Madeleine with Roasted Hazelnut OilShare Pin It Print This Recipe
Who say “Madeleine” in France, say “Proust” and “Emotional Memory”.
We want to add “hazelnut oil” to the atmosphere. Using hazelnut oil instead butter allows the madeleine to be light with a rich yet subtle hazelnut taste.
And who knows…one day some kids will refer your madeleine-hazelnut oil as a perfect childhood moment ?
- 2/3 cup all-purpose flour, plus more for molds
- 1 teaspoon baking powder
- Pinch of fine sea salt
- 1/3 cup sugar
- Finely grated zest of 1 lemon
- 2 large eggs, room temperature
- 1 cup La Toutangelle Roasted Hazelnut Oil
- 2 tablespoons whole milk
Whisk together flour, baking powder, and salt; set aside.
Place sugar and lemon zest in a bowl. Using your fingertips, rub sugar and lemon zest together until sugar is moist and fragrant. Add eggs and whisk until mixture is pale and thickens slightly, about 2 minutes.
Gently fold in flour mixture in three additions; fold in roasted hazelnut oil until fully incorporated. Stir in milk. Batter should be smooth and shiny. Press a piece of plastic wrap against the surface of the batter; transfer to refrigerator and let chill at least 1 hour and up to 2 days.
Oiled and flour a large madeleine pan. Spoon batter into madeleine pan; transfer to refrigerator for 1 hour.
Place a heavy, large baking sheet in oven; preheat oven to 400 degrees.
Place madeleine pan on preheated baking sheet. Bake until golden and big bumps on top spring back when touched, 11 to 13 minutes. Remove pan from oven and immediately release madeleines from pan by rapping pan on counter. If any stick, use fingers to help release. Let cool on a wire rack.