My Madeleines

My Madeleines

These madeleines aren't light and fluffy, but has a moist and dense finish. Even though it's so simple that all you have to do is mix, it's filled with honey, which makes luxurious. This is one of my most treasured recipes.

Ingredients: 28 x 6 cm diameter shell molds

Cake flour
70 g
Strong bread flour
30 g
70 g
Baking Powder
2 g
Eggs (large)
30 g
Butter (unsalted)
100 g (melted)
1 tablespoon
Vanilla Extract
a little bit


1. Basically, all you have to do is add the ingredients in order from the top and mix them together. Weigh and add the strong flour, cake flour, and sugar to a bowl and use a whisk to mix together until fluffy (or you could sift).
2. Add the egg and honey and continue mixing.
3. Pour in the melted butter and mix in neatly. Mix in the rum and vanilla extract as finishing touches.
4. The batter is completed when it leaves tracks when it falls like a ribbon from the whisk. Cover the bowl with plastic wrap and chill in the refrigerator overnight.
5. Chilling the batter overnight makes the cake smooth, moist, and plump after baking. If you don't have time, chill for at least 2 hours.
6. Fill the molds with the batter. (Use a spoon or a piping bag etc.) Fill about 80% full.
7. Bake for 12-15 minutes in a 190ºC preheated oven.
8. They're finished. Once they have cooled slightly, put in a bag or a sealed container to keep moist. They're better a day or longer after baking.
9. The browned side is plump and the center swells, and are cute.

Story Behind this Recipe

I used to dislike madeleines (I'm not a fan with fluffy and dry baked desserts), but then I found a shop that sold moist and dense madeleines. Ever since then I've loved them. This recipe aims at recreating that store's taste. This is a recipe that I love and treasure.