Le secret d'Eric Kayser pour réaliser de belles madeleines

Eric Kayser shows the secret of his guilty pleasure: the madeleine. Beautiful and well shaped, its smooth heart will melt yours. The ingredients: 250g of floor 280g of sugar 7g of fresh baker yeast 1 vanilla pod 250g of butter 4 eggs The utensils: A madeleines shaped baking pan A spatula A pastry bag A sieve A whisk A mixing bowl A knife The timings: Blending of the ingredients: more or less 10 minutes Filling of the baking pan: less than 10 minutes Rest in the fridge: one night Baking: 17 minutes at 160°C The recipe: Melt the butter in the microwaves. Be careful to have a creamy butter, not a totally melted one. Cut your vanilla pod in half and get the beans inside with the back of your knife. Mix the vanilla beans and the eggs with a whisk in the mixing bowl. Then, add the sugar and mix, again. Sift the yeast and the flour with a whisk. Then, mix them with the first blending till your dough is perfectly smooth. Then, pour the creamy butter and mix until you obtain a perfect blending. According to your taste, add ingredients of your own (chocolate, jam, etc...) and personalise your madeleines. You can put your blending in the fridge for a night, now. Or if you prefer, after the filling of your baking pan. Fill your pastry bag with your blending. Fill the holes of your baking pan at two-third. Tap your baking pan on your table to level your dough. If you have not placed your blending in the fridge, yet. You can put it in, now, for a night. It is the secret to have a nice head (the dome) on the top of your madeleines, the same as nice alveolus inside. Place it into the oven for 17 minutes at 160°C. Savour this guilty pleasure without regrets. #MaisonKayserAcademy -------------------- 00:00 The presentation 00:15 The utensils 00:37 The ingredients 00:54 The preparation of the ingredients 06:28 The final step 05:01 The result