{"id":57555,"date":"2026-08-31T22:35:00","date_gmt":"2026-08-31T20:35:00","guid":{"rendered":"https:\/\/koffietcacao.com\/?p=57555"},"modified":"2026-08-31T22:35:21","modified_gmt":"2026-08-31T20:35:21","slug":"sweet-madeleines-by-hidde-de-brabander","status":"publish","type":"post","link":"https:\/\/koffietcacao.com\/en\/blog\/sweet-madeleines-by-hidde-de-brabander\/","title":{"rendered":"Sweet madeleines by Hidde de Brabander"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">There are few French classics as recognizable as the madeleine. The small shell-shaped cake became world famous thanks to French writer Marcel Proust, but owes its popularity mainly to its soft texture, buttery taste and versatility at the table. <\/p>\n\n<p class=\"wp-block-paragraph\">In <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The Art of Baking<\/a><\/em> Hidde de Brabander opts for a classic version that focuses on simplicity. Especially in a recipe with relatively few ingredients, technique comes into play. Letting the batter rest is essential and contributes to the characteristic structure and shape. Serve these madeleines freshly baked with an espresso, cappuccino or an elegant black tea.   <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Pieces:<\/strong> 24<br \/><strong>Preparation time:<\/strong> 20 minutes + 8 hours waiting<br \/> Baking time<strong>:<\/strong> approx. 12 minutes<br \/> Oven temperature<strong>:<\/strong> 170 \u00b0C<\/p>\n\n<h3 class=\"wp-block-heading\"><strong>Also needed<\/strong><\/h3>\n\n<ul class=\"wp-block-list\">\n<li>large madeleine mold with 12 cavities (preferably metal)<\/li>\n\n\n\n<li>(mixer with whisk<\/li>\n\n\n\n<li>piping bag with smooth nozzle<\/li>\n<\/ul>\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-7387b849 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:33.33%\">\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>200 g egg<\/li>\n\n\n\n<li>170 g granulated sugar<\/li>\n\n\n\n<li>200 g butter + extra to grease<\/li>\n\n\n\n<li>20 g honey<\/li>\n\n\n\n<li>180 g wheat flour<\/li>\n\n\n\n<li>10 g baking powder<\/li>\n<\/ul>\n\n\n\n<p class=\"wp-block-paragraph\"><strong>Tip Hidde de Brabander:<\/strong> For best results, he uses butter with a fat percentage of about 82% to 84%.  <\/p>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\" style=\"flex-basis:66.66%\">\n<h3 class=\"wp-block-heading\"><strong>Preparation<\/strong><\/h3>\n\n\n\n<ol start=\"1\" class=\"wp-block-list\">\n<li>Beat the egg with the granulated sugar with the (stand) mixer with whisk on high speed until light and fluffy. Melt the butter along with the honey in a saucepan over low heat until everything is just melted. Make sure the mixture does not get too hot. Let cool slightly.   <\/li>\n\n\n\n<li>Sift the wheat flour and baking powder twice with a fine sieve.<\/li>\n\n\n\n<li>Carefully spatula the butter mixture into the fluffy egg mixture. Then spatula in the flour mixture until a homogeneous batter forms. <\/li>\n\n\n\n<li>Scoop the batter into a piping bag and let it rest in the refrigerator for at least 8 hours.<\/li>\n\n\n\n<li>Preheat the oven to 170 \u00b0C. Grease the madeleine mold with some butter. <\/li>\n\n\n\n<li>Spray about two-thirds of the cavities of the madeleine mold with batter.<\/li>\n\n\n\n<li>Bake the madeleines in the oven for about 12 minutes, or until they have golden brown edges.<\/li>\n\n\n\n<li>Remove the madeleines from the mold immediately after baking and let cool on a wire rack.  <\/li>\n<\/ol>\n<\/div>\n<\/div>\n\n<p class=\"has-background wp-block-paragraph\" style=\"background-color:#abb7c252\">This recipe is from <em><a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">The art of baking<\/a><\/em> of Hidde de Brabander. Curious about his views on technique, taste experience and craftsmanship? Also read our <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-on-technique-tradition-and-why-a-brownie-shouldnt-be-fluffy\/\" target=\"_blank\" rel=\"noreferrer noopener\">premium interview<\/a> with Hidde de Brabander. You can also find an overview of all the recipes we publish from this book <a href=\"https:\/\/koffietcacao.com\/en\/blog\/hidde-de-brabander-releases-new-baking-book-the-art-of-baking\/\" target=\"_blank\" rel=\"noreferrer noopener\">here<\/a>.   <\/p>\n","protected":false},"excerpt":{"rendered":"<p>These classic madeleines from The Art of Baking by Hidde de Brabander combine a soft texture with a rich buttery taste.<\/p>\n","protected":false},"author":2,"featured_media":57537,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4656],"tags":[5021,5100,4787,5079,5081,5019,5098,5027,5029,5090,5099,5024,4870],"class_list":["post-57555","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-receptions","tag-bins","tag-cakes","tag-coffee","tag-dessert","tag-french-patisserie","tag-hidde-de-brabander","tag-honey","tag-madeleines","tag-pastry-chef","tag-recipe","tag-sweet-madeleines","tag-the-art-of-baking","tag-thee"],"_links":{"self":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57555","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/comments?post=57555"}],"version-history":[{"count":0,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/posts\/57555\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media\/57537"}],"wp:attachment":[{"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/media?parent=57555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/categories?post=57555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/koffietcacao.com\/en\/wp-json\/wp\/v2\/tags?post=57555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}