Vanilla Madeleines
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becs-table.com.auTransport yourself to Paris with homemade Vanilla Madeleines. Learn tips for achieving the iconic hump and tender texture in this foolproof recipe.
Equipment
- 1 Madeleine Tray or use a mini cupcake will work too.
- 1 Thermomix or Stand Mixer
Ingredients
- 100 grams unsalted butter
- 100 grams plain flour and a little extra for dusting your Madeleine tin
- 4 grams (3/4 tsp) baking powder Not bicarb
- 3 grams (1/2 tsp) salt
- 100 grams caster sugar or fine sugar works best
- ½ tsp 1/2 tsp of vanilla paste or seeds scraped from a vanilla bean
- 2 large eggs at room temperature
- 8 grams (1 Tbsp) icing sugar
Instructions
Thermomix Method:
- Place the small cubes of butter into the TM mixing bowl and melt 3 min/60°C/speed 1.
- Pour the melted butter out of the mixing bowl into a small jug or bowl and set aside.
- Using a pastry brush use some of the melted butter to brush onto the madeleine tray. You don't need to use much butter here, I just pour out my butter and use what is remaining on the inside of my TM bowl. Brush each of the 12 little moulded sections.
- Then use a small sieve to dust a little plain flour over the butter to give a light dusting, tapping out any excess. Now place this tin in the fridge while you continue on with the batter.
- No need to clean out the bowl at this stage. Put your butterfly whisk in place.
- Weigh the caster sugar and eggs into the mixing bowl and whisk 5 min/37°C/speed 3.
- Weigh the flour, baking powder, salt, vanilla and reserved melted butter into the bowl then mix 10 sec/speed 2. Scrape down sides of mixing bowl with spatula then mix again 5 sec/speed 2. Pour this mix out into a smaller bowl or jug, cover and place in fridge to chill for 3 - 4 hours.
- When the batter has rested in the fridge for long enough, set your oven to 180°C. and allow 15 minutes for your oven to reach temperature before you portion out your batter and pop them in the oven.
- Take your madeleine batter from the fridge and give it a quick mix with fork.
- Fill your madeleine moulds 3/4 full with batter and bake on the centre rack of your oven.
- They should only take around 10 minutes, what you're looking for is a slightly risen dome in the centre.
- Leave to cool in tray for 2 minutes then transfer madeleines to prepared wire rack.
- Dust the icing sugar over the madeleines just before serving. Best eaten immediately or on the same day. They will dry a bit as they sit and won't be as nice, but hey, I don't think anyone would knock one back. ;-)
Stand Mixer Method:
- Place the small butter cubes into a microwave-safe bowl and melt using short bursts 20 seconds at a time and mixing in between. Once melted, remove and set aside.
- Using a pastry brush, brush some of the melted butter onto the madeleine tray. You don't need to use much butter here. So you don’t use too much of the butter, use just the tip of your brush and brush the 12 little moulded sections.
- Use a small sieve to dust a little plain flour over the buttered moulds to give a light dusting, tapping out any excess. Now place this tin in the fridge while you continue with the batter.
- In a stand mixer add the weighed caster sugar and eggs and whisk for 8 minutes using the balloon whisk attachment.
- Weigh the flour, baking powder, salt, vanilla and reserved melted butter into the bowl, then mix until all the ingredients are well incorporated. Scrape down the sides of the mixing bowl with spatula in between if needed.
- Place this bowl or transfer into a smaller bowl or jug, cover and place in fridge to chill for 3 - 4 hours.
- When the batter has rested in the fridge for long enough, set your oven to 180°C, and allow 15 minutes for your oven to reach temperature before you portion out your batter and pop them in the oven.
- Take your madeleine batter from the fridge and give it a quick mix with fork.
- Fill your madeleine moulds 3/4 full with batter and bake on the centre rack of your oven.
- They should only take around 10 minutes, what you're looking for is a slightly risen dome in the centre.
- Leave to cool in tray for 2 minutes then transfer madeleines to prepared wire rack.
- Dust the icing sugar over the madeleines just before serving. Best eaten immediately or on the same day. They will dry a bit as they sit and won't be as nice, but hey, I don't think anyone would knock one back. ;-)
Notes
Madeleines are best eaten before they cool completely or not long after they're baked. They've been described to me by my French Pastry Chef boss as being little small puffs of sweet air. I like that, don't you?