Daniel Boulud’s Madeleines

By Cubby

Ingredients

• baking powder
• kosher salt
• all-purpose flour, plus more for dusting
• large eggs
• granulated sugar
• light brown sugar
• honey
• finely grated lemon or orange zest
• (3/4 stick) unsalted butter, melted, warm
• Nonstick vegetable oil spray
• Powdered sugar
• Three 20-cake mini madeleine pans or one 12-cake regular madeleine pan

Details

Servings 1
Adapted from bonappetit.com

Preparation

Step 1

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 (this recipe makes 5 dozen minis) 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.