Channel: Gracious Treatz

Category: Howto & Style

Tags: how toasmr videofrench madeleine recipeeggless madeleine recipemadeleine recipegracious treatztea cakesasmrlemon madeleine recipe

Description: Madeleine | French Cookies – If you’re wondering what Madeleine is, Madeleine is a small sponge cakes that looks like a shell which the French called it cookies. Here I’m showing you the egg as well as eggless version with easy steps. They are so scrumptious, especially with a cup of coffee. You can make them ahead of time and store in airtight container with a bed of a paper towel, it can last for about a week in room temp or couple weeks in the fridge. I hope you’re inspired to make some of these small cakes/cookies for teatime. Enjoy! If you like this recipe, please click on “SUBSCRIBE” button with THE NOTIFICATION BELL ON. FOR FULL RECIPE, please visit my blog at: Egg version: gracioustreatz.wixsite.com/bakewithlove/madeleine-french-cookies Eggless version: gracioustreatz.wixsite.com/bakewithlove/eggless-madeleine-french-cookies • Egg version Ingredients: Any Madeleine mould size or you can also use cupcake mould if you can’t find a Madeleine mould 113g [½ cup] unsalted butter 1 tsp vanilla extract 2 tsp lemon zest 120g [1 cup] all-purpose flour ½ tsp baking powder ¼ tsp salt 2 large eggs 100g [½ cup] fine sugar Deco top: 40g [¼ cup] Chocolate melt Pistachio sprinkles Dusting sugar Instructions: 1. Add the slice butter into a source pan. Cook for one minute on medium heat to melt and brown the butter. Strain and set aside for cooling. 2. Grate the lemon zest. 3. Add in the vanilla and lemon zest into the cooled butter mixture. Give it a quick mix and set aside. 4. Sift all the dry ingredients: flour, baking powder and salt. 5. In a large bowl, add the eggs. With an electric mixer, mix on medium speed. Gradually add in the sugar. Then change to high speed and mix until the volume is tripled and ribbons formed. The ribbon will hold its shape on the batter, that means the batter is ready. 6. Add in the sifted ingredients in 2 batches. 7. Add in the butter mixture in 2 batches. Mix until well combined. 8. Cover and refrigerate for 30-60 minutes. 9. Preheat oven at 180°C/355°F. 10. Greased the madeleine mould pan. 11. Transfer the batter into a piping bag. Pipe the batter into the mould. Tap on the table for few times. 12. Bake at preheated oven at 180°C/355°F for 12 minutes. 13. Cool the cakes on a cooling rack. • Eggless version Ingredients: Any Madeleine mould size or you can also use cupcake mould if you can’t find a Madeleine mould 55g [¼ cup] unsalted butter 100g [⅓ cup + 1 tbsp] whole milk 15g [1 tbsp] white vinegar 150g [1¼ cup] all-purpose flour ½ tsp baking powder ¼ tsp baking soda ¼ tsp salt 80g [¼ cup + 2 tbsp] fine sugar 1 tsp vanilla extract 2 tsp lemon zest Deco top: 40g [¼ cup] Chocolate melt Pistachio sprinkles Dusting sugar Instructions: 1. Add the slice butter into a source pan. Cook for one minute on medium heat to melt and brown the butter. Strain the mixture into a large mixing bowl and set aside for cooling. 2. Grate the lemon zest. 3. In a glass, add milk and vinegar. Mix well and let it rest for 5 minutes. 4. Sift all the dry ingredients: flour, baking powder, baking soda and salt. 5. In the bowl of butter mixture, add in the sugar. Mix until combined. 6. Add in the vanilla and lemon zest. Mix until combined. 7. Add in the milk mixture as you’re mixing. 8. Add in the sifted ingredients in 2 batches. Mix until combined. 9. Cover and refrigerate for 30-60 minutes. 10. Preheat oven at 180°C/355°F. 11. Greased the madeleine mould pan. 12. Transfer the batter into a piping bag. Pipe the batter into the mould. Tap on the table for few times. 13. Bake at preheated oven at 180°C/355°F for 12-15 minutes. 14. Cool the cakes on a cooling rack. _______________________________________ Follow me at: Instagram: @gracioustreatz Email: gracioustreatz@gmail.com Copyright © Gracious Treatz. All rights reserved. Unauthorized usage or stealing this video is prohibited.