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1
Grease the moulds and sprinkle with strong bread flour if necessary.
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2
Melt the unsalted butter in a microwave.
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3
Pre-heat the oven to 170C.
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4
Mix the dry ingredients and sift into a bowl.
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5
Mix the eggs, honey, and vanilla beans together and add to the dry ingredients.
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6
Stir until evenly combined.
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7
Add the melted butter and stir well.
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8
Add the rum and stir until the batter is even and smooth.
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9
If you have time, rest the batter for more than 1 hour.
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10
I put the batter into a piping bag and put it in the vegetable bin in the fridge.
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11
Pre-heat the oven to 170C.
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12
Pipe the batter into the moulds to fill up to 80 %.
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13
Give several sharp taps to the moulds to flatten the surface.
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14
Bake at 170C for about 20 minutes.
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15
When a skewer inserted comes out clean, they are ready.
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16
Remove the madeleines from the mould and put on a cooling rack.
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17
When almost cooled, cover with cling film and leave to cool completely.
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18
Alternately, you can cover with a moistened tea towel while hot and leave to cool.
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19
To store them, wrap them in cling film or put in a plastic bags to prevent from drying out.
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20
Freshly baked, these are fluffy and have the wonderful smell of vanilla.
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21
After cooled, the sponginess is settled and moist.
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22
I like them either way.
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23
Have a look at my 'Milky Madeleine'.
