{"id":7485,"date":"2022-02-12T19:22:53","date_gmt":"2022-02-13T00:22:53","guid":{"rendered":"https:\/\/delamourencocotte.com\/?p=7485"},"modified":"2024-08-24T09:10:23","modified_gmt":"2024-08-24T14:10:23","slug":"french-madeleines-by-french-pastry-chef-cyril-lignac","status":"publish","type":"post","link":"https:\/\/delamourencocotte.com\/en\/french-madeleines-by-french-pastry-chef-cyril-lignac\/","title":{"rendered":"French madeleines by french pastry chef Cyril Lignac"},"content":{"rendered":"\n

Piece of life<\/h2>\n\n\n\n

Madeleines\u2026 these little cakes are linked to my childhood. And I love them! I love a particular kind above all, and they are the Liverdun madeleines<\/a>. People outside Lorraine (east of France, where I am from) don’t know just how good they are. Their texture is slightly different from the classics you find, with a firm crust. Every time I visit France or when we receive visitors travelling back from France, we ensure to pack them on the baggage travelling back to Canada. It is non-negotiable. Hubby is always very amused by my love for those little madeleines, but he does not hesitate to devour them. And let’s not start to talk about the kids.<\/p>\n\n\n\n

About Cyril Lignac Madeleines<\/h2>\n\n\n\n

Failing to find the Liverdun madeleines’ recipe (an exceptionally well-kept secret), I decided to start a comparative marathon of the greatest french chefs’ recipes. I opened the chest with Cyril Lignac’s one, found in his book “P\u00e2tisserie<\/a>” [a must-have if you love french pastry].<\/p>\n\n\n\n

This recipe has no difficulties and is also quick to prepare. There is only a long resting time, 24h [this is what allows the madeleines to get their beautiful characteristic bumps]. I straightly followed the recipe, except for a few grams of sugar. Regarding the cooking time, I left them baking longer. The recipe says 8-10 minutes, but I needed 20 minutes since my moulds are big. Adjust the baking time according to the size of your moulds and your oven [by the way, I remind you that this applies to all recipes]. The madeleines are done when they have well risen up and got a nice golden-brown colour.<\/p>\n\n\n\n

The recipe is approved. You should get delicious madeleines with a great bump.<\/h2>\n\n\n
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Cyril Lignac’s Madeleines<\/figcaption><\/figure>\n<\/div>\n\n\n

For a little more greediness<\/h3>\n\n\n\n

I customized the madeleines with a dark chocolate coating to get a little more greediness. It’s not mandatory, but it gives them a little extra. At home, there are teams: Hubby and daughter for the regular version, and my son and I for the chocolate ones. So, I do 50\/50 of every batch. You can also sprinkle the chocolate with chopped almonds or grated coconut.<\/p>\n\n\n\n

Which mould to use?<\/h3>\n\n\n\n

I have silicone and metal moulds. I have compared these several times, and the results are always better with the metal one. I had no de-moulding problem with the metal one; you have to grease it slightly. So for me, the debate is settled.<\/p>\n\n\n\n

There are metal moulds in different shapes, the great classic, but there are also slightly different versions. I chose the shell shape<\/a> [which has been an in-fashion one for some years], and it always is a great hit!<\/p>\n\n\n

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\"Madeleines<\/div>\n<\/div>\n
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French madeleines, by french pastry chef Cyril Lignac<\/h2>\n
The little gourmet pleasure that takes us right back to childhood. These madeleines are absolutely delicious, and with a little chocolate touch they are even better.<\/span><\/div>\n
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