I'm so in love with these, I can't stop making them. Made 3 dozen for all of the office staff I work with. Some of them had never heard of a Madeleine nor tasted one. So, your recipe has made some new fans. I promised to bake more. I can't wait to taste the chocolate ones, currently the batter is resting in the fridge. I'm a sourdough bread baker for years, needed a change of pace. Tried a few recipes, then found your TH-cam lessons and recipe and have fallen in love with process, teaching and end results. Thank you for creating a wonderful experience for us out here who want to learn and make wonderful treats for those we love.
Wow. Wow. Wowsa!!!! I have been watching videos about these for months. I came across yours and loved the touch of honey with lemon and the light glaze sold me. I just made them today and they are amazing! I have never made them in my life and they are perfect. The outside was lightly crisp edges with that honey buttery soft lemon inside. The baked on lemon glaze was the chef’s kiss❤️. I wish I could post pics on here. I don’t social media. Lol. 😂 THANK YOU FOR THIS VIDEO TUTORIAL. IT WAS APPRECIATED GREATLY❤❤❤❤
this really helped me get my mix right , I think the honey makes a real difference and your batter is far wetter than the one I was ending up with. Thankyou ,it gives me great joy to see people cooking with love and care .
Chef I made this recipe and it was fantastic. I also made a version with brown butter and yuzu glaze, it was amazing. Thank you so much for sharing your recipes with us! ❤
My pleasure 😊 I hope this recipe gives them bumps! Depending on the ovens, you might need to adjust the baking temperature slightly to get more bumps but hope you'll try first see how it comes out!
@@PastryLivingwithAya I ordered my Madeleine baking pan from Amazon when I finished watching your video this morning. It was on my front porch when I got home from work! 🤩 Guess I'll be making Madeleines this weekend! Have a wonderful memorial day weekend Aya!
Hello! Do madelaines need almond powder? Or we can skip it for the perfect and authenctic madelaines? Thank you, Aya! I am your new subscriber. I love your videos.
I made it today and my parents loved it! I noticed that my batter is ticker than yours therefore it didn't rise up as much as yours. It still did but it's a little belly haha. Any suggestions on where I may have made a mistake? Thank you!
@Ruby Keiss 1 cup plain flour minus 2 Tablespoons plain flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour so basically take one cup plain flour and remove two tablespoons of plain flour from it then add either 2 tablespoons of cornstarch or arrowroot to it to make it cake flour.
Hello! Thank you for watching from Australia! I am guessing the plain flour is equal to all purpose flour here but compared to that, cake flour creates glutens in cakes which makes the texture lighter and fluffier. Gluten level: Cake flour < All purpose flour < Bread flour. I'm glad the metric weights is useful! ^^
Hello dear U did it today and it worked out amazing 🎉 But without belly 😅, although i stuck to the exact receipt Any idea what was my mistake? Thank you dear for all your amazing receipts and wonderful videos I started baking after i follow your channel ❤
Thank you! I'm so happy to hear that you started baking with my channel🥰 I'm sorry to hear you didn't get the cute beer bellies! Here are a few things I thought of: * Try resting it in the fridge longer; The longer you wait, the larger bellies you get as far as I experienced. * Bake them while the batter is cold. * Try filling the batter slightly more if you feel like you could fill more. I hope that helps and they'll rise next time!
HELLO! What is the secret of the mountain top? Which ingredient or which process creates the hump? 2nd question. Can we just use a teaspoon to fill the pan? I notice u piped a small vertical line in the middle. Is this what makes the hump? Third question. Does reducing the sugar by a third affect the result? THANK YOU SO MUCH for sharing. Your madeleines are so beautiful. I have no confidence to make them n need your answers to my questions. Thank you.
I'm sorry for the late response🙏🏻 The hump is created with combinations of some factors such as by chilling the batter, the high heat in the oven. Yes, you can use a teaspoon! I simply added extra on top in the end, it's nothing to do with the bump. But the more you fill, the higher bump you can create. (Check how much I pipe in the video) By reducing sugar, the Madeleine get less moist and tender. It helps for the preservative reason as well, so I won't recommend to reduce too much. Hope it'll be a success!
I followed your recipe. But I let the batter sit overnight as other baker said its also okay to do that. But i wonder if that affected how high the humps could be.
This seems like a great recipe. Will try it soon. But I wonder why the bump on the second batch was bigger than the one on the first batch. What did you do differently, if I may ask?
Wünsche ich es Euch allen Weltweiten Produkte auf der Weltmarktführer konkurrenzfähig zu bleiben.....................! Alles Jugendlichen & Erwachsenen beim jeder Ecke mit Leckerbissen nicht vergessen haben
I've never tried it with trehalose, so I can't give you the exact answer🙏🙏 I recommend not reducing sugar too much since it helps to create fine and moist texture. Maybe a little bit!
Thanks for the video. Interested to make too. Would like to know if I could replace cake flour with plain flour because can’t find cake flour in the grocery store in my area.
Thank you! Cake flour is basically low gluten flour. You could substitute it with all purpose flour and corn starch (1 cup minus 2 Tbsp of all purpose flour and add 2Tbsp of cornstarch instead) although I am not sure if the result will be exactly same, it'll be close for sure!
Tried this recipe but sadly didnt get any bump on my madeleines using silicon trays :( i baked for about 15mins at 190deg (didnt preheat and bake at the temperature in recipe), the cakes are soft and spongey but the lemon taste might not be strong enough. Thank you for sharing!
Cake flour is basically low gluten flour. So I recommend to see if you can find something like that in your area or you could substitute it with all purpose flour and corn starch (1 cup of all purpose flour minus 2 Tbsp and add 2Tbsp of cornstarch instead) although I am not sure if the result will be exactly same.
Hi from Austria, which madeleine mold are you using? Aluminium or metal? The bottom of my madeleine does not get that brown without browning on top, thx
Hi aya! I was just wondering will the glaze melts runs off when you bake it? And do you glaze it when the madeleines cooled? Im afraid the glaze wont set 😭
No need to worry about it! They start getting dried at room temperature and get dried completely in the oven. You can glaze it when it's a bit warm or cooled but it's easier to brush to the cooled ones!
I'm so in love with these, I can't stop making them. Made 3 dozen for all of the office staff I work with. Some of them had never heard of a Madeleine nor tasted one. So, your recipe has made some new fans. I promised to bake more. I can't wait to taste the chocolate ones, currently the batter is resting in the fridge. I'm a sourdough bread baker for years, needed a change of pace. Tried a few recipes, then found your TH-cam lessons and recipe and have fallen in love with process, teaching and end results. Thank you for creating a wonderful experience for us out here who want to learn and make wonderful treats for those we love.
Wow. Wow. Wowsa!!!! I have been watching videos about these for months. I came across yours and loved the touch of honey with lemon and the light glaze sold me. I just made them today and they are amazing! I have never made them in my life and they are perfect. The outside was lightly crisp edges with that honey buttery soft lemon inside. The baked on lemon glaze was the chef’s kiss❤️. I wish I could post pics on here. I don’t social media. Lol. 😂 THANK YOU FOR THIS VIDEO TUTORIAL. IT WAS APPRECIATED GREATLY❤❤❤❤
Thank you so much!!🥰 I’m so so glad to hear that. Thank you for trying it and sharing your feedback!🙏🏻
I’ve tried this recipe 3 times, and it’s such a hit every time!
I'm so glad!!
Simple Dessert this week! I tried to pack up with a lot of useful tips💛 Hope you'll enjoy!🍋
this really helped me get my mix right , I think the honey makes a real difference and your batter is far wetter than the one I was ending up with. Thankyou ,it gives me great joy to see people cooking with love and care .
Just try this recipe, it's amazing!! They came out beautifully and tasted so good, thank you !
So glad!! Thank you for letting me know.
Chef I made this recipe and it was fantastic. I also made a version with brown butter and yuzu glaze, it was amazing. Thank you so much for sharing your recipes with us! ❤
I’m so glad!! thank you for sharing!
В этом видео прекрасно -все! Спасибо за потрясающую эстетику.
Very good recipe. Success in the first try. Moist inside and crunchy outside
Made madeleine for the first time and it was a success! This recipe is so delicious🎉🎉❤
The level of detail is incredible ❤😮
Looks really delicious💕
I love lemon flavor 🍋🍋
It`s perfect for the coming season 🥰
I want to eat lemon🍋madeleine made by Aya 💖
Me too, they are my favorite madeleines!😊
Hi Aya! Thank you so much for your recipe, it is true and perfect! I made them and they came out perfectly. 👌
I’m so glad!🙌🏻 Thank you for sharing it!
Good morning Aya, I don’t usually get a bump when I make them. I can’t wait to make these. Thanks for sharing🥰
My pleasure 😊 I hope this recipe gives them bumps! Depending on the ovens, you might need to adjust the baking temperature slightly to get more bumps but hope you'll try first see how it comes out!
The atmosphere of your videos is so calming. I like watching them
Thank you😊🙏🏻
so cute, i love all the small details
Thank you!
So pretty! I love the scene with the tea at the end
Thank you💓
hi.... thank you so much my partner and I are about to make them.... keep you posted on how it went.. thank you
Hope it turned out well😊
Finally, made these today and they are divine. Thank you for sharing
Yay!😆 Thank you for letting me know!
Your videos are so enjoyable! Very relaxing, entertaining and instructional!
I'm gonna have to get a Madeleine baking pan immediately! 🤭
Thanks so much!!😊 I'm so glad!
@@PastryLivingwithAya I ordered my Madeleine baking pan from Amazon when I finished watching your video this morning. It was on my front porch when I got home from work! 🤩 Guess I'll be making Madeleines this weekend! Have a wonderful memorial day weekend Aya!
Mold is like a shell, know, beautiful 😍✨🙏.
very good recipe.i coat with dark chocolate and use orange instead of lemon juice and peel
ฉันลองทำตามสูตรของคุณแล้ว อร่อยมาก ขอบคุณค่ะ❤🎉
Great looking Madeleines Aya, thank you for sharing and hope you are settling to your new home...
Thank you!! 🤗
Thank you aya, easy and delicious… I love 💕 your channel since I found it I really enjoy baking.
Thank you🥰
Спасибо за урок и рецепт.
wow! beautiful and delicious, waiting for a pan so i can try this recipe. thank you so much for sharing!
Awesome😊 my pleasure!!
Hi Aya, thank you for the recipe and tips! Just made it and yummy. Thank you so much.
Welcome! I'm glad!
تفوقتي على الفرنسيين 😂
You have outdone the French❤
Magnifique recette je viens de les realiser ils sont juste parfait
Смотрела видео и наслаждалась, думаю француженка наверное. Оқыа қарасам өзіміздің қазақ қызы😍😍😍😍😍💛💛💛💛КЕРЕМЕТ❤❤❤
watching the cooking video is healing
I'm glad🤗
I’m going to make this today! My madeleines pan arrived last night!
Awesome😊❤️ Hope you’ll enjoy!
I'll try to make it up as soon as possible. It's delicious
Hope you’ll like it!❤️
Thanks for the lovely recipe.. Tried it and turned out amazing ❤
Amazing!! Thank you for sharing it.
I made it, it look perfect bump thank you for recipe ❤
So glad!!😊 it’s a perfect snack to start a new year😋❤️
Merci beaucoup pour cette recette délicieuse ! J'ai juste changer la farine j'ai mis des farine sans gluten et le résultat et top!
I’m glad it worked!!😊
They look delicious!
C'est extrement bien expliquer et appliquer. Merci. Une belle recette.
Merci!!
Made these today and they were divine! TY!
Love it! Thank you.
Great video...love all your videos! Especially the genoise sponge video. I made that sponge today and it was awesome! Thank you!
Awesome!!! Thank you for letting me know. Thank you for watching videos💕
Have been longing for this, Aya! Must give it a try this weekend ❤️❤️❤️
Yay! Im so glad😊 Hope you’ll enjoy them❤️
Just baked them tonight! They are absolutely amazing even I just used the silicone mould instead. Yum!
I'm glad you liked it!!!
@@PastryLivingwithAya
All my friends and family love them! 🥰🥰🥰
i got a madeleine pan recently im gonna try this
Awesome!! Timely😊🙌🏻
Those cuties looks so pretty, she is such a sweet chief . She makes things so simple easy. These are going to be my daughter birthday table treats 😻
Thank you!🙏🏻❤️ Happy Birthday to her!🎉
@@PastryLivingwithAya hai Aya , m’y daughters birthday in few more days and I am wondering if I can bake them in advance and freeze them ?
No sé si entiendas mi mensaje , pero eres tan meticulosa haciendo tus postres que como resultado son unas maravillas ❤❤❤❤ me encanta tu contenido
Yummy ! A cup of coffee and 1,2,3,4.. madaleines! Thank you !🥰
Right! I always end up eating many😁
Thanks for the recipe! Perfect madeleines!❤️
I’m glad!🙌🏻
Hello! Do madelaines need almond powder? Or we can skip it for the perfect and authenctic madelaines?
Thank you, Aya! I am your new subscriber. I love your videos.
Thank you for the recipe! They turned out beautiful!🍋🐝
So glad!😃 Thanks for sharing!
Thank you so much 😊
thanks for sharing love it much
My pleasure!
this is absolutely amazing i am trying this today i am damn sure this would end wonderful
Thank you! Hope you enjoyed😊
My favourite 😍 Thank you for sharing yours ❤. I will try it too.
Great💕 Hope you'll like it!
@@PastryLivingwithAya I made it and I like it 👍❤
I'm glad!!
Perfectas, una delicia!!!!🎉🎉❤
Thank you for sharing ♥️
I wish you could also make other flavours like chocolate and matcha ❤
Love it!
I made it today and my parents loved it! I noticed that my batter is ticker than yours therefore it didn't rise up as much as yours. It still did but it's a little belly haha. Any suggestions on where I may have made a mistake? Thank you!
Hi from Australia, please explain what cake flour is. We have self raising or plain flour here. Thank you for metric weights too.🧡👏🏼👏🏼
@Ruby Keiss 1 cup plain flour minus 2 Tablespoons plain flour + 2 Tablespoons cornstarch or arrowroot = 1 cup cake flour so basically take one cup plain flour and remove two tablespoons of plain flour from it then add either 2 tablespoons of cornstarch or arrowroot to it to make it cake flour.
@@nxtgen5062 thank you very much. The cornflour must give it a lighter texture. 🧡
Hello! Thank you for watching from Australia! I am guessing the plain flour is equal to all purpose flour here but compared to that, cake flour creates glutens in cakes which makes the texture lighter and fluffier. Gluten level: Cake flour < All purpose flour < Bread flour.
I'm glad the metric weights is useful! ^^
@@PastryLivingwithAya Hi Aya, I was told kindly by @Nxt Gen that cake flour is plain flour with cornflour or arrowroot added to it.
‘Lighthouse’ flour from Coles is cake flour.
Perfection
Hello dear
U did it today and it worked out amazing 🎉
But without belly 😅, although i stuck to the exact receipt
Any idea what was my mistake?
Thank you dear for all your amazing receipts and wonderful videos
I started baking after i follow your channel ❤
Thank you! I'm so happy to hear that you started baking with my channel🥰
I'm sorry to hear you didn't get the cute beer bellies! Here are a few things I thought of:
* Try resting it in the fridge longer; The longer you wait, the larger bellies you get as far as I experienced.
* Bake them while the batter is cold.
* Try filling the batter slightly more if you feel like you could fill more.
I hope that helps and they'll rise next time!
@@PastryLivingwithAya ❤️🌷
@@PastryLivingwithAya
Update 😊
Finally it worked, i left the batter six hours in the fridge and it turned out perfect
Thank you dear 🌷🌷
Bravissima!!
VERY NICE
Another of my fave...Yehhhh! THANK YOU! YES< I hae been longing for this too.
Yay!😊 I'm glad!!
Parfait merci
Hi Aya! I tried this recipe and love the result! Do eggs need to be refrigerated since it’s going to be chilled in the fridge anyway?
Thank you😊 As you said, since it's going to be refrigerated, it doesn't matter too much!
HELLO! What is the secret of the mountain top? Which ingredient or which process creates the hump? 2nd question. Can we just use a teaspoon to fill the pan? I notice u piped a small vertical line in the middle. Is this what makes the hump? Third question. Does reducing the sugar by a third affect the result? THANK YOU SO MUCH for sharing. Your madeleines are so beautiful. I have no confidence to make them n need your answers to my questions. Thank you.
Refrigerating the batter helps you achieve the hump
I'm sorry for the late response🙏🏻
The hump is created with combinations of some factors such as by chilling the batter, the high heat in the oven.
Yes, you can use a teaspoon! I simply added extra on top in the end, it's nothing to do with the bump. But the more you fill, the higher bump you can create. (Check how much I pipe in the video)
By reducing sugar, the Madeleine get less moist and tender. It helps for the preservative reason as well, so I won't recommend to reduce too much.
Hope it'll be a success!
I followed your recipe. But I let the batter sit overnight as other baker said its also okay to do that. But i wonder if that affected how high the humps could be.
This seems like a great recipe. Will try it soon. But I wonder why the bump on the second batch was bigger than the one on the first batch. What did you do differently, if I may ask?
The mixture was left longer in the refrigerator.
Thank you pretty lady 😍
Bravo👍🏻
Wünsche ich es Euch allen Weltweiten Produkte auf der Weltmarktführer konkurrenzfähig zu bleiben.....................!
Alles Jugendlichen & Erwachsenen beim jeder Ecke mit Leckerbissen nicht vergessen haben
Amazing 🤩
Thank you!
Thank you❤.
Top 😊
Meine Mütter machte der Besten...............................! Vielen Dank
Can u use regular flour instead of cake flour
Hi Aya, can the sugar quantity be further reduced without affecting the final result? Maybe replacing some with trehalose (say 10% )? Thanks
I've never tried it with trehalose, so I can't give you the exact answer🙏🙏
I recommend not reducing sugar too much since it helps to create fine and moist texture. Maybe a little bit!
Hi. Can I replace cake flour with slef raising flour?
I Love Morocco 🇲🇦😍
Hi Aya, after dusting the pan with flour, what is the next important step that you mentioned? Is it toss/toast the pan? How to do it?
Yes, toss the excess flour! I flip the pan and toss on parchment paper or a chopping board usually!
@@PastryLivingwithAya I see! Thanks Aya. Shall try this for Christmas. 😁
Is this still nice and soft for next day? or best to eat is the day you made?
I like to eat it within the day but they taste amazing the next day too. Seal well so that they don't get dried.
Wow i love it ❤️ is pan color mattress?
Thanks! It’s silver, I think that’s the only color available.
Wow thank you so much for this!!!! The bellies of yours look very humpy! Mine does not look like that? What do you think is the problem? 😢
It looks very good, what is the alternative to honey?
You can just bake without it😉
Super 😍😍😍‼️‼️‼️‼️
If I want to make Madeleines with an orange flavor, can I just replace the lemon with orange?
Thanks for the video. Interested to make too. Would like to know if I could replace cake flour with plain flour because can’t find cake flour in the grocery store in my area.
Thank you! Cake flour is basically low gluten flour. You could substitute it with all purpose flour and corn starch (1 cup minus 2 Tbsp of all purpose flour and add 2Tbsp of cornstarch instead) although I am not sure if the result will be exactly same, it'll be close for sure!
Great vid.👋
Thank you!
Tried this recipe but sadly didnt get any bump on my madeleines using silicon trays :( i baked for about 15mins at 190deg (didnt preheat and bake at the temperature in recipe), the cakes are soft and spongey but the lemon taste might not be strong enough. Thank you for sharing!
Hi , thanks a lot for yours efforts Can I ask What is the substitution for cake flour
Cake flour is basically low gluten flour. So I recommend to see if you can find something like that in your area or you could substitute it with all purpose flour and corn starch (1 cup of all purpose flour minus 2 Tbsp and add 2Tbsp of cornstarch instead) although I am not sure if the result will be exactly same.
Ok the oven open from up and down and fan or only down no fan??
What teapot is that? I’ve made this recipe 3 times in the past week! Gateway recipe into baking!
I'm glad you liked it!! I bought it on Amazon a while ago😊
Hi from Austria, which madeleine mold are you using? Aluminium or metal? The bottom of my madeleine does not get that brown without browning on top, thx
Hello! I just added the link in the description box below😉
❤
Hi, could I use the same recipe with orange zest and juice? I was thinking to make these but with a chocolate orange coating on one side!
Yes you can!
Hi aya! I was just wondering will the glaze melts runs off when you bake it? And do you glaze it when the madeleines cooled? Im afraid the glaze wont set 😭
No need to worry about it! They start getting dried at room temperature and get dried completely in the oven. You can glaze it when it's a bit warm or cooled but it's easier to brush to the cooled ones!
Pourriez-vous traduire en français svp merci beaucoup 😋👍
Can I leave the mixture in the fridge overnight?
Yes!
Looks really nice. Where did you buy the tray from
I bought it from Amazon! I got one of the highly reviewed ones.
@@PastryLivingwithAya Thank you for replying. I'm going to order one and try your recipe.
hi Aya, do you use top and bottom heat / just the bottom heat for the oven? thanks!^^
please reply
Sorry for the late response! I did not have the setting, just picked convection(fan) baking setting.