- 195g Special Ingredients Invert Syrup
- 300g Unsalted Butter
- 3g Special Ingredients Madagascan Bourbon Vanilla Extract
- 75g Milk
- 4g Salt
- 367g Plain Flour
- 180g Powdered Sugar
- 15g Active Dry Yeas
- 365g Beaten Eggs
Madeleines Using Special Ingredients Invert Syrup
Madeleines Using Special Ingredients Invert Syrup
Madeleines Using Special Ingredients Invert Syrup
Ingredients
Method
In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.
Heat until the butter is melted.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.
One Community. One Purpose. Powered by You.
In this industry, we look out for each other. That’s what being a chef is all about - shared graft, shared passion, shared success. And for the past 17 years, The Staff Canteen has been your space to connect, to learn, to be inspired - a tribe built by chefs, for chefs.
• 5,000+ recipes to sharpen your skills.
• 2,000+ videos to fuel your creativity.
• 1,000+ features sharing the real stories of this industry.
• Daily industry news as it happens.
• Hospitality’s largest social media platform - connecting over 560,000 followers worldwide.
We know times are tough, and every kitchen’s feeling it. But if we stand together, we’ll get through it - and we’ll come out stronger.
Think of it as buying the community a coffee - just £3 to keep us going.
Your support keeps this space free, independent, and dedicated entirely to you and your industry. Together, we can keep inspiring chefs everywhere.
Chip in £3, drive us forward, and keep the community strong. Thank you.
We’re in this together. And together, we move forward.
