Tillie Doyle
Madeleines are a charming combination of two beloved desserts: cookies and sponge cake. They are a staple in French bakeries and are easy to make at home. The key piece of equipment for this style is a madeleine pan, preferably non-stick. You can also use a muffin pan to make delicious madeleines. To make madeleines in a muffin pan, generously grease and lightly flour all muffin cups, tapping off the excess. You can also line the pan with parchment paper cups. If you add only a small amount of batter to each cup, you will produce thin cakes with crisp edges that very closely mimic the texture of authentic madeleines. If you don't have a pan, you could fashion an impromptu madeleine pan out of aluminium foil.
| Characteristics | Values |
|---|---|
| Pan type | Scalloped, seashell-shaped, specialty pan |
| Pan coating | Butter, flour, non-stick spray, or a combination |
| Batter consistency | Thin, like cake batter |
| Batter preparation | Chilled in the refrigerator for 30-60 minutes |
| Filling technique | Spoon batter into pan, not filling it to the top |
| Oven temperature | 375F (190C) |
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What You'll Learn
Use a specialty madeleine pan
If you want to make classic French-style madeleines, you'll need a specialty madeleine pan. This is the only way to get the shell-shaped cakes with their signature crisp edges. The pan should be non-stick, but it's still important to prep the pan before using it to make sure that the madeleines don't stick. You can use non-stick spray, but some bakers prefer to brush the pan with melted butter, which gives the madeleines a lovely, buttery flavour. You can also add a pinch of flour to the butter to coat the pan, which is especially important if you're making vanilla madeleines. For chocolate madeleines, use cocoa powder instead. Chill the pan in the freezer for about 10 minutes before baking.
If you don't have a specialty madeleine pan, you can still make madeleines. You can use a muffin pan or mini muffin pan, but the texture will be different. To get the characteristic hump in the centre of the cakes, you'll need to freeze the pan and refrigerate the batter before baking. You can also try making madeleines in mini tart pans, which will give them a more elegant shape. If you don't have any of these options, you can try fashioning an impromptu "madeleine pan" out of aluminium foil, although this won't give you the perfect shell shape.
If you're committed to making madeleines, it's worth investing in a specialty pan. They're usually quite affordable, and if you're a fan of madeleines, it's worth it to be able to make them with the right shape and texture.
Specialty madeleine pans can also be used for other purposes besides madeleines. You can use them to make non-traditionally shaped canelés, or to bake other types of cakes in fun, individual shapes. You can also use the pan as a mould for chocolate or soap, or to make fancy shells to hold mousse, ice cream, berries, or whipped cream.
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Grease the pan with butter, shortening, or non-stick spray
Greasing the pan is an important step in the Madeleine-making process, even if you are using a non-stick pan. This is to ensure that the batter does not stick to the pan and that you get a nice, even bake. The best way to grease your pan is with butter, shortening, or non-stick spray.
If you are using butter, it is important to melt the butter first. You can then use a pastry brush to lightly but thoroughly grease every cavity of your Madeleine pan. You can also mix the melted butter with a pinch of flour to create a release agent for the pan. This will give the madeleines a better, butterier flavour. If you are using butter, it is important to grease the pan just before pouring in the batter, as the butter may solidify if it sits too long, and this may affect how well your madeleines bake.
If you are using non-stick spray, you can grease the pan in the same way you would with butter, ensuring that every cavity is covered. You can also use non-stick spray on the baking paper if you are using a cupcake or muffin pan as an alternative to a traditional Madeleine pan.
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Refrigerate the batter
Chilling the batter before baking is a critical step in making madeleines. This step helps the batter relax, allowing the gluten to rest and the flour to hydrate, resulting in delicate, tender, and fluffier madeleines. The ideal chilling time is between 30 to 60 minutes. Chilling for too long can cause the butter in the batter to solidify, which will prevent the madeleines from rising as tall in the oven.
When preparing the batter for the refrigerator, it is important to ensure that the melted butter has cooled slightly before incorporating it into the batter. This step helps to maintain the airy texture of the batter. Additionally, the batter should be covered while in the refrigerator to prevent it from drying out or absorbing odours from other foods.
While the batter is chilling, you can prepare the madeleine pan. It is recommended to grease the pan with butter, shortening, or non-stick spray. Some bakers prefer to mix melted butter with a pinch of flour and coat the pan with this mixture, as it enhances the buttery flavour of the madeleines. After greasing, the pan should be chilled in the freezer for about 10 minutes to create the signature bump in the centre of the madeleines.
Once the batter has rested and the pan is chilled, you can begin portioning the batter into the wells of the madeleine pan. Be sure not to fill the pans to the very top, as this may cause overflow during baking. A heaping teaspoon of batter in each well is usually sufficient. If using a dark-coloured pan, remember to check for doneness a few minutes early, as they tend to bake more quickly than lighter-coloured pans.
By following these steps and allowing the batter to chill in the refrigerator, you will achieve fluffier madeleines with the signature bump that are a staple in French bakeries.
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Fill the pan with batter
To fill the pan with batter, start by greasing the pan. You can use butter, cooking spray, or non-stick spray. If you're making vanilla madeleines, dust the pan with flour after greasing. If you're making chocolate madeleines, dust the pan with cocoa powder. Tap the pan upside down to remove any excess flour or cocoa powder. Place the pan in the freezer for at least 10 minutes.
Next, prepare your batter. Madeleine batter is typically thin, sponge-like in consistency. It usually consists of beaten eggs, sugar, flour, and melted butter. Some recipes call for additional ingredients such as vanilla extract, lemon zest, or honey. It's important to mix the ingredients well and break down any lumps in the batter. The batter may need to be chilled in the refrigerator for about 30 minutes to an hour to allow it to thicken and rest.
Once your batter is ready, remove the pan from the freezer. Fill each well or shell in the madeleine pan with the batter. Be sure not to fill it to the very top, as the batter may overflow during baking. A heaping teaspoon or one tablespoon of batter per shell is usually sufficient.
If you have multiple pans, fill them all in the same way. If you only have one pan, you can bake the first batch and then fill the pan again with the remaining batter for the second batch. The batter may become stiffer as it waits for the first batch to finish baking.
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Bake in the oven
Once you've prepared your batter, it's important to let it chill in the fridge for 30-60 minutes. This helps the gluten relax and the flour to hydrate, resulting in delicate and tender madeleines. Chilling the batter also helps the madeleines rise taller in the oven, making them fluffier. However, be careful not to chill the batter for too long, as the butter may solidify, causing the madeleines to not rise as high.
About 10 minutes before you're ready to bake, grease the wells of your madeleine pan. You can use butter, shortening, or non-stick spray. If you're making vanilla madeleines, sprinkle flour into each well; for chocolate madeleines, use cocoa powder. Then, chill the pan in the freezer for about 10 minutes. The temperature contrast between the cold pan and the hot oven will help create the signature bump in the centre of the madeleines.
Now, it's time to fill the pan with batter. Be careful not to fill the pan to the very top, as the batter may overflow during baking. Use a baking sheet to catch any drips. If you're using a dark-coloured pan, remember to check for doneness 2-5 minutes early, as they tend to bake more quickly than lighter-coloured pans.
Finally, bake your madeleines according to your recipe's instructions. Remember, the key to achieving the perfect hump is the temperature shock between the cold pan and batter and a very hot oven. So, make sure your oven is nice and hot before popping your madeleines in to bake!
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Frequently asked questions
A scalloped, seashell-shaped pan is the traditional choice for making madeleines, and a non-stick pan is preferable.
Yes, you can use a muffin pan, mini muffin pan, or mini tart pan. You can also fashion an "impromptu" madeleine pan out of aluminium foil.
Grease the pan with butter, shortening, non-stick spray, or a combination of melted butter and flour. Then, chill the pan in the freezer for 10 minutes.
The batter should not fill the pan to the very top, or it will overflow. Use a heaping teaspoon scoop of batter for each mould.
You can use a madeleine pan to make cornbread, tiny Yorkshire puddings, or non-traditionally shaped canelés.
