Madeleines

Madeleines are super simple to make and are delicious. You can also be fancy and fill them with a custard. They also work in non-madeleine pans!
If you want to flavor the madelines, just add it to the batter. It can tolerate with powder or tiny bit more liquid!

I’ll include a recipe for black sesame madeleines and a matcha custard filling. If you don’t want the flavor, just don’t add the black sesame :p.

1. Black Sesame Madeleines: [18-20 total madeleines]

  • 113 g unsalted butter + some melted butter for coating pan
  • 113 g sugar
  • 120 g flour (sifted)
  • pinch of salt
  • 5 g baking powder
  • 15 g black sesame powder
  • 2 large eggs (room temp)
  • 15 g milk
  1. Preheat over to 375F.
  2. Melt butter in a small pan or microwave. Cool butter to room temp once it has melted.
  3. Add sugar, flour, baking powder, and black sesame into a bowl. Whisk slowly to combine (slowly, so that the charocal doesn’t go everywhere!).
  4. In a separate bowl, add eggs and milk and whisk until frothy throughout.
  5. Add the wet ingredients to dry ingredients and fold together.
  6. Add the cooled butter and fold some more until completely blended.
  7. An important step is now to cool the batters down in the fridge for at least an hour or if you’re in a hurry you can throw them in the freezer for 30 min (guilty).
  8. Use a pastry brush or something to spread the melted butter onto the madeleine pan. Be generous.
  9. To make filling the pans easy, I added my madeleine batter into a piping bag. Fill each mold with some batter. I sometimes quickly chill in the fridge as well, though not necessary.
    • I put the pan on a scale and added in 25 g of batter. It equated to about a 1 tbsp of batter. Youtube videos online also use those small ice cream scoops as well. You don’t want to overfill it.
  10. Bake at 375F for 11 min. (lol this is pretty specific for my oven, but just check on them around 10 min and poke a bump to see if it springs back.
  11. Take out and let cool for a few minutes and then remove from pans and let cool further.

2. Matcha Custard: (super optional)

  • 1 large egg yolk
  • 9.25 g corn starch
  • 85 g milk
  • 25 g sugar
  • 3 g matcha powder
  1. Combine the egg yolk and sugar and beat until the color becomes pale yellow. Add in the cornstach and mix.
  2. Whisk the matcha in a small amount of warm milk so it becomes a paste/ thick liquid. This makes it easy to incorporate without clumping.
  3. In a saucepan, high heat, combine milk and matcha mixture. Bring to boil and remove from heat.
  4. While whisking constantly, slowly add to the egg/ sugar/ corn starch mixture. You are tempering the egg yolk so it won’t scramble.
  5. Return the mixture to the saucepan on high heat.
  6. Bring to rolling boil, while whisking/ mixing constantly. The mixture will become custard like.
  7. To get rid of lumps in your custard you can either sieve it through a fine mesh or use a hand blender (works like magic!). Or you might not have any lumps to begin with and then you’re all set.
  8. Add custard into a piping bag with a small tip.

Filling:

  1. Make a cavity in the madeleines. I have a long piping tip that is nice in that you can stab a cavity. But, when I’ve made these before, I was ghetto and stabbed the bottom edge of the madeleine with a chopstick and swirled it around, making sure to not crack the entry point or the cookie itself (that worked quite well actually).
  2. Pipe in the custard. You should feel pressure to stop/ see that the cookie might crack soon.

Final notes:

  1. It might be beneficial to make the custard first, that way you can pipe it into warm madeleines.

Examples:

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