Brioches or Madeleines

Preheat the oven to 375°F (190°C). Grease the madeleine or brioche molds thoroughly with oil, ensuring all crevices are coated to prevent sticking.

Crack the eggs into a large mixing bowl and add the sugar. Whisk vigorously for 3–5 minutes until the mixture becomes pale, thick, and forms ribbons when the whisk is lifted.

Gently fold the melted butter or oil into the egg mixture using a spatula, working in two additions to maintain the aeration. Fold until just combined.

Sift the flour over the batter and fold it in gently until no dry streaks remain. Do not overmix, as this will deflate the batter.

Zest the vanilla pod or lemon peel and fold it into the batter to distribute the flavor evenly throughout.

Transfer the batter to a piping bag or spoon it carefully into the prepared molds, filling each mold about three-quarters full to allow room for rise.

Bake in the preheated oven for 12–15 minutes until the cakes are golden brown on top and a toothpick inserted into the center comes out clean.

Remove from the oven and let the cakes cool in the molds for 2–3 minutes before turning them out onto a wire rack to cool completely.