A little bit of history,

It was during the 17th century that travel cakes such as madeleines and financiers sprouted their roots, where the more privileged craved for something that could ease their discomfort during their prolonged periods of traveling.  In that manner, the gâteau de voyage was created.  A dessert, or a cake that could withstand many days of travel (8 to 30 days) without refrigeration.

The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun. Madeleines are very small sponge cakes with a distinctive shell-like shape and the famous “humpback”.

The secret for having a delicate, buttery and moist Madeleine is to let the batter rest. No rush if you want to obtain the best result!

Here is an easy-to-follow recipe for this delicious treat.

Prep time: 20 min – Rest time: Between 1h30 min to 12 hrs in the refrigerator – Cook time: 12 min

Ingredients for 20 Madeleines : 

•  7 oz (200 gr) unsalted butter 
•  A pinch of salt
• 3 large eggs (150 gr)
• 4.6 oz (130gr) sugar
• 1 oz (30gr) honey
• 7 oz (200 gr) all purpose flour
• 0.26 oz (7.5 gr) baking powder
• 2.10 oz (60 gr) milk

Instructions

1. In a saucepan, melt the butter, salt then mix with the milk.
2. In a bowl, mix the eggs, sugar, and honey (whisk until foamy to dissolve the sugar crystals).
3. Add the sifted flour mixed with the baking powder.
4. Add the melted butter, salt and milk to the rest.
5. Let the dough rest between 1h30 min to 12 hrs in the refrigerator.
6. Butter the molds with softened butter and dust with flour.
7. Preheat the oven to 360°F (180°C) 
8. Bake in the middle of the oven between 12 min-15 min until the Madeleines are light brown and firm to the touch.
9. Let it cooldown before enjoying them.