How to Make Perfect French Madeleines
Madeleines are delicious french butter cakes baked in a special madeleine tray which gives them a beautiful scallop shell shape and pattern from one side, and a beautiful hump on the other side. This is going to be a complete guide on how to make perfect madeleines in terms of flavor, texture, and shape.
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Madeleines have an amazing butter flavor which you can combine with any flavoring that you like, I will definitely be making more recipes in the future but today I will keep it simple and add only vanilla since I will be decorating them with some chocolate.
With this recipe, you can make between 24 to 30 madeleines, approximately two batches. The batter needs to chill for at least one hour in the refrigerator but you can keep it for up to 3 days. This makes it the perfect treat to serve with a cup of tea or coffee when expecting people and you want to make things in advance and still serve something fresh.
To bake the perfect classic madeleines you will need a specific tray, but you can also bake them in any other baking tray shape. You will not get the signature shell pattern, but you will still have a delightful and delicious butter cake. But you won’t regret having one, I think it is a must-have if you like baking or eating cake. (Click on the image to check them on Amazon)
How to get the perfect shell pattern
Madeleine baking trays usually are non-stick but to be sure, use a pastry brush and some very soft butter and brush the tray curves generously with butter before pouring in the madeleines batter. Do not fill the madeleine carving in the tray all the way up, the 3 quarters are enough since they will still rise in the oven while baking, approximately one tablespoon.
How to Get the Madeleines’ signature hump.
A good madeleine should always have a hump. When you get the hump, you know they will be extremely soft and moist from the inside. The hump is simply formed because of the heat shock. Start by preheating the oven to 220°C / 428°F, make sure the oven is very hot so think of setting it on for at least 10 to 15 minutes before you pop the tray in the oven. As soon as you place the stray in the oven, set you timer to 5 minutes. Because the batter is still cold, this will cause the thermal shock and you will get to see the hump start forming, so satisfying.
As soon as the 5 minutes are up, lower the heat to 200° / 398°F and bake for a further 4 to 5 minutes.
The total baking time is 15 minutes in 220°C /428°F , and a further 5 minutes in 200°C/398°F
Garnishing the Madeleine
Traditionally, the Madeleine is simply dusted with some powdered sugar, but I like to add a nice thin layer of chocolate, I used white you can use any chocolate you prefer, this enriches the flavor and adds a beautiful crunchy experience to the bite, and so good!
Alternatively, you can use simple icing sugar glazing, chocolate drizzle, or simply icing sugar.
You might need:
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Check out the Recipe Video Demonstration:
Perfect French Madeleines
Equipment
- MAdeleines Baking Tray
Ingredients
- 125 g Soft Butter 1/2 cup + 1 tbsp
- 130 g White Sugar 2/3 cup
- 1 tsp Vanilla Extract or Vanilla Sugar
- 3 Eggs
- 50 g Milk 1/3 cup
- 200 g All-Purpose Flour 1+ 2/3 cup
- 8 g Baking Powder 1/2 tbsp
Garnish
- 150 g Chocolate of Choice 1 cup
- Crushed Nuts
Instructions
- Beat the butter with the sugar and vanilla until fluffy and pale. About 10 minutes.
- Incorporate the eggs one at the time while mixing.
- Add the milk and incorporate it.
- SIft the dry ingredients directly into the mixing bowl
- Fold the dry ingredents into the batter with a spatula.
- Caver the batter and refregerate it between one hour and three days.
- Preheat the Overn to 220C / 428F.
- Brush the Madeleines baking tray with soft butter.
- Fill the madeleines tray to the 3/4, about one table spoon.
- Bake for 5 minutes in 220C / 428F.
- Lower the heat to 200C /398F and bake for a further 4 to 5 minutes.
Chocolate Garnish
- Melt the chocolate and add about 2 teaspoons to each madeleine shell, immedaltly and gently push the madeleines back into the tray.
- Freeze for 30 minutes and immediately unmold.
- Or dip one end of the madeleines into the chocolate and sprinkel some crushed nuts.