Moist and Fluffy Milky Honey Madeleines

Name: Moist and Fluffy Milky Honey Madeleines
Yield: 20 servings
Cuisine: American
Ingredients: 100 grams ●Plain flour; 20 grams ●Ground almond; 1 tsp or less ●Baking powder; 100 grams ●Granulated sugar; 1/2 ●Lemon zest (grate yellow part only); 3 ◯Eggs; 1 pinch ◯Salt; 2 tsp ◯Honey; 2 tsp Condensed milk; 150 grams Unsalted butter

cookpad.japan @cookpad_jp

I wanted to use honey and condensed milk to make a dessert. This time I tried madeleines, which I love. The result was amazingly fluffy! I am not sure if the fluffiness comes from the condensed milk and honey, but I like the texture. After they're cooled, they became super moist. Do have a try.

Combine the ingredients carefully and with patience. If you're able to obtain a glossy batter, you'll have delicious madeleines without fail. The batter might look runny first, but by letting the batter rest, it will thicken. For 15 - 20 madeleine molds. Recipe by masa*mizu

cookpad.japan @cookpad_jp

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Ingredients

20 servings

100 grams●Plain flour
20 grams●Ground almond
1 tspor less ●Baking powder
100 grams●Granulated sugar
1/2●Lemon zest (grate yellow part only)
3◯Eggs
1 pinch◯Salt
2 tsp◯Honey
2 tspCondensed milk
150 gramsUnsalted butter

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Steps

1

[Prepare the mold] Brush butter (not listed) and sprinkle flour. Shake off excess and chill in the fridge.
2

[For the batter] Put the ● ingredients in a bowl and stir well (by doing this, the lemon flavour penetrates through the dry ingredients and the flour will be sifted).
3

Put the ◯ ingredients in a different bowl and beat the eggs without forming bubbles. If you use salted butter, omit the salt.
4

Add the dry ingredients from Step 2 into Step 3 a little at a time. Hold the balloon whisk straight and rotate it slowly and carefully until all the lumps are gone.
5

When the batter starts to look glossy, add honey and condensed milk (2 teaspoons of each).
6

Put the butter in a small sauce pan and heat to melt.
7

Drizzle Step 5 to 6 a little at a time and stir constantly.
8

The batter is done. Cover with cling film and leave to rest for 30 minutes at room temperature. Do not skip this process. It's important.
9

Spoon the batter into the chilled mould tin (fill to 80% full). Bake on the top rack of a preheated oven to 200°C for 8 -10 minutes.
10

After they're cooled, remove from the mold carefully. They're good to eat immediately, but even better the next day.
11

On 23/11/2008 I changed the amount of plain flour 120 g to 100 g of plain flour + 20 g of ground almond to create a moister texture.