The best madeleines

Name: The best madeleines
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 12
Ingredients: 75 g plain flour; ½ tsp baking powder; 75 g caster sugar; 75 g butter, plus extra for greasing; 1½ tsp clear honey; 1 tsp vanilla bean paste; 2 eggs

Martha Collison's recipe for the classic French bake yields delicious and moreish pillowy results.

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Vegetarian

Makes12
CourseCake
Prepare15 mins
Cook10 mins
Total time25 mins
Pluschilling

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75g plain flour
½ tsp baking powder
75g caster sugar
75g butter, plus extra for greasing
1½ tsp clear honey
1 tsp vanilla bean paste
2 eggs

For the glaze

100g icing sugar
1 tbsp whole milk
1 tbsp lemon juice

Place a 12-hole madeleine tray into the freezer at least 1 hour in advance.
Put the flour, baking powder, a pinch of salt and the caster sugar into a medium-sized mixing bowl and whisk vigorously using a balloon whisk, for an even distribution of the ingredients with no lumps
Melt the butter in a small saucepan over a low heat, until the milk solids begin to caramelise and the butter turns foamy with a nutty aroma. Turn off the heat and stir in the honey and vanilla.
Beat the eggs together, pour into the dry ingredients, mix until just combined, then pour in the browned butter mixture and whisk until smooth and shiny. Cover the bowl and chill for at least 4 hours, or up to 2 days.
Preheat the oven to 220ºC, gas mark 7. Get the tray out of the freezer and generously brush each shell shape with melted butter. Distribute 1 heaped tsp batter into each shell. The mixture will spread out as it bakes, so don’t spread it to fill the mould. Bake for 3 minutes, then reduce the temperature to 200ºC, gas mark 6 and bake for 6-7 minutes more, until the middle of each madeleine has risen and set into the classic hump shape, and they are golden brown.
For the glaze, sift the icing sugar into a small bowl. Add the milk and lemon juice and beat well to get a thin paste, about the consistency of double cream. Add a little extra sugar or milk if it’s not right.
Dip the warm madeleines, scalloped-sides down, into the glaze using your hands (or brush on with a pastry brush, if liked) until fully coated in a thin layer. Allow the excess glaze to drip back into the bowl, then put the madeleines on a cooling rack to harden (I put a baking tray beneath to catch the drips).

Cook’s tip

Cold tin, cold batter
The secret of a perfectly domed, moist madeleine is in the temperature of the tin and the batter. The cakes are so petite and uniquely shaped that placing the cool tin into the hot oven causes the top of them to cook quickly, but the bottoms bake much slower and can push through, forming the trademark hump. Don’t overfill the cases, or the madeleines will spread outwards rather than upwards! Resting the batter is also important, as it allows the flour to hydrate, giving the cakes a sturdier structure.

No madeleine tin?
These beautiful ornate tins don’t grace every kitchen. But I recommend getting one. If you do, always choose metal rather than silicone, as the heat transfer is essential during the bake. If you don’t have a specialist tin, you can make these using a cupcake pan. They won’t look nearly as cute, but will still taste delicious. Stick the John Lewis Professional Non-Stick 12 Cup Madeleine Tray on your Christmas list!

Glaze away
Madeleines have a reputation for being a little dry, and are best enjoyed soon after baking. Glazing helps trap the moisture – perfect if you want them to keep for a day or so.

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