Vanilla French Madeleines
Made from scratch Vanilla French Madeleines are a delicious soft mini cake made with hints of vanilla, almond, and lemon.
Servings: 24 madeleines
Ingredients
Madeleine Batter
- 125 grams all purpose flour or pastry flour 10-11% protein
- 6 grams baking powder
- 1/2 teaspoon fine sea salt
- 100 grams granulated sugar
- 2 teaspoons honey
- 1 tablespoon vanilla bean paste
- 1/2 teaspoon almond paste or almond extract
- 100 grams large eggs
- 2 teaspoons fresh lemon zest
- 50 grams whole milk warm
- 125 grams unsalted European Style butter 82% butterfat, melted and still warm
Butter and Flour For Prepping Pan
- butter softened to room temperature
- all purpose flour
Instructions
Make the Batter
- Whisk together the flour and baking powder in a medium bowl. Set aside.125 grams all purpose flour or pastry flour, 6 grams baking powder
- In a separate large bowl combine the sugar, honey, eggs, vanilla, almond, lemon zest, and salt. Whisk together by hand until smooth.1/2 teaspoon fine sea salt, 100 grams granulated sugar, 2 teaspoons honey, 1 tablespoon vanilla bean paste, 1/2 teaspoon almond paste or almond extract, 100 grams large eggs , 2 teaspoons fresh lemon zest
- Whisk in the warm milk. Then, sift in half of the flour mixture at a time, whisking until smooth to prevent a lumpy batter.50 grams whole milk
- Gradually whisk in the warm melted butter, a third at a time until smooth.125 grams unsalted European Style butter
- Cover the bowl with plastic wrap and refrigerate for 2 hours. *Batter can also be refrigerated overnight, with the plastic wrap touching the batter to prevent a skin from forming.
- Preheat oven to 400℉ (200℃) conventional or convection oven.
Prep the Pan
- Generously brush the softened butter across each shell cavity, getting into every groove. Sift flour over the butter and then tap out any excess.butter, all purpose flour
- Place the pan in the fridge for about 10-minutes for the butter to firm.
- Remove batter from the fridge and transfer to a piping bag for easing filling. Pipe batter into each cavity filling up to 90% or 3/4 full.
- Place the filled pan in the freezer for 10-15 minutes for an extra cold pan and batter before placing in the oven. The temperature shock of the cold batter in a hot oven will create that perfect hump.
Bake
- Place pan on the middle oven rack. Bake for 2 minutes, then reduce temperature to 375℉ (190℃) and bake for an additional 6-7 minutes.
- The center of each madeleine should have a raised bump and a golden brown crust will form around the edges.
- Remove pan from the oven and immediately tip madeleines out onto a wire rack to cool completely.
- Wash the pan and then prep it again with butter and flour. Repeat with remaining batter.
- Lightly dust cooled madeleines with powdered sugar and serve.
Video
Notes
DO NOT SKIP CHILLING TIME:
What gives French Madeleine's their signature bump is the reaction of cold batter going into a hot oven. The batter also needs the original rest to relax the gluten, thicken the batter, and develop in flavor. I've found that a quick freeze of the pan filled with batter creates a lovely tender cake with a high bump and crisp edges.
What gives French Madeleine's their signature bump is the reaction of cold batter going into a hot oven. The batter also needs the original rest to relax the gluten, thicken the batter, and develop in flavor. I've found that a quick freeze of the pan filled with batter creates a lovely tender cake with a high bump and crisp edges.