The madeleine – in French, pronounce it [mad-lène] is a small and typical French cake, that’s quite easy to make.
This sort of French cupcake has the shape of a scallop shell. Of course today you can buy chocolate chip madeleines, savoury madeleines with roquefort and walnuts for example.
But in its original form, the Madeleine is a butter cupcake, very unpretentious, just with vanilla and sometimes a touch of lemon.
The key ingredient to the madeleine is the madeleine moulding tray. Although you can probably find one in your own country, his makes a great gift or souvenir to bring back when you travel to France!
Baking an authentic madeleine is quite easy. Here is a typical Madeleine recipe.
Ingredients To Bake an Authentic Madeleine
To cook good traditional Madeleines cakes, you need :
- 150 grams flower
- 125 grams butter
- 3 eggs
- 130g cane sugar (never put superfine sugar in a cake)
- 20 grams acacia honey
- 1 vanilla bean
- 1 salt pinch
- 5 grams of yeast
- the zest of a half untreated lemon
- A madeleine moulding tray!
4 Tips To Bake The Best Madeleine
Baking Madeleine Tip 1
Choose your butter carefully. Buy a good butter, not salted. The taste of the butter is really important since its going to give its buttery taste to the Madeleine.
Baking Madeleine Tip 2
To make fondant cupcakes, you have to cook a brown butter. This means, first, melt butter over a regular fire. When the butter becomes a light-brown color with a smell of hazelnut, put it in a cold bowl to cool it down.
Baking Madeleine Tip 3
For a very subtle taste, you mix up brown butter with some Acacia honey !
Baking Madeleine Tip 4
To get a beautiful madeleine, you have to try to keep its typical small hump. Therefore, you need to let the batter rest in the fridge for 2h… or the whole night ! Otherwise, it falls flat and all is lost!
First, make the brown butter as described in Tip 1.
Beat the eggs, the sugar, and add a pinch of salt. Add the flower and baking powder, then the brown butter. If you want, add a lemon zest and vanilla, or anything you’d like to add flavor to your Madeleine. You can be creative: try a roquefort Madeleine, why not? If you go this way, hold the sugar!!
Then, preheat the oven to 460 Fahrenheit, fill in the baking pans and low the temperature to 390 Fahrenheit while you put them into the oven.
After 5 minutes, low the temperature to 355 Fahrenheit.
Leave the madeleines 5 minutes more and get them out of the oven to let them cool down before… eating them !
Bon appétit !