Madeleine Cookies – Bruno Albouze

Hey, I am Bruno Valboos. In this episode, I am going to show you how to make the classic French madeleines. Madeleines are by all means the archetype of baking alchemy. These delicious, tea-time, small sponge cakes are made with only four ingredients, eggs, sugar, flour, and butter. But there is a technique for baking madeleines, for getting a big bump on their backs. It's a traditional hallmark for a well-made madeleine. This is right here, right now, on the Real Deal Cookie Channel. This cute cookie reminds me so much of my childhood. My mom used to make madeleine cookies for snack to dip into milk straight from the cow. We would play with this edible, speedboat-like shape as a kid, those simple things that you will never forget. What a journey. That makes me cry. The madeleine is a traditional small cake from Lorraine region in northeastern France. Madeleines are simple to make, despite what you read about. First, gently beat eggs and sugar, and incorporate the sifted flour and baking powder. If you choose to bake your madeleine the same day, refrigerate butter for an hour without the fat. Then melt butter and add lemon zest. Turn the oven on, and grease and chill madeleine pan. Next, I am going to fold the warm butter into the cold butter until smooth. Well, remove the whisk before chilling the butter. Otherwise, you'll get stuck like I did. Use a rubber spatula instead. Spoon cookies into the chilled, greased pan, and bake immediately. Baking madeleines is crucial, and you got to follow this useful tip in order to impress your guests. Bake madeleines at 500 degrees for five minutes, then lower the temperature to 350 degrees, and continue baking for seven minutes more. And now, let's compare here madeleines that were baked the same day and the day after. See it for yourself. To get this complete recipe with instructions and measurements, please check out my website, www.brunoskitchen.net. Enjoy, and thank you again for watching. And don't forget to subscribe.