- Food and Cooking
Classic Madeleine Pastry - With A Modern Twist (Simple Recipe)
Madeleine with a Twist
The Finished Product
I hope you are all doing well! We are so excited to introduce to you a recipe on how to make a French treat, Madeleines! Madeleines are soft on the inside and cripsy on the outside. They are perfect for a tea party with friends, or even just a delicious afternoon snack when you crave something a bit sweet and small.
Below you will find the steps to make these sweet treats! We used our home made vanilla sugar for the batter, so the pastry would carry a slight sweet vanilla scent. After they are done baking, they should have a small hump on the back. They are best served warm or the day of, but they are also good the day after, that's when you can dunk them in a cup of tea and enjoy the full experience.
Normally, they are eaten plain or dusted lightly with powdered sugar, but we decided to try them in a couple different ways. First we poured lemon glaze on the madeleines, and put a piece of candied lemon peel on top. The second style we tried was brushing 2 layers of chocolate ganache, and dusting with powdered sugar. You can find our blogs on how to make vanilla sugar, lemon glaze, and candied lemon peels with the links below. Try them out with different approaches and be creative!!
Have fun baking and let us know if you like them!
- DIY Vanilla Sugar (Simple Recipe)
Create your own authentic vanilla infused sugar in easy steps.
- Lemon/Citrus Glaze and Icing (Simple Recipe)
A very simple and quick recipe for making a glaze or icing for your beloved desserts!
Candied Lemon Peels
- Candied Lemon Peels/Rinds Rolled in Sugar (Simple Recipe)
Simple way to make candied lemon peels to use as a topping!
- 2/3 Cup Granulated Sugar
- 7 Tablespoons Unsalted Butter, Room Temperature
- 3 Large Eggs, Room Temperature
- 1 1/2 Teaspoons Vanilla Sugar
- 1 Cup All Purpose Flour, Sifted
- 1/2 Lemon, Zest
- 1 Pinch Kosher Salt
- Extra Unsalted Butter, Greasing Purpose
- Cube the butter and set aside.
- Zest half the lemon and set aside.
- Put the butter in a large mixing bowl.
- Combine the sugar into the bowl with the butter.
- Whip the mixture well until it forms a creamy paste.
- Add the eggs one-by-one and mix them well together.
- Put in the vanilla sugar, the lemon zest, and the salt.
- Mix them up.
- Put in the sifted flour with a small portion at a time.
- Slowly fold the flour into the batter.
- Repeat until all the flour is incorporated.
- Cover the bowl with plastic wrap and chill in the fridge for 1 hour.
- Use the extra butter to grease the pan for easy separation of the pastries.
- Start the oven at 350 degrees Fahrenheit
- After 1 hour, take the batter out.
- Use a spoon to scoop the batter and fill in 2/3 full in the mold.
- Bake them in the oven for 15 minutes or until they are golden, and springy to touch.
- Take them out and let them set in the mold for a few minutes.
- Transfer them to a cooling rack.
- After the previous step, you can now decorate the madeleines.