Do you like adding some Asian ingredients into your baked goods? I do! I especially love black sesame in cakes and bread, because I love its unique deep nutty flavor!
What Are Madeleines?
Though madeleines have a cakey texture, they are a type French cookies.What makes madeleines unique is their distinct hump, which is really pretty when you place the madeleines in rows on display!
There are several ways of preparing madeleines. It can be made using:
- the ribbon method (genoise),
- creaming method,
- or simple mixing method.
For myself, I like to use the simple mixing method, which will include mixing in of melted butter. It’s by far the easiest method I’ve tried :p
I also love madeleines as a quick teabreak item because they are really easy to whip up, and the recipe usually require very basic ingredients in your pantry.
P.S.: If you don’t like butter, see the other olive oil madeleines I’ve made previously.
>> MORE PETITE PASTRY RECIPES
As mentioned, what makes madeleines unique are their pretty humps! Sometimes it can be quite difficult to get the high humps.
So when you make the madeleines, do remember to:
- chill the batter for at least 2 hours (best overnight),
- do not thaw the batter for too long before piping into greased pans.
I find the temperature difference helps in developing the humps. I usually let the batter thaw for a few short minutes, until the batter is not too heavy or “hard” for piping onto the pans.
How Long Can I Store the Madeleines
The madeleines are best eaten after being baked. I also find it no issue to eat the madeleines the next day (store in normal room temperature). I have also kept the madeleines to 3rd day. As these madeleines are slightly more moist, I keep them in the fridge after 2nd day, just in case they may spoil. You can, however, try to keep them in room temp 🙂
Is This Recipe Easy?
I like this recipe because it’s just mixing all ingredients together, chill in fridge overnight, and then bake. It’s quite hassle free for an easy breakfast or tea (yes I do love sweet stuff sometimes for breakfast :p).
The texture of these black sesame madeleines is also quite soft and fluffy (please don’t overbake). The honey in the recipe help to keep them soft and moist.
There would be pastries and desserts that need to have a certain of sweetness in them. I consider madeleines to be one of these desserts 🙂 These black sesame madeleines would be slightly sweet, as with most French pastries, which would go really well with tea or black coffee.
Soft and spongy little black sesame madeleines, with a hint of nutty black sesame flavour!
- 85 g unsalted butter (cut into small pcs)
- 2 eggs
- 75 g caster sugar
- 10 g honey
- Pinch of salt
- 75 g cake or plain flour
- 20 g unsweetened black sesame powder
- 1 tsp baking powder
- Melt butter over bain marie or in the microwave. Set aside to cool.
- Place eggs, sugar, honey and salt into a large bowl. Gently whisk to break up the eggs and mix the ingredients well.
- Sift in flour, black sesame powder and baking powder into (2). Mix till there are no traces of flour left.
- Add in cooled melted butter and combine well.
- Pour batter into piping bag(s) – I used 2 x small piping bags. Place batter into fridge to chill for at least 2 hours, or overnight.
- After resting the batter, preheat oven to 200C. Grease madeleine pan with melted butter. Ensure that you grease the mold well. Fill pan with batter, filling about 3/4 or nearly full.
- Bake in preheated oven at 200C for 4 mins. Turn down the temperature to 180C, and bake for further 4 mins (or 2 mins for mini size). Madeleines are baked when skewer inserted in the centre comes out clean.
- Let madeleines cool slightly in the pan for 1-2 mins. Knock out the madeleines onto cooling rack, or remove with a skewer. Cool completely before storing in air-tight container.
Recipe from: 一口吃甜點：卡爾西一個人的廚藝訓練班
Makes about 15-20 Pc of regular sized madeleines or 50 pcs mini madeleines
- Category: Cookie, Dessert
- Cuisine: French