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Ultra‑soft Spanish Madeleines
These Spanish madeleines are light, ultra‑soft and feature the famous hump thanks to three simple tricks: resting the batter, a very hot oven followed by a thermal shock, and moderate filling of the molds. Ideal for a snack or an elegant dessert.
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Critical Success Points
- • Chill for at least 1 hour
- • Preheat the oven to 240 °C then immediately lower to 200 °C
- • Do not fill the molds to the brim
- • Bake for 13‑15 minutes without exceeding
Safety Warnings
- • Handle the hot oven with kitchen gloves
- • Do not eat raw batter (risk of salmonella)
- • Be careful of hot oil splatters
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