Madeleine recipe | Taste of France®
This sweet madeleine by the chef of the Blé Sucré bakery was at the top of the list of the 15 best Parisian madeleines in Figaroscope in 2014. It is perfection.
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Cooking tools:
- Madeleine mould
- Sifter
- Pastry brush
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Oven
- Refrigerator
- Measuring cup
Ingredients
- 2 eggs
- ½ cup (100 g) granulated sugar
- 2 tablespoons plus 2 teaspoons (40 g) milk
- 1¼ cups (125 g) all-purpose flour, sifted, plus more for dusting
- ⅛ ounce (5 g) baking powder
- 9 tablespoons plus 2 teaspoons (140 g) unsalted butter, melted and kept warm, plus more at room temperature for greasing the mould
- 1 cup plus 3 tablespoons plus 1 teaspoon (120g) confectioners’ sugar
- 2 tablespoons (30 g) orange juice
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