Daniel Boulud’s Madeleines
As if you need another reason to make this madeleine recipe for dessert: The batter can be prepped the day before.
- ¾ cup all-purpose flour, plus more for dusting
- 1 tablespoon light brown sugar
- 2 teaspoons finely grated lemon or orange zest
- 6 tablespoons (¾ stick) unsalted butter, melted, warm
- Nonstick vegetable oil spray
- Three 20-cake mini madeleine pans or one 12-cake regular madeleine pan
Whisk baking powder, salt, and flour in a small bowl.
Whisk eggs, granulated sugar, light brown sugar, honey, and lemon zest in a medium bowl until smooth. Whisk in dry ingredients until just incorporated, then whisk in melted butter until smooth. Transfer batter to a pastry bag or resealable plastic bag and chill at least 1 hour.
Preheat oven to 400°. Lightly coat madeleine pans with nonstick vegetable oil spray and dust with flour, tapping out excess. Snip end off pastry bag (or 1 corner of resealable bag) and pipe batter into each mold, filling two-thirds full (you may have a little batter left over).
Bake madeleines until edges are golden brown and centers are puffed and lightly spring back when gently pressed, about 5 minutes for mini and 8−10 minutes for regular cakes.
Tap pan against counter to release madeleines. Dust with powdered sugar and serve warm.
DO AHEAD: Batter can be made 1 day ahead. Keep chilled.