Lemon Thyme Madeleines

BY GILLES MARCHAL

Makes 15 madeleines.

CHEF'S TIP: Fresh out of the oven, enjoy the madeleines with caramel ice cream or earl grey tea...in homage to Marcel Proust.

Madeleines

INGREDIENTS:
100 g whole tempered organic eggs
40 g organic whole milk
Freshly grated zest of two limes
90 g superfine sugar
8 g baking powder
125 g organic T45 flour without additives
140 g hot melted P.D.O. butter

METHOD:
In a mixing bowl, gently but firmly whisk the eggs and milk (without creaming). Add the lemon zest.
Mix the sugar and baking powder with the flour, then pour the mixture over the eggs and milk. Whisk this mixture vigorously.
Once the dough reaches dropping consistency, melt the butter and fold into the mixture while still hot.
Once the dough is smooth and soft, it should rest in a cool place for at least six hours to rise.
A few hours later, using a spatula, fold the dough gently to remove any air bubbles, until you obtain the texture and smoothness of a thick cream.
Lightly and carefully butter every corner of the molds. Sprinkle them with flour, then tap to remove any excess, before filling them with dough. In a baker's oven, bake directly on the floor at 250°C, on a baking tray, for around six minutes. Unmold after one minute.
In a convection oven preheated to 250°C, place the madeleines in the center of the oven on a baking tray. Switch off the oven.
Cook with the door closed for 5 to 7 minutes. Then turn the oven back on and continue cooking for 1 to 2 minutes to obtain an even color and a good rise. Remove from the oven and unmold after resting for one minute.

icing

INGREDIENTS:
400 g powdered sugar
90 g fresh lime juice
1 bunch fresh thyme, leaves thinned

METHOD:
Mix everything together.
Once the madeleines are cooked, dip them halfway on the fluted side, turning them out onto a wire rack. Leave to drain for one minute, then add a few sprigs of fresh thyme, before baking for 30-40 seconds in a convection oven heated to 230°C to set the glaze.