John Myers
Ingredients for 1 servings:
- 125 g butter
- 4 m.-sized eggs
- 135 g sugar
- 1 m.-sized orange(s), of which the zest
- 1 pinch of salt
- 125 g flour
- 1 tsp, leveled baking powder
- some butter and flour for the mold
Instructions
Working time approx. 30 minutes; Rest time approx. 25 minutes; Cooking/baking time approx. 12 minutes; Total time approx. 1 hour 7 minutes
Recipe from the professional chef
Melt the butter in a small saucepan with a spout and let it cool slightly. Beat the eggs with a hand mixer for about 5 minutes until frothy. Gradually add the sugar, a little at a time, mixing in most of the sugar towards the end of the 5 minutes. Stir in the orange zest and salt. Sift the flour and baking powder together, then fold into the egg mixture in three portions using a wooden spoon. Add the melted butter and the third portion of flour. Chill the batter for about 25 minutes to firm up a bit. Butter the traditional madeleine molds and dust with flour. Bake at 220°C for about 5 minutes, then reduce the temperature and bake at 200°C for a further 7 minutes, until the cakes are golden brown. The typical dome of the madeleines is achieved only by increasing the heat at the beginning of the baking time. This amount of batter makes about 24 cakes.
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