Japanese Milky Madeleines

Recipe from "Okashi sweet treats made with love" by Akeiko Ishida

pastry flour 120 g ( I uesd cake flour)

rice flour or corn flour 20 g (I used corn flour)

milk powder 15 g

baking powder 1/2 tsp

honey 15 g

hot water 1 tbsp

unsalt butter 100 g

heavy cream 50 g

vanilla extract 1 tsp

eggs 140 g(about 3 eggs)

a pinch of salt

fine sugar 150 g


1  Grease and flour madeleine mold or muffin pan.
Preheat oven to 170 C or 335 F.Sift together flours baking powder and milk powder.
Combine water and honey in a small bowl.

2 Place butter cream and vanilla in a bowl and heat over a double boiler until butter is melted. Set aside

3 In another bowl, beat the eggs and salt with a whisk. Add sugar, place the bowl over the double boiler and mix well.

4 When egg mixture is warm use an electric mixer to beat on high speed until light and fluffy.
Reduce speed to medium and continue beating for about 1 minute.Add honey and mix well.

5 Gently fold in flour , milk powder and baking powder mixture with a spatula.
Add cream and butter mixture and fold until just incorporated

6 Pipe batter into prepare mold. Bake for about 20-25 minutes until madeleines are light and golden in color.Cool on a wire rack.