Sift the plain flour, ground almond and baking powder together.
Brush the mould with butter and sprinkle strong bread flour. Shake off the excess.
Chill the mould in the fridge. Pre-heat the oven to 355°F/180°C.
Melt 20 g of butter over a bain marie and keep warm.
Put 70 g butter and the granulated sugar in a bowl and whip until pale and creamy.
Add the egg and whip further.
Add the shifted dry ingredients and stir gently.
Add maple syrup and Step 2 melted butter and stir gently.
Put the batter into the moulds (if you use the same mould tin, you won't have leftover batter).
Put the tin on the bottom shelf in the 355°F/180°C oven and bake for about 17 minutes (do not over bake).
It's done. After they're cooled, they are still fluffy and moist the next day.
If you use a madeleine tin, put the mold on the bottom shelf in a preheated oven to 355°F/180°C and bake for 15-17 minutes.
Just after they're baked, moisten the madeleines with the mixture of 30 g jam, 5 g lemon juice and a portion of simple syrup.
Story Behind this Recipe
This is the recipe I have used for a long time.
I changed the quantity for making madeleines more easily. If you double the recipe and bake the half the next day, you'll have the same result. If you bake the madeleines in a hot water bath, they will be very moist.