Ingredients Metric/g
Plugra Butter 82% Fat, melted 80
Fresh whole eggs 75
Sucrose 85
Patisfrance Trimoline 25
The Spice House Fleur De Sel, finely ground 1.5
Nielsen-Massey Bourbon Vanilla Paste .5
Fresh Lemon Zest, microplane 1 Lemon
King Arthur Cake Flour, sifted 135
Baking Powder 5
Fresh whole milk 45
Total Weight 452



Melt the butter. Mix the eggs and sucrose together until it reaches light ribbon stage. Add the trimoline, salt, vanilla, and zest. Add the sifted flour and baking powder. Add the milk and tempered melted butter. Let it mature for 12 hours in the refrigerator. Fill pre-buttered madeleine molds and place them in the refrigerator for 30 minutes before baking. Place chilled molds on a hot baking pan in a convection oven at 190°C/375ºF, vent closed, for approximately 9 minutes. Unmold while still hot. Wrap the madeleines immediately when cool.