French cookies "Madeleine" by Alain Ducasse
8 servings
30 minutes
Alain Ducasse's French cookie 'Madeleine' is a true embodiment of elegance and refinement in French cuisine. Its history dates back to the 18th century when a court chef first baked these delicate, fragrant cakes. Their golden crust and airy, slightly moist texture captivate from the first bite. The taste of madeleine is exquisite: a harmony of butter, chestnut honey, and citrus notes of lemon zest gives them an unmatched charm. It is the perfect treat for morning coffee or a cup of fragrant tea and a wonderful gift for true gourmets. The simplicity of preparation and the sophistication of flavor make madeleine a symbol of French gastronomy, filling every moment with comfort and enjoyment.
1
Mix eggs with sugar, honey, and vanilla seeds. Whip the mixture with a mixer.
- Chicken egg: 6 pieces
- Sugar: 250 g
- Chestnut honey: 15 ml
- Vanilla pod: 0.5 piece
2
Mix flour with baking powder. Melt the butter over low heat and let it cool slightly.
- Wheat flour: 250 g
- Baking powder: 8 g
- Butter: 250 g
3
Add flour, butter, and lemon zest to the egg mixture. Mix everything together. Cover with plastic wrap and let the dough rest for 30 minutes (or preferably overnight in the fridge).
- Wheat flour: 250 g
- Butter: 250 g
- Lemon zest: 35 g
4
Grease the cookie mold well with butter, and you can also sprinkle some flour.
- Butter: 250 g
- Wheat flour: 250 g
5
Fill the dough using a piping bag to 2/3 of the height of each cell.
6
Bake at 220 degrees for about 4 minutes, then reduce the temperature to 190 degrees and cook for another 10 minutes until golden brown.