Monday, April 21, 2014

Crazy Over Madeleine

To date, dah more than 12 times aku baked madeleine. Why? sebab aku ada OCD rupanya... huhuhu... My obsession with madeleines started bila tengok madeleines k.nur yang sungguh gebu, with humps! Mine? No humps or kalau ada pun, sungguh kecik. The frustration leads to countless madeleine making in the kitchen. Finally, I managed to get it right. Still guna recipe Dorie, but I have perfected the recipe and hubby loves it so much. Sekali makan, habis 3 trays! Adoi!! memang melampau.

 Bila nampak the humps, I felt like crying... 

Recipe Dorie boleh tengok kat sini ye Dorie Greenspan 

1 1/3 cup all-purpose flour minus 20 gram
20 gram almond meal
1 1/2 teaspoon double-acting baking powder
Pinch of salt
1 cup sugar
4"large eggs, at room temperature
2 teaspoons pure vanilla extract
180gram unsalted butter, melted and cooled

These are the steps that I took to achieve the humps
1. simpan batter overnight
2. cling wrap the batter surface
3. preheat oven at 220 degree celcius without fan. bakar at that temperature. 
4. have fun! :D

French Pastry Chef, Pim, ada make a detail description of how madeleine should look like and taste like here.

I think I have achieved both. Madeleine aku crunchy and soft. I am so happy!!

 The pan that I used. 


  1. Assalamualaikum wbr,

    Saya ni silent reader. Terpikat bila tengok acuan madeleine tu. Ada buat untuk jualan tak?
    Terima kasih.


    1. Wsalam aisyah,

      Yes. 1 pan rm90, 2 pans for rm170. Stock sampai mid may. Whatsapp my number 0182722880

  2. Salam Shidahhhh...!!! :D ouucchh..lama tak tengok your blog and I'm surprise cause You had many new stuffs to catch up..especially that pink adorable macarons......pfff I want to say like what usaid also: "finally ..macarons " :D

    1. Citra!! hugs! how are you??? I have been wondering what happened to your blog. No, I havent bake any macaron yet. That pink macarons were gift from a friend. I dare not venture into macaron baking :D

  3. In a small bowl whisk together the flour, baking powder, and salt.

    In the bowl of your electric mixer, or with a hand mixer, beat the eggs and sugars at high speed until the mixture is thick and pale in color (about 5-8 minutes). Beat in the vanilla extract and lemon zest (if using). Then sift about one-third of the flour mixture over the whipped eggs and gently fold in, using a rubber spatula or whisk. Sift and fold in half of the remaining flour, and then sift and fold in the rest. (Do not over mix or the batter will deflate).

    Then take about 1 cup (240 ml) of the batter and fold it into the warm melted butter. (This lightens the butter making it easier to fold into the batter.) Then, with a spatula, gently fold the butter mixture completely into the egg batter. Cover and refrigerate the batter for at least an hour or two, preferably overnight (can be stored in the refrigerator for up to three days).

    Preheat your oven to 375 degrees F (190 degrees C). Using a pastry brush, generously grease the molds of two - 12 - 3 1/2 inch (8.5 cm) Madeleine pans (preferably non stick) with very soft or melted butter. Then dust the molds with flour, tapping out the excess flour. Refrigerate the pans until the butter hardens (about 10 minutes). (Make sure the pans are well greased or the Madeleines will stick and be hard to remove.)

    Drop a generous tablespoonful (can use an ice cream scoop) of the batter into the center of each prepared mold, leaving the batter mounded in the center. (This will result in the classic "humped or domed" appearance of the Madeleines.)

    Bake the Madeleines for about 8 to 11 minutes, until the edges are golden brown and the centers spring back when lightly touched. (Do not overbake these cookies or they will be dry.