Madeleines by Cooking School of Alain Ducasse

French cakes Madeleines by the Cooking school of Alain Ducasse are just delicious. The high bump on top is the signature of the right madeleines. Treat yourself with this authentic dessert.

The origin of the madeleine remains quite mysterious. It goes back perhaps to the Middle Ages when one baked brioches in shells for the pilgrims of Saint-Jacques de Compostela. But there is another story – the story of Commercy which is the capital of madeleine. The cake was created in the kitchen of the King Stanislas during the reception in the Duchy of Lorraine in 1755. It was following the resignation of the pastry chef the day before. The dessert was created by one of servants who saved the situation. The King was so delighted that he called a creator of the miracle. It was one of his maids…

“What is the name of this delicacy?” asked Stanislas.
“It has no name, sire. This is what we cook back home in Commercy on festive days”.
“So what is your name?”
“Madeleine”.
“Then from now on, it will be called like you: Madeleine of Commercy”.

So, madeleine was born!

Many years ago, I “personally” got acquaintance with madeleines with help of my sister who introduced me a recipe. It was long time ago… I am still stuck with that recipe. It guarantees the perfect shaped madeleines, fluffy and authentic French ones. I am still thinking of experimenting with different recipes of madeleines to get… a bigger”bump” on top:). The highest madeleine I have ever made is 4 cm.

Well, today is the turn for a regular authentic French Madeleines by chefs of the Cooking school of Alain Ducasse in Paris. As for the owner of this cooking school, the chef Alain Ducasse, he is one of the greatest French chefs who creates recipes from the first course to desserts and drinks. His recipe of the GIANT MERINGUE is really unique: gluten-free, simple and delicious!

Ingredients:

• 250 g eggs
• 250 g castor sugar
• 250 g butter, melted
• 250 g all-purpose flour
• 12 g chestnut honey
• 1/2 vanilla bean
• 10 g baking powder
• 1/2 lemon, zest

Instructions:

Pour the castor sugar over eggs, add honey and half of a vanilla bean. Blanch the ingredients using a whisk.

Sift the flour and the baking powder and add to the mixture. Combine well with a whisk.

Add the melted butter (it has to be cooled till 120 F) and whisk again.

Finally, add the zest of half of a lemon. Mix everything very well.

Place a plastic film * over the preparation and refrigerate over night. The plastic wrap must touch the batter, and not cover the bowl.

Heat the oven to 425 degrees F.

Butter and flour the madeleine mold. If you use a silicone mold, there is no need to grease it. Using a pastry bag *, fill the cavities up to 3/4.

Bake at 425 degrees F for 3 minutes. Then switch off the oven for 8-10 minutes. The madeleines will get that famous “bump” on top. Turn the oven to 320 degrees F for another 5 minutes.

Take the cakes out of the mold once you get them from the oven.

Enjoy!

Tips: I always follow the recipe regarding the ingredients. I love “authentic things”! If you do not have a chestnut honey, you could replace it with another kind of honey.

The recipe is taken from http://www.niksya.ru and translated from Russian. It is re-written by me, but the authorship of the recipe belongs to the chefs of the Cooking school of Alain Ducasse or Alain Ducasse. All posted pictures are mine.

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