The French treat is a family favorite.
Good luck, welcome to Ludo a la Maison and Luca. Today, with Luca, I'm going to show you how to do orange Madeleines. Very classic not cookie but French legacy or so. The Madeline's very known. Most the time, you eat the Madeleines more at the restaurant. The fancy restaurant always do a big Madeleine First, we're going to melt the butter and the honey, okay Luka? You like [INAUDIBLE]. We're going to caramelize a little bit the honey and butter together. In the meantime, Luka is doing the orange zest. We need five orange zest and one lemon zest for the orange. Why do you like orange? Why? Because mama likes orange. Correct Of course you love orange cake. But you like Madeleine. So we'll do orange and Madeleine. So mama and Luca together. Everybody's happy in the family. In the meantime we're going to start to mix three eggs here, brown sugar and regular sugar. We're going to mix that until it becomes very creamy, okay Luca? So you can already smell the brown butter, the caramelization of the honey. That's what's gonna give a lot of flavor to the [UNKNOWN]. So the eggs [UNKNOWN] that's exactly what you want, the volume double, and become very creamy. Give me some ice. Okay. How fast can you finish that? I will finish [UNKNOWN] faster, okay guys. Put a little touch of water in the ice. [MUSIC] What's going on over there? [LAUGH] Let's go Luca vite vite vite [UNKNOWN] vite. See, all better. [FOREIGN] listen, see? Do you [INAUDIBLE] them together? I don't remember. Long time ago. Long time ago yeah? Luca love mandoline. He love it because we always buy for breakfast From the very, very big company called Costco. But actually they are pretty good. Okay, you can add the flour. [MUSIC] Get a bit more speed. We don't want any lump of flour. Now we're going to add the butter, okay. [MUSIC] This is getting little bit more thicker, you see. [MUSIC] Have you? [SOUND] And now we're gonna put all the orange zest. You said you have to taste. Yeah, but [LAUGH]. I always say to him, always taste to make sure it's okay, cuz when it's cooked, nothing you can do. So I was very proud of Luca. Actually he listens sometimes, you know. Thank God he's not like his dad, he listens. Okay, what we do now Luca, what we do now? [MUSIC] Taste? Yeah we taste. C'est bien. C'est bien. Good. Now we're gonna put it in the pastry bag okay. Voila. And after we put in the fridge for one hour, okay. [MUSIC] Now we're gonna do big [INAUDIBLE]. So regular non-stick Madeleine mold. Take a little piece of paper towel, little butter, and you can just put like this [INAUDIBLE] okay? Everywhere, don't be shy. And now we're going to put Is what Luca? Flour. Two tablespoons flour. [SOUND] Shake it. Viola. And now let's go [UNKNOWN]. The dough. You said one hour. Yeah but don't tell them. I make another one. One is ready, Luca. Don't tell them the secret of TV. It's a secret. A secret. Our Madeleine, they rest for an hour. No, you rest it over the night. I mean you can do it overnight if you want, but an hour is enough too. Hold on, wait for papa. So I start to show Luca how to pipe, and I say to him, Luca it's not enough, you need to put more. My pastry bag don't move. I stay here and I push. Okay. [FOREIGN] Okay. [FOREIGN] [MUSIC] [FOREIGN] We're going to put them in the oven between 10 and 12 minutes, okay? [MUSIC] [FOREIGN] [UNKNOWN] can you give me Water? Water, please. Thank you, [UNKNOWN] Now we're going to wait 10 minutes, okay? [FOREIGN] All right, it was good, no? I think we did a good job. He loves ice. No I don't. Yeah, you like ice. No I don't. No I don't. No I don't. All right. Let's go see the [UNKNOWN]. You can see it start to rise now. Some got big, some got smaller. Some we put a lot of dough, some we put less dough. Actually the best one is yours. It's perfect, did you see it? You should have done it my way. I should do your way? Yep. [SOUND]. But he was a little too much better in the mold. And of course, Picar was saying, I told you, pa pa, you put too much. I don't know who you know that? So weird. [MUSIC]. And this one is not cooked, not cooked. I'm gonna put it for two more minutes. Raw dough is good. I love like this, too, like. It's more gooder than a pan cake. [UNKNOWN] like me when I was a kid. I love to eat, that's why I became a chef. I can see myself in Luca a little bit. Don't burn it. That should be done already. [BLANK_AUDIO] Yours is fat. The last one is fat. [SOUND] Okay guys. [UNKNOWN] No. No. No. I'm going to turn it. Un deux trois. [SOUND] [LAUGH]. Do you understand that why we put a lot of butter? Now mine is burnt. [UNKNOWN] Was right, actually. I should listen to him. [MUSIC] So here you have the Orange Madeline. I want a little piece. [MUSIC] I also like how the crust is nice and crispy. Crispy.>> [UNKNOWN] u she's right. If you put too much [UNKNOWN] the [UNKNOWN] is crispy crust and moist inside, that's the best. See this one has a lot of bread crust [UNKNOWN] this one a little less. [UNKNOWN] cut off [UNKNOWN]. Do you prefer this one or the one from [UNKNOWN]. This one. Thank you. Thank God. We never know the kids say the truth. Thank God he said papa's Madeleine. Kids are very honest. They don't lie to you. When they tell you they love you, they love you. [UNKNOWN] good job. [FOREIGN] [MUSIC] [NOISE]