𝐇𝐎𝐖 𝐓𝐎 𝐌𝐀𝐊𝐄 𝐏𝐄𝐑𝐅𝐄𝐂𝐓 𝐂𝐑𝐄𝐎𝐋𝐄 𝐋𝐀 𝐌𝐀𝐃𝐄𝐋𝐄𝐈𝐍𝐄𝐒 𝐖𝐈𝐓𝐇 𝐇𝐔𝐌𝐏| 𝐄𝐀𝐒𝐘 𝐍𝐎 𝐅𝐀𝐈𝐋 𝐑𝐄𝐂𝐈𝐏𝐄| 𝐂𝐑𝐄𝐎𝐋𝐄 𝐂𝐀𝐉𝐔𝐍 𝐃𝐄𝐋𝐈𝐂𝐈𝐎𝐔𝐒

This is a recipe for no-fail CREOLE LEMON MADELEINES. A thick genoise-like thick batter is refrigerated before baking. The outcome is a perfect lemon madeleine with a pronounced hump, crisp edge, and soft yet sturdy interior.
Give this good luvin from the oven recipe for CREOLE LEMON MADELEINES a try.
And remember: When yah mix a lil’ bit of Creole wit a lil’ bit of Cajun -- dats good eatin’.
𝐈𝐍𝐆𝐑𝐄𝐃𝐈𝐄𝐍𝐓𝐒:
1 1/4 cups PASTRY FLOUR
1/2 teaspoon BAKING POWDER
1/8 teaspoon TABLE SALT
1/2 cups extra fine GRANULATED CANE SUGAR
4 tablespoons LIGHT BROWN SUGAR
8 tablespoons SALTED BUTTER, browned
2 large EGG, room temperature
2 tablespoons WHOLE MILK, scalded
2 tablespoon fresh LEMON JUICE
1/4 teaspoon LEMON OIL
1/2 teaspoon VANILLA FLAVORING
𝗟𝗔𝗚𝗡𝗜𝗔𝗣𝗣𝗘 𝗜𝗖𝗜𝗡𝗚
1/2 cup CONFECTIONARY SUGAR, sifted
1 tablespoon MELTED BUTTER
1 tablespoon fresh LEMON JUICE
1-2 tablespoons WHOLE MILK
Pinch TABLE SALT (if needed)

[@cayogator]

A Beautiful Job ! A MOST important part you showed......Sifting the flour, most people don't do this

[@CreoleCajunDelicious]

Bonjour Cayogator,
Thank you for the support and welcomed advice. Sometimes in an effort to keep the videos under 10 minutes we'll exclude parts that we think people just know. But you are correct -- we shouldn't assume people just know what's important and how to carry it out! Thanks again.
Your Friends at
The Creoljun Contessas