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Classic Madeleines (official CAP Pastry exam recipe)
Moist inside and slightly crisp outside, flavored with vanilla and lemon. This official CAP Pastry exam recipe guarantees a perfect result every time thanks to a precise thermal shock and a well rested batter.
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Cost Breakdown
Critical Success Points
- • Melt the butter without letting it brown
- • Refrigerate the batter so it thickens
- • Prepare the softened butter to achieve an even coating in the molds
- • Thermal shock: 210 °C for 5 min then 180 °C
Safety Warnings
- • Melted butter is very hot; handle with care.
- • The oven reaches 210 °C; use kitchen gloves to handle hot pans.
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