Cannabis Madeleines: The Perfect Bump

Instructions

1. 1

   5 min Timer

   In a large bowl, whisk the eggs and sugar for 3-4 minutes until pale and tripled in volume. Add the lemon zest, vanilla extract and tablespoon of milk. Mix.

   Tip: Room-temperature eggs integrate better and produce more volume than cold eggs from the fridge.
2. 2

   Fold in the flour and baking powder 2 min Timer

   Sift the flour, baking powder and salt over the egg mixture. Fold in with a spatula using enveloping movements, without overmixing. The batter should be smooth but not overworked.

3. 3

   Add the melted butter and THC and CBD oil 3 min Timer

   In a small bowl, combine the 100g melted butter with the full bottle of Space Cake THC and CBD oil. Whisk 30 seconds to homogenise. Pour this butter-oil mixture in a thin stream into the batter while folding gently. The batter will become smooth and shiny.

   Tip: Butter should be melted but not hot (around 40°C). Too hot and it partially cooks the eggs.
4. 4

   Refrigerate (key step for the bump) 60 min Timer

   Cover the bowl with cling film directly touching the batter surface and refrigerate for minimum 1 hour, ideally overnight. The cold firms the butter and creates the thermal tension that produces the bump.

   Tip: Overnight is ideal. The batter develops more flavour and the bump will be even more pronounced after a full night of rest.
5. 5

   10 min Timer

   Preheat the oven to 220°C. Butter each madeleine mold generously, then place the mold in the fridge for 5 minutes. A buttered cold mold entering a very hot oven with cold batter creates the second thermal shock that amplifies the bump.

   Tip: Wait until the oven is truly at 220°C. An oven thermometer avoids bad surprises.
6. 6

   Fill the molds 5 min Timer

   Remove the batter from the fridge. It should be thick and firm. Fill each cavity three-quarters full using a piping bag or two spoons. Do not smooth the surface. Distribute evenly so each madeleine has the same dose.

   Tip: Do NOT preheat the mold in the oven: keep it cold until the last moment before filling.
7. 7

   Two-stage baking 12 min Timer

   Bake at 220°C for 4 minutes (the initial thermal shock that creates the bump), then lower to 180°C and bake for a further 8 minutes. Madeleines are done when the edges are golden and the bump is well formed. Remove immediately from the mold and cool on a rack.

   Tip: The two-stage baking (220°C then 180°C) is the secret of professional madeleines. Do not skip the temperature drop.