to whisk all our dry ingredients together and our baking powder and our pinch of salt, once again incorporating more air and lightness.
Next we're going to combine our wet ingredients. First of all we have are four eggs, break the yolks and whisk them together gently. And then we have our melted butter and honey, we melted it in a small pot on the stove and then we allowed it too cool because we don't want it to be too hot when we add it to this mixture.
So now we're going to add our wet ingredients to our dry. And then we are going to go back and get a whisk again and whisk these together until we have a nice smooth texture. Cover it with plastic wrap and then we're going to put this in a refrigerator to chill for about 10 to 15 minutes.
This is a regular size metal madeleine pan and this one happens to be nonstick. We want to first melt a little bit of butter. So I don't want to use too much butter, but I have a pastry brush here and I'm just going to gently brush each mold carefully. So I have my flour here and I want to just test a little bit, I had in the recipe above four tablespoons of extra flour. You don't need to sift this in advance and you can sort of bang your mold on the countertop like this to remove any excess.
So now we're going to put the batter inside the pastry bag, scrape the batter into the bag. So we want to pipe just a mount of dough into each mold. As you can use a spoon to just spoon a small amount of batter and put it into the molds, but it's a little messier.
So we have this pan that has just come out of the oven and we now -- I'm now going to show you how to take them out of the mold. So you want to have a kitchen towel like this spread out and you want to just take your mold and gently tap it and the madeleines come right out.
And what we can do is we can turn them over and then we can use a little bit powdered sugar to dust them and I like to use this little strainer, like a tea strainer is good, any small strainer or sifter. It can do a little bit bigger strainer or sifter, but as long as the mesh is very fine on it. So now I'm just going to go head and plate these. Good luck, bonne chance and happy baking.