A French pastry with a classy name~~Madeleines. Madeleines are small sponge cakes baked in a shell-like shaped mold. The bump on top of madeleines is a signature of the authentic French madeleine pastry.
These airly teacakes are make with most basic ingredients. They aren’t difficult, but they do demand your attention, patience, and precision.
They’re a delicate little butter sponge cake. However you categorize them, Madeleines are known for their beautiful and distinct scalloped shell shape and need nothing more than a sprinkle of confectioners’ sugar on top.
Madeleines are best right out of the oven. They’ll lose a lot of moisture overtime, so I suggest baking and enjoying them fresh. Dunk them in coffee or hot chocolate… yummy!!😋
Ingredients 材料:
110g Unsalted butter 无盐黄油
3 Large Eggs (Room temperature) 室温鸡蛋
2tsp Honey 蜂蜜
100g Caster sugar 细砂糖
1/4tsp Salt 盐
110g Cake flour 低筋面粉
10g Milk powder (optional) 奶粉（可选）
1/2tsp Baking powder 泡打粉
Coating: ( Optional)*
Powdered sugar (Icing sugar）糖粉
White chocolate 白巧克力
Macha powder 抹茶粉
Dark chocolate 黑巧克力
Dried Cranberrie chopped 蔓越莓干 切碎
Walnuts chopped 核桃 切碎 ( Any nuts)*
Instructions:
- Melt the butter and set aside. You can melt it in the microwave or melt it on the stovetop.
- Beat the eggs, honey and sugar together on high speed until the mixture are thick, pale, and form ribbons when you lift the beater.
- Whisk the flour, baking powder, and salt together in a small bowl. Using a spatula or wooden spoon, gently fold the flour into egg mixture.
- Stir 1/4 cup of the batter into the melted butter. It will take a minute to fully incorporate. Then stir it all into the rest of the batter. The batter will be thick, silky, and shiny.
- Cover the batter and chill in the refrigerator for 30-60 minutes. Try not to chill any longer than this as the butter in the batter will begin to solidify.
- During the last few minutes of chilling, preheat the oven to 350°F (175°C).
- Using a pastry brush, lightly brush the pan with melted butter.
- The batter will be quite airy and spongey after resting. This is good! Do not try to deflate it. Pour into a piping bag.
- Pipe the batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center.
- Bake for 12-15 minutes. The madeleines are done when the tops spring back after lightly pressed with your finger. Invert the pan onto the counter. Transfer the warm madeleines to a wire rack to lightly cool.
- Dust with confectioners’ sugar, if desired, before serving. Madeleines are best enjoyed right after baking, and they dry out very quickly.
Note:
- Letting the batter rest in the refrigerator ultimately helps the madeleines rise up taller in the oven. Taller usually means fluffier, which is exactly what we’re shooting for.
- You can decorate it with Walnuts, Pistachio nuts, Almond nibs or etc.*
Recipe references from: Little Duck's Kitchen
Happy Baking!
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