once again, it is madeleines time

because @DavidAstinWalsh asked (sadly, I will use American measuring units)

Key ratio:
1 cup flour
1/2 cup sugar
1/2 cup butter

2 eggs

1 tsp vanilla extract
1 tsp lemon/orange/pamplemousse zest
1/2 tsp baking powder
1/8 tsp salt

1) combine the eggs and sugar in a large mixing bowl. Beat for at least 8 minutes, until it emulsifies. Incorporate vanilla extract and zest half way.

2) while you're beating the eggs and sugar, melt the butter on very low heat, reserve

3) combine flour, salt and baking power

4) fold half of the flour into the egg/sugar emulsion, fold very gently until smooth, then add the remainder, continue folding gently until smooth and shiny – CRITICAL

5) drop 1/4 cup of the smooth batter into the melted butter, stir gently for 4 to 5 minutes, no heat, until the batter has absorbed and emulsifued with the butter. Butter, batter etc etc – CRITICAL STEP AS WELL, this is all about good emulsion folks.

6) fold the butter/batter emulsion into the batter, to fully incorporate the whole thing together - after 5 minutes of gentle folding it should look smooth and shiny and have a springy, flexing texture.

7) put in the fridge for 30 minutes to an hour to chill it.

8) BAKING:
– Pre-heat oven to 350F/180C, coat the madeleine BAKING sheet with generous butter

– to achieve the perfect madeleine bumpy shape, you need to put the hardened batter in small balls at the center of each mold

– bake for 10-12 minutes until edges are brown

VOILÀ

this is how I learned from my grandma, or rather my grandma's cook, who was from Brittany – the land of butter

if you want to get clever: the trick to get the "head" of the madeleine is to deposit the batter in the mold in two steps, one dollop for the "cul de la madeleine" and one smaller dollop on top for the head.

(for that, you should do like pâtissiers and make your own funnel - I am too lazy to do that but it's easy, use parchment paper, roll it into a cone and press the batter in - you have to commit)