Vanilla madeleine mix
Discover Chef François Daubinet's recipe for vanilla madeleine batter, which brings out the best in Norohy vanilla extract!
Madeleine mix
- All-purpose flour 500 g
- Baking powder 15 g
- Sugar 550 g
- Whole eggs 500 g
- Melted unsalted butter 400 g
- Grapeseed oil 75 g
- Organic vanilla liquid extract Madagascar 20 g
Melt the butter and set aside.
Sift together the flour and baking powder.
Whisk the eggs into the sugar and vanilla until pale, sift the dry ingredients onto the mixture, and fold in. Add the warm melted butter, then the oil, mix well and refrigerate for 24 hours.
BAKING:
Preheat the oven to 450°F (250°C).
Place the madeleines in the greased and floured molds.
Put them in the oven, turn the oven down to 430°F (220°C) and bake for 7 to 8 minutes.
Turn out immediately and cool on wire racks.
François Daubinet
Pastry chefFrançois Daubinet is a French pastry chef renowned for his boldness and creativity. He began his career in 2007, after studying at the École Ferrandi Paris. He went on to excel at Fauchon, then as executive pastry chef at Le Plaza Athénée in Paris, and finally at Pierre Hermé. In 2021, he launched his own creations and collaborated with luxury brands, as well as hosting masterclasses and gastronomic events. His style is distinguished by a combination of textures, flavors and an aesthetic inspired by contemporary art. François Daubinet is also renowned for his commitment to passing on his know-how to the next generation of pastry chefs.
