Madeleines are those little sponge cakes, appreciated by kids, but not only… They have a distinctive shape, like a shell at the bottom, but more importantly a hump on top (that I like to bite as soon as I have a madeleine in my hands!).
For these ones, as my son took them with him to his playdate, I chose one of his (and mine as well) favorite flavors: the yuzu.
These madeleines are made of:
- a madeleine batter with yuzu puree
- a milk chocolate coating (Bahibe 46% of Valrhona, a milk chocolate but with dark chocolate features, not too sweet, a bit bitter)
- sesame seeds
This batter is really easy to prepare. You can use just a manual whisk and a mixing bowl instead of the stand mixer (convenient for larger quantities). The proportions below are adapted for 12 big madeleines. If you wish to prepare mini-ones, you have to adjust the cooking time (you can simply cook them at 180°C for 6/7 minutes and check). The batter can be stored in the fridge for up to 2 days, otherwise placed in the freezer.
- Stand mixer with flat beater
- Basting brush
- 12-hole non-stick madeleines tray (preferrably NOT silicone ones)
- Extra baking tray (eg. oven tray)
- Piping bag
- 115 g Butter
- 1 pinch Table salt
- 115 g Eggs Approx. 2 big eggs, at room temperature
- 25 g Cassonade Unrefined cane brown sugar
- 80 g White sugar
- 1 piece Lemon
- 115 g Flour
- 3.5 g Baking powder
- 25 g Yuzu puree
- 5 g Lemon juice
- 20 g Butter For the tray
- Wash the lemon and zest it. Add the zests to the butter.
- Place the butter in the saucepan and melt it around 50°C. Add the salt
- Place the eggs, the cassonade and the white sugar in the bowl of the stand mixer equipped with the flat beater. Mix just to combine them.
- Sieve the flour TOGETHER with the baking powder. Add them to the previous mix.
- Add the warm butter. Do not overwork the batter otherwise the madeleines will be tough.
- Add the lemon juice and yuzu puree and stir.
- Cover the batter with cling wrap directly on the surface and place in the fridge to rest for a minimum of 6 hours.
- Once the batter rested, melt the 20g of butter and grease the madeleines tray using a basting brush. Place the tray in the fridge for 5 minutes.
- Place the extra baking tray in the oven and preheat it at 200°C in STATIC mode.
- Pour the batter in the piping bag, and cut the tip. Fill the holes of the pan leaving 3 to 5mm to the top.
- Place the tray in the fridge for 30 minutes (this step is optional).
- Bake for 3 minutes. Switch-off the oven and leave the tray inside for 2 minutes. Switch-on the oven again at 180°C and continue baking for 2 minutes.
- As soon as they are done, tip them out onto a wire rack to cool.
Prepare a frosting with 100 g tempered chocolate. I prefer to use the Bahibe 46% of Valrhona because it’s a milk chocolate that tastes a bit like a dark one. Dip the madeleines in the chocolate and remove the excess. Sprinkle with sesame seeds and let the frosting set before enjoying them.
It’s important to let the batter rest for at least 6 hours, in order to get the nice hump on top. You can for instance prepare it in the evening and bake it in the morning, it’s delicious for breakfast!
It’s also important not to overwork the batter (as mentioned above) in order to get this characteristic texture, very soft and moist.
The hump develops better when there is an important thermal shock, and here are few tips to maximize your chances of getting a nice one:
– placing the madeleines tray in the fridge after filling the holes for additional 30 minutes,
– placing an empty tray in the oven before preheating it, to increase the thermal shock when placing the madeleines tray in the oven (contact surface higher than if the tray is placed directly on the oven grid),
– using a stainless steel madeleines tray instead of silicone ones, because steel transfers the heat faster than the silicon.
There are other methods to cook the madeleines, this one works well for me, you can definitely try yours, it depends on the oven. You can for instance cook them at 180°C for 10 minutes and check. I recommend using static mode though.
If you chose to stuff the madeleines (for instance a fruit confit or a chocolate ganache), it’s better to do it as soon as you take them out of the oven, using a piping bag with a 3/5mm plain nozzle.