French recipe – Easy Madeleine Cakes
Serving freshly baked hot and delicious, buttery Madeleine cakes for breakfast, along with a steaming cup of coffee, will make your regular breakfast feel all exotic. Trust me! And you can bake them every morning without any fuss. (Prepare the batter a night before and bake them in the morning. It just takes 10 minutes to bake).
The classic French Madeleine cakes are also called French cookies because of their unique texture. I have been indulging in my homemade Madeleine since last two weeks (they are so addictive) and now can officially call myself Madeleine obsessed. The best part of this Madeleine recipe is that the prepared Madeleine batter can be kept in the fridge for almost three days; which means you don’t have to bake all the Madeleine cakes at one time. Bake as per the required quantity, every tea time. Fresh baked Madeleine cakes are at their best when served hot from the oven.
Madeleine is a classy choice to bake; and are instantly recognizable with their shell shape. When served fresh from the oven; these cakes have wonderful crisp edge with a very moist and tender interior. The Madeleine cakes are baked in a special shell shaped molds with ribbed bottom. But what if you don’t have the Madeleine tray? You can buy one and make your Classic French Patisserie at home. Or bake the same Madeleine batter in your regular mini muffin or brownie baking tray. It will give you the same flavor and texture. Just don’t call them Madeleine. I would call them My Madeleine my way. Hope no French man comes after me on reading this.
It is such a unique bake (all the credit to French bakers). So different from the regular cake and cookies, yet the same. Madeleine is a must try recipe (technique) whether you have a Madeleine tray or not. But before you start to bake this classy treat; you must know that this recipe requires fair amount of patience and careful following of the instructions. Just go through these points below, to help you in the process of baking:
1. All the ingredients should be measured accurately + should be room temperature. Only the butter when used should be little warm.
2. I have used vanilla bean as a flavor for my Madeleine batter. If you can’t find one just go with the vanilla extract.
3. Once the batter is prepared, cover it and keep in the fridge overnight or at least for few hours, before you bake. This gives the Madeleine its signature bump and texture.
4. Using an ice-cream scoop to pour the batter into the prepared Madeleine tray is a good idea, this helps in getting the even size cakes -which looks very beautiful when you serve. Remember- We eat with our eyes first. At the same time don’t overfill the cavities of the baking tray with the cake batter. The bake batter will start to flow out, while baking.
5. Carefully buttering and flouring of the baking tray is important or the Madeleine will stick and will be very hard to take out. Use a pastry brush to butter every nook and corner of the Madeleine tray then dust it with some flour don’t forget to tap out the excess flour. Keep the prepared baking tray in the fridge for 10 minutes or till the butter hardens. Only then pour the batter into the shells of the tray.
6.Watch the Madeleine closely as they bake, this helps you determine the exact baking time, that they take in your oven. Because these are such small bakes that it takes just one minute to make the difference between the perfect baked and the over baked. Mostly baking time for a tray of Madeleine is 10 to 12 minutes in the preheated oven.
7. Last point – un mold the baked Madeline immediately after they are out of the oven. One or two light bangs on the kitchen counter will make them pop out very easily. Serve them hot !