Vanilla French Madeleines
Serves 24
15 mins prep
8 mins cook
120 mins Chilling Time
143 mins total
Made from scratch Vanilla French Madeleines are a delicious soft mini cake made with hints of vanilla, almond, and lemon.
Madeleine Batter
ozall purpose flour or pastry flour10-11% protein
tsphoney
tspalmond paste or almond extract
ozwhole milkwarm
ozunsalted European Style butter 82% butterfat, melted and still warm
Butter and Flour For Prepping Pan
buttersoftened to room temperature
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Make the Batter
Whisk together the flour and baking powder in a medium bowl. Set aside.
oz all purpose flour or pastry flour
oz baking powder
In a separate large bowl combine the sugar, honey, eggs, vanilla, almond, lemon zest, and salt. Whisk together by hand until smooth.
tsp fine sea salt
oz granulated sugar
tsp honey
tbsp vanilla bean paste
tsp almond paste or almond extract
oz large eggs
tsp 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.
oz whole milk
Gradually whisk in the warm melted butter, a third at a time until smooth.
oz 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.