Madeleine (4 flavours)

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These scallop-shaped butter cakes are the epitome of classic French Patisserie. They are baked in a special pan that gives them a scalloped shell shape that is ribbed on one side, and smooth with a hump on the other. They taste the best eaten fresh from the oven!😘





The green tea madeleine 👆 was supposed to coat with green tea chocolate... Hmm, I forgot to add in green tea powder into melted white chocolate. 😅

👆Baking in process...

Madeleine (4 flavours)玛德琳（4种口味）


Plain Madeleine: 

Cake flour 240g

Baking powder 12g

Eggs 200g (4 pc grade A)

Sugar 200g

Heavy cream 40g

Melted unsalted butter 240g

Vanilla extract 5g


Chocolate madeleine:

Plain madeleine mixture 200g

Cocoa powder 5g


Green tea madeleine:

Plain madeleine mixture 200g

Matcha powder 3g


Strawberry + Dried Cranberries* madeleine:

Plain madeleine mixture 200g

Strawberry powdered  6g*

Dried Cranberries(chopped)  40g ( Reserve 20g for sprinkle on top)


Vanilla madelein:

You can add in lemon juice or leave it plain.


Instructions:

  1. Melt the butter and set aside. You can melt it in the microwave or melt it on the stovetop.
  2. Beat the eggs and sugar with a whisk. 
  3. Sift the flour and baking powder . Mix the flour into egg mixture. 
  4. Stir in the melted butter. It will take a minute to fully incorporate. Then stir in the warm heavy cream into batter. The batter will be thick, silky, and shiny.
  5. Divide the batter: 200g each for each flavour. Mix it well and pour into a piping bag.
  6. 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.
  7. During the last 10 minutes of chilling, preheat the oven to 350°F (180°C).
  8. Using a pastry brush, lightly brush the pan with melted butter.
  9. Pipe the batter into the center of each scalloped well. No need to spread it to the edges. Just plop it in the center. 
  10. Bake for 10-13 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.
  11. Coat with melted chocolate or dust with confectioners’ sugar, if desired, before serving. 
  12. Store in an airtight container. These will  keep for up to 3 days at room temperature . Or keep in the fridge for a week. They may also be frozen for at least a month.


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: Sunday Baking

Happy Baking!


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