I had to work and rework this recipe, but I persevered to achieve the result I wanted, which is well-risen madeleines with a nice bump, very soft in texture and with a sweet vanilla scent.
In a bowl, mix the flour, sugar, baking powder, and salt.
Add the milk, oil, vanilla beans or powder, and almond extract.
Then mix until the dough is well combined.
Cover the dough to prevent it from drying out or transfer it to a piping bag and let it rest in the refrigerator for at least 2 hours or ideally overnight.
When the resting time is over, preheat the oven to 250°C on static heat.
Just before baking, fill the molds 3/4 full (if you are using a metal pan, make sure to grease the molds well beforehand).
Bake for 4 minutes, then lower the oven to 200°C and continue cooking for another 4 to 6 minutes (be careful, the madeleines should barely brown).
To finish, take the madeleines out of the oven, unmold them, and immediately seal them (while hot) in an airtight container until they cool down (this way, they will have an unmatched softness).
0 servings
6
TH 
EN