Vanilla madeleines
Europe · Dessert · Intermediate
Small golden madeleines with a tender crumb and vanilla fragrance.
- Preparation
- 20 min
- Cooking
- 14 min
- Resting
- 2 hr 15 min
Total time : 2 hr 49 min, including resting.
Cooking : Conventional oven at 210 °C (≈ 410 °F), then 180 °C (≈ 356 °F)
Preparation,
step by step.
Prepare the vanilla butter
Melt 90 g (≈ 3.17 oz) butter over a low heat for about 2 min. Split the pod, scrape out its seeds and add them to the butter. Reserve the empty pod for another infusion. Cool slightly for 10 min.
Make the batter
Whisk the eggs with the sugar for 1 min. Separately mix the flour, baking powder and salt, then incorporate into the eggs. Add the milk and lukewarm vanilla butter. Mix only until no flour remains visible.
Rest
Cover the batter and refrigerate for 2 h. This rest chills the butter and hydrates the flour. It is normal for the batter to thicken.
Prepare the tins
Preheat the conventional oven to 210 °C (≈ 410 °F). Grease 18 metal madeleine moulds with the remaining 10 g (≈ 0.353 oz) butter. Fill each three-quarters full with cold batter.
Bake in two stages
Bake for 4 min at 210 °C (≈ 410 °F), then reduce to 180 °C (≈ 356 °F) without opening the oven and bake for another 7 to 8 min. The edges should be golden and the centre springy, with no wet batter on a skewer.
Turn out
Wait 5 min, then turn out onto a rack. Serve warm or leave to cool. For a second batch, keep the batter chilled and cool the tin before filling it.
A homemade version of French madeleines, flavoured with vanilla seeds.
The recipe at a glance.
Preparation, step by step. ↑Read from left to right. Each row follows an ingredient; cells merge when the ingredients come together.
Scroll horizontally to follow the preparation. →
| Ingredients & quantities | Before you start | 01Prepare | 02Dry ingredients | 03Batter | 04Rest | 05Fill | 06Bake | 07Turn out |
|---|---|---|---|---|---|---|---|---|
| 90 g (≈ 3.17 oz) for the batterFrom the total: 100 g (≈ 3.53 oz) unsalted butter, including 10 g (≈ 0.353 oz) for the tins | Take out | Step 1 : Melt butter and add vanillaAbout 2 min over a low heat, then cool for 10 min | Continue to the next operation | Step 2 : Add milk and lukewarm vanilla butterMix only until no flour is visible | Step 3 : Cover and refrigerate the batter2 h | Step 4 : Fill the moulds with cold batterThree-quarters full | Step 5 : Bake at two temperatures4 min at 210 °C (≈ 410 °F), then 7 to 8 min at 180 °C (≈ 356 °F), without opening | Step 6 : Wait, then turn out onto a rack5 min; serve warm or leave to cool |
| 1 vanilla pod | Scrape out the seeds | |||||||
| 2 medium eggs (about 100 g; ≈ 3.53 oz without shells) | Prepare | Step 2 : Whisk eggs and sugar1 min | Step 2 : Add dry ingredients to the eggsMix | |||||
| 90 g (≈ 3.17 oz) caster sugar | Weigh | |||||||
| 120 g (≈ 4.23 oz) plain flour (French T55) | Weigh | Step 2 : Mix dry ingredientsFlour, baking powder and salt | ||||||
| 4 g (≈ 0.141 oz) baking powder | Weigh | |||||||
| 1 pinch salt (1 g; ≈ 0.035 oz) | Measure | |||||||
| 25 ml (≈ 0.845 US fl oz) milk | Measure | Continue to the next operation | Continue to the next operation | |||||
| 10 g (≈ 0.353 oz) for the tinsFrom the total: 100 g (≈ 3.53 oz) unsalted butter, including 10 g (≈ 0.353 oz) for the tins | Set aside | Continue to the next operation | Continue to the next operation | Continue to the next operation | Step 4 : Grease 18 metal mouldsPreheat conventional oven to 210 °C (≈ 410 °F) |
UK metric measures first; approximate US equivalents in brackets. US fl oz are fluid ounces, oz are weights. 1 tsp = 5 ml; 1 tbsp = 15 ml.
