Eric Kayser shows the secret of his guilty pleasure: the madeleine.
Beautiful and well shaped, its smooth heart will melt yours.
250g of floor
280g of sugar
7g of fresh baker yeast
1 vanilla pod
250g of butter
A madeleines shaped baking pan
A pastry bag
A mixing bowl
Blending of the ingredients: more or less 10 minutes
Filling of the baking pan: less than 10 minutes
Rest in the fridge: one night
Baking: 17 minutes at 160°C
Melt the butter in the microwaves. Be careful to have a creamy butter, not a totally melted one.
Cut your vanilla pod in half and get the beans inside with the back of your knife.
Mix the vanilla beans and the eggs with a whisk in the mixing bowl.
Then, add the sugar and mix, again.
Sift the yeast and the flour with a whisk. Then, mix them with the first blending till your dough is perfectly smooth.
Then, pour the creamy butter and mix until you obtain a perfect blending.
According to your taste, add ingredients of your own (chocolate, jam, etc...) and personalise your madeleines.
You can put your blending in the fridge for a night, now. Or if you prefer, after the filling of your baking pan.
Fill your pastry bag with your blending.
Fill the holes of your baking pan at two-third.
Tap your baking pan on your table to level your dough.
If you have not placed your blending in the fridge, yet. You can put it in, now, for a night. It is the secret to have a nice head (the dome) on the top of your madeleines, the same as nice alveolus inside.
Place it into the oven for 17 minutes at 160°C.
Savour this guilty pleasure without regrets.