Moist and Fluffy Milky Honey Madeleines
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
Moist and Fluffy Milky Honey Madeleines
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
Cooking Instructions
- 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.
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