Madeleine Batter

Preparation info
  • Yield:

    506 g

    • Difficulty


Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About


  • Pastry flour 105 g 3.7 oz 20.73%
  • Baking powder


  1. Sift the pastry flour with the baking powder and salt.
  2. Combine the sugars and eggs and whip using an electric mixer until they reach the ribbon stage.
  3. Add the dry ingredients and mix until just combined. Add the melted butter, honey, and milk. Mix until just combined.
  4. Reserve in the refrigerator for service. Bake to order, and discard after