Entry #26 · Food
St John's Madeleines
Logged 2024-06-27
Photos 3
St John is one of my absolute favourite restaurants. I’ve been obsessed with Fergus Henderson ever since I saw him cooking with Anthony Bourdain on Mind of a Chef in 2012. These Madeleines are so light and fluffy, usually scoffed at the end of a meal in Smithfield with a digestif. This recipe makes 24 madeleines.
Visual
| 3 large eggs | whisk for 10 minutes until tripled in size | fold together | chill in a piping bag for 3 hours, then pipe into the moulds | bake at 180°C for 12-14 minutes until golden brown |
| 110g caster sugar | ||||
| 15g soft light brown sugar | ||||
| 135g salted butter | melt and leave to cool | |||
| 30ml honey | ||||
| 135g self-raising flour | ||||
| 10g butter for greasing | grease and dust the madeleine tin | |||
| 10g flour for dusting | ||||
Ingredients
- 135g salted butter
- 15g soft light brown sugar
- 110g caster sugar
- 135g self-raising flour
- 3 large eggs
- 30ml honey
- 10g butter for greasing
- 10g flour for dusting
Method
- Melt the butter and honey in a saucepan and leave to cool
- Whish the eggs, caster and brown sugar together for 10 minutes until the mixture has tripled in size
- Fold in the flour and butter to the rest of the batter mixture
- Decant into a piping bag and leave in the fridge for at least 3 hours
- Heat the oven to 180°C
- Grease the madeleine tin with butter, then dust them with flour. Shake off any excess
- Pipe a dessert spoon sized blob of the batter into each mould (be careful not to add too much otherwise it will spill over when baking)
- Bake for 12-14 minutes until golden brown
- Turn out onto a cooling rack for a minute then eat immediately!
Notes
You will never make enough of these and you will always want more.
Inspiration
Kitchen Exile originally published the recipe for these back in 2021.
