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Soft Madeleines with the characteristic hump
Traditional French madeleine recipe, with the secrets of thermal shock to achieve the famous hump. The batter is prepared, chilled, then baked at 200 °C for a golden, soft result flavored with acacia honey.
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Critical Success Points
- • Whisking the egg‑sugar mixture until double volume
- • Reach exactly 60 °C for the milk and butter
- • Chill the batter in the refrigerator (minimum 2 h)
- • Thermal shock: very cold batter + very hot oven
- • Use metal molds to amplify the thermal shock
Safety Warnings
- • The milk and butter are heated to 60 °C: handle with kitchen gloves.
- • The oven reaches 200 °C: wear oven mitts when placing and removing the molds.
- • Hot molds can burn skin; let them cool slightly before unmolding.
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