Madeleine

Step1 Madeleine

The ingredients

100g	(16,7%)	Sugar
30g	(5%)	Flower honey
95g	(15.9%)	Whole egg
175g	(29,3%)	T55 flour
85g	(14,2%)	Soft butter
30g	(5%)	Grape seed oil
30g	(5%)	Whole milk
30g	(5%)	Glycerin ()
16g	(2,7%)	Glucose syrup DE40 ()
7g	(1,2%)	Baking Powder PF ()
598g	(100%)	TOTAL

Process

Bring the milk to a boil in a saucepan. Then add the butter and oil, and heat over low heat until the butter has melted.
In a bowl, whisk together the eggs with the sugar, glucose syrup, glycerin, and honey. Then add the previous mixture while still warm, followed by the flour mixed with the baking powder. You should end up with a nice smooth dough. Cover with plastic wrap and let rest for 1 hour in the refrigerator.
Bake for 2 minutes at 400°F, then lower the temperature to 320°F and continue baking for 4 minutes.

Tip DE40 Glucose Syrup and Glycerin work together to optimize the shelf life of madeleines. Thanks to their hygroscopic properties, they help retain and stabilize water within the product. This action ensures prolonged softness and effectively prevents drying out.

Baking powder is the key ingredient for achieving the perfect texture. By causing a chemical reaction that releases gas during baking, it ensures optimal rising of the dough. It is what creates the madeleine's iconic bump and gives it its final light and airy texture. Its major advantage is that it is phosphate-free.