Ingredients
Method
Step 1: Prepare the Madeleine Batter
- In a mixing bowl, whisk together the eggs and sugar until pale and frothy.
- Sift the flour, baking powder, and salt into the egg mixture. Fold gently to combine.
- Add the melted butter and vanilla extract. Mix until smooth.
- Chill the batter in the refrigerator for at least 1 hour to prevent spreading during baking.
Step 2: Incorporate the Cream Cake
Choose one of the following methods to combine the cream cake with your madeleines:
Cream Cake Crumbs in Batter:
- Finely crumble the cream cake and gently fold it into the chilled batter.
Cream Cake Filling:
- Mash the cream cake with a little heavy cream to create a filling. Pipe or spread this mixture onto the flat side of one baked madeleine, then sandwich with another.
Layered Madeleine Treats:
- Slice madeleines in half horizontally. Layer them with slices of cream cake and your choice of filling (e.g., jam or ganache).
Step 3: Bake the Madeleines
- Preheat your oven to 375°F (190°C).
- Grease a madeleine tin and lightly dust with flour. Tap out the excess.
- Spoon the batter (with or without cream cake crumbs) into the prepared molds, filling each about 3/4 full.
- Bake for 8-10 minutes, or until the edges are golden and the centers spring back when touched.
- Allow the madeleines to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Add Finishing Touches
- Dust the madeleines with powdered sugar.
- Drizzle with chocolate ganache or serve alongside a creamy sauce made from leftover cream cake.
Notes
- Chilling the batter is crucial for achieving the classic hump on the madeleines.
- Use high-quality ingredients for the best flavor and texture.
- Store madeleines in an airtight container at room temperature for up to 3 days.
