If Cyril Lignac has a habit of spreading his good word on television in programs like All in the kitchen or The best pastry chef, we may know it a little less, he also evangelizes every day on the airwaves of RTL. A "greedy, crunchy" rendezvous to which radio listeners are always loyal for the simple and good reason that the favorite chef of the French always hits the bull's eye, by offering recipes that are simple to make and always delicious, as was the case last January 8 with his recipe for a sweetness that everyone agrees with, namely…the madeleine. A little shell-shaped cake that we like both plain and flavored with a zest of lemon or orange blossom, chef Lignac obviously gives you the choice. However, he strongly recommended following a few tricks to make the madeleines even softer and tastier.
If making pretty and tasty madeleines is accessible to everyone, Cyril Lignac nevertheless warned about how to work the dough. So for the chef, the important thing is to always "let it rest in the fridge before cooking. The best thing is to prepare it the day before for cooking the next day, but a few hours will suffice very well if you are in a hurry. Similarly, Cyril Lignac strongly urges people to avoid silicone molds but to use instead "an iron mold, like our mothers did »; mold that must be well buttered and floured. The favorite French chef also recommends using a piping bag to obtain "more regular madeleines »; a piping bag that can be replaced by a "freezer bag" which you just have to "cut off the end". Otherwise a simple spoon will also work very well. Last but not least, Cyril Lignac reminds us of the importance of bringing your madeleine to life, the famous "thermal shock" which will give birth to the pretty bump of the madeleine. To do this, he recommends baking the madeleines, at the top of the oven, at 200°C, before lowering the temperature to 170°C.
• 80 g melted butter
• 2 eggs
• 60 g sugar
• lemon zest or orange blossom (optional)
• a teaspoon of milk
• 130 g of flour
• a sachet of baking powder
1. Melt the butter.
2. Set aside.
3. Mix the eggs and sugar.
4. Optional:add lemon zest or orange blossom.
5. Add the milk and mix.
6. Add the flour.
7. Mix well then add the baking powder.
8. Finally, add the melted butter.
br /> 9. Leave the dough to rest for several hours or overnight in a cool place.
10. Place the dough in a piping bag.
11. Butter and flour a madeleine mould. Tap well to remove the excess.
12. Fill the mold 3/4 full.
13. Tap the mold before baking at 200°C.
14. Lower the oven at 170°C and bake your madeleines for 13 minutes.
