Tillie Doyle
Madeleines are French cakes known for their shell-like shape, light texture, and rich flavor. They are typically baked in a madeleine pan to achieve their signature appearance and crisp edges. However, it is possible to bake madeleines without a specialized madeleine pan. Here are some alternative methods and pans that can be used to create delicious madeleines with varying shapes and textures.
| Characteristics | Values |
|---|---|
| Can you bake madeleines without a madeleine pan? | Yes |
| What are the alternatives to a madeleine pan? | Muffin pans, mini muffin pans, mini tart pans, cupcake papers, cake pans, sheet pans |
| Will the madeleines have the same taste and texture? | The taste will be the same, but the texture will be different. |
| What is the ideal temperature for baking madeleines? | 350°F (177°C) to 425°F (220°C) |
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What You'll Learn
Mini muffin pans can be used to bake madeleines
You can bake madeleines without a traditional madeleine pan. While the signature scallop-shaped pan is said to produce the iconic crisp edges of French-style madeleines, a mini muffin pan can be used as a substitute. The texture of the madeleines will be different, similar to brown butter berry tea cakes, but the flavour will be the same.
To bake madeleines in a mini muffin pan, you will need to adjust the baking time and check for doneness several minutes early. You can line the mini muffin pan with mini baking cups, or grease the pan with butter, shortening, or non-stick spray, and then dust with flour or cocoa powder.
One source suggests using cupcake papers with a baking sheet. If the papers are thin and flimsy, double them up and use metallic papers if possible. Grease the papers lightly with non-stick spray. Portion a heaping tablespoon of dough into each one and bake for about 2 to 3 minutes longer than the recipe calls for.
Madeleines are a combination of cookies and sponge cake. They are light and airy with crisp edges and a buttery crust. The key to achieving the signature bump in the centre is to chill the batter and the pan in the freezer for about 10 minutes before baking.
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Grease and flour the pan before adding the batter
Greasing and flouring the pan is an essential step in the madeleine-making process. This step ensures that the cakes don't stick to the pan and helps create the signature hump in the centre of the cakes. Firstly, use a pastry brush to generously grease the pan with butter, shortening, cooking spray, or non-stick spray. Be sure to get into all the nooks and crannies of the pan. If using butter, make sure it is soft, not melted, and use a very soft brush.
Next, dust the pan with flour, tapping the pan upside down to remove any excess. For vanilla madeleines, use regular flour, and for chocolate madeleines, use cocoa powder. If you want to add a little extra crispness to the exterior of the madeleine, you can use a blend of granulated and brown sugar, which will also give a richer flavour and a more distinct golden-brown colour.
If you are using a non-stick pan, it is still important to grease and flour it to ensure the madeleines don't stick. Some bakers suggest mixing melted butter and a pinch of flour to coat the pan, which gives the madeleines a better, butterier flavour. Others suggest using non-stick spray, which also works well. However, brushing the pan with melted butter gives the madeleines a lovely crisp and buttery crust.
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Freeze the pan and refrigerate the batter for the signature hump
The "'hump" or "bump" is a signature of the authentic Madeleine pastry. The hump is achieved by creating a temperature shock between a freezing-cold pan and cold Madeleine batter and a very hot oven. Metal pans are best for creating this temperature shock because they can become icy cold in the freezer.
To get the signature hump, it is recommended to freeze the pan and refrigerate the batter for at least 6 hours or overnight. The purpose of refrigerating the batter is to chill and thicken it, which creates the hump as the heat hits the cold batter, and the thicker batter allows the cake to rise faster. The longer the batter is refrigerated, the better—refrigerating for 24 hours will produce the best results. However, if you are in a hurry, a minimum of 1 to 2 hours of refrigeration is required to optimise the formation of the hump.
After refrigerating the batter, fill the mould cavities and refrigerate the pan (filled with batter) for one hour. If you are short on time, you can limit this step to 15 to 30 minutes or even omit it. Then, bring the cold mould with batter to the hot oven.
It is important to note that the degree of filling the Madeleine mould will also affect the hump formation. Narrow and deep indentations should only be 3/4 filled, while larger and higher cavities should be filled a bit more. Filling the pan cavities to the brim will cause the batter to overflow and the Madeleines to flatten.
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Mini tart pans can be used to make bite-sized madeleines
Madeleines are a delightful combination of cookies and sponge cake, with a signature seashell shape. While a Madeleine pan is the ideal equipment for creating the classic French version, you can still achieve delicious results without one. If you're looking to create bite-sized treats, mini tart pans are a perfect substitute for making adorable, single-serving madeleines.
To begin, prepare your madeleine batter as you normally would, including the crucial chilling step. This step helps relax the gluten and hydrate the flour, resulting in tender and delicate madeleines. Chilling the batter also contributes to the signature bump in the centre, a distinctive characteristic of these treats.
Before using your mini tart pans, ensure they are well-greased. You can use butter, shortening, or a non-stick spray for this step. For an extra touch, dust the pans with flour or cocoa powder. Place the empty tart pans on a baking sheet and chill them in the freezer for at least 10 minutes. This temperature contrast between the cold pan and hot oven is essential for achieving the desired bump in your madeleines.
Once your pans are chilled, it's time to portion the batter. Use a heaping teaspoon scoop of batter for each mini tart pan, being careful not to fill it to the very top to avoid overflow during baking. The baking sheet underneath will catch any drips, so you don't have to worry about a mess in your oven. If your mini tart pans have fluted edges, your madeleines will turn out especially elegant.
Bake your mini madeleines at the temperature specified in your recipe, but remember to check for doneness a few minutes early, especially if you're using dark-coloured pans. Unmold the madeleines as soon as they come out of the oven, and enjoy their wonderful flavour and unique texture.
While the shape may differ from the traditional Madeleine, using mini tart pans allows you to create delightful bite-sized treats that are perfect for brunch parties or dessert buffets. So, go ahead and experiment with what you have in your pantry—you might be surprised by the delicious results!
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Free-form madeleines can be made by shaping batter on a baking sheet
Free-form madeleines can be made by shaping the batter on a baking sheet. This method does not require a madeleine pan, and you can use a simple baking sheet lined with parchment paper. Simply drop spoonfuls of the madeleine batter onto the prepared sheet and shape them into ovals with slightly pointed ends.
While this method will not produce the traditional shell shape, and the edges may not be as crisp, they will still taste delicious. You can also use cupcake liners on a baking sheet to help create a madeleine-like shape. Instagram baker @cakeontherun, for instance, uses muffin cases, turning them into little boats, which are a fantastic alternative. They are dainty, delicious, super easy to make, and cheaper.
If you want to try to achieve the traditional shell shape without a madeleine pan, you can use a muffin pan or mini muffin pan. Generously grease and lightly flour all muffin cups, tapping off the excess. You can also line the pan with parchment paper cups. Adding only a small amount of batter to each cup will produce thin cakes with crisp edges that closely mimic the texture of authentic madeleines.
If you want to get the signature hump of a classic madeleine, you can freeze your pan and refrigerate the batter before baking. This creates a temperature shock that makes the madeleines rise higher.
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Frequently asked questions
Yes, you can use a regular muffin pan to make madeleines. Grease and lightly flour the muffin cups, tapping off the excess. You can also line the pan with parchment paper cups.
Yes, if you freeze your pan and refrigerate the batter, your round madeleines will have the signature hump in the center.
You can use mini tart pans, mini muffin pans, or cupcake liners on a baking sheet. You can also drop spoonfuls of the madeleine batter onto a baking sheet lined with parchment paper, shaping them into ovals with slightly pointed ends.
The texture might be slightly different, but the taste will be the same. Madeleines baked without a madeleine pan may not have the traditional shell shape and might not get as crisp around the edges.
