I’ve been eyeing this giant madeleine mold from Matfer for a while. I wasn’t sure where to find it and stumbled upon it. So I threw myself at it! That’s the first reason for this recipe. The other is that I wanted to find the taste of industrial madeleines. I know it’s a shame, but I find that store-bought madeleines are sometimes very tasty. And yet I never buy them, it’s when they are offered to me that I find them very good. Here I have tried to replicate the texture and flavor of one of the well-known brands. For the taste, I put bitter almond flavor and it is delicious! This giant madeleine (or the classic full-size version!) is ready to pop in the oven in less than 5 minutes and fills the house with a tantalizing aroma.
Recipe for one giant madeleine (matfer madeleine mold) or 2 dozen madeleines:
- 175g of flour
- 2,5g of baking powder (it’s very little and it works very well)
- 1/4 teaspoon of salt
- 140g of sugar
- 100g oil (rapeseed oil for cooking), or melted butter
- 80g of egg
- 25g of milk
- 10g of bitter almond flavouring (for once Vahiné will do!!)
Pour the flour, yeast, salt, oil and sugar into a bowl.
Mix briefly then add the milk and the 80g of egg.
Mix to obtain a homogeneous paste without lumps. Finally, pour in the bitter almond flavor and mix thoroughly.
Here is the giant madeleine mold from Matfer. I grease it with the release spray or melted butter, then lightly flour it. But you can do without it and make normal sized madeleines.
Bake for 50 minutes at 160°C for the giant madeleine or 15 minutes for small madeleines.
That’s all! Let cool for 5 to 10 minutes before removing from pan.