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Hello everyone, it's Hazel from SnapShot.
Today I'm making Madeleines, which are small shell-shaped cakes from north-eastern France.
They're sweet and buttery and perfect for tea parties,
desserts, snacks, and I like them for breakfast.
Madeleines are traditionally cooked in a scallop-shaped mould,
but a small cupcake tray will work just as well.
To make a dozen Madeleines you'll need 100g plain flour, 100g caster sugar,
100g unsalted butter, plus a bit extra to grease the tin,
2 eggs, half a teaspoon of baking powder if you want a lighter cake,
vanilla extract and a lemon.
Melt the butter completely, a good quality butter helps because it's a very buttery sponge,
but it doesn't have to be expensive.
Letting the butter cook until it goes slightly brown, called browning,
adds a nuttier flavour.
Leave the butter to cool and grease the trays, then it's time to start mixing the ingredients.
Beat the eggs, mix in the sugar and add a few drops of vanilla essence,
or as much as you'd like!
Add the flour, baking powder,
lemon juice and the melted butter.
This is when you can mix in any other ingredients such as
chocolate chips, lemon zest or ground nuts to make them especially tasty!
Stir the mixture well then chill in the fridge for at least 20 minutes.
Once chilled, it's time to fill the moulds.
Need to take care not to over-fill it, especially if there's baking powder
because then it will rise and spill over the edge.
So, about three-quarters full if it's with baking powder.
If not, you can fill it up a tiny bit more.
Bake in a preheated oven for eight to ten minutes
at 200 degrees C, 180 degrees C fan, or gas mark 6.
It's worth keeping an eye on them because they will burn quickly!
When the undersides look slightly brown and cooked, whip them out.
Madeleines taste great warm, and they never last long enough to go cold!
They can be dipped in chocolate, coated in jam and dried coconut,
or drizzled with lemon syrup.
I hope you enjoy baking these, they're a great treat!
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I hope you're happy and well and I'll see you soon!
Captions by SnapShot