Daniel Boulud’s Recipe
As if you need another reason to make these mini cakes for dessert: The batter can be prepped the day before.
Ingredients
SERVINGS: MAKES 12 LARGE OR 5 DOZEN MINI
1t Baking powder
½t Kosher salt
¾C All-purpose flour, plus more for dusting
2 Large eggs at room temperature
⅓C Granulated sugar
1T Light brown sugar
1T Honey
2t Finely grated lemon or orange zest
6T (¾ stick) unsalted butter, melted, warm
Nonstick vegetable oil spray
Powdered sugar
Special Equipment
3ea 20 cake mini madeleine pans or 1 12 cake regular madeleine pan
Process
Whisk the baking powder, salt, and flour together in a small bowl
Whisk the eggs, sugar, light brown sugar, honey, and lemon zest together in a medium bowl until smooth
Whisk in the dry ingredients until just incorporated
Whisk in melted butter until smooth
Transfer the batter to a pastry bag and chill for 2 hours
Preheat oven to 375°. 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 9 minutes on the lower rack for regular cakes.
Tap pan against counter to release madeleines.
Dust with powdered sugar and serve warm.
