Description
These white chocolate madeleines are buttery tender and taste beautifully of vanilla. They are perfect for tea, elevenses, or le goûter as we would say in France!
Ingredients
Scale
- 55g white chocolate, roughly chopped (2 oz)
- 115g butter, plus extra for pan
- 105g all-purpose flour (¾ cup)
- 3g baking powder (¾ tsp)
- ¼ tsp fine sea salt
- 1 vanilla bean, or use 1 tsp vanilla extract
- 100g eggs, around 2 small eggs
- 65g g sugar (⅓ cup), or use granulated sugar
Instructions
- Melt the chocolate and butter. Place the chocolate and butter in a saucepan and heat gently over low heat. Stir from time to time with a rubber spatula. Don’t worry if the chocolate and butter split, they will mix in the batter properly. Once completely melted, remove from the heat and leave to cool down to room temperature.
- Prepare the dry ingredients and the vanilla seeds. Mix the flour, baking powder, and salt in a bowl. Cut the vanilla bean lengthwise and scrape the seeds out with a pointy knife.
- Make the batter. In a large bowl, beat the eggs and sugar with a hand mixer (or a whisk and some elbow grease) until pale and thick, about 5 min. Sieve the dry ingredients over the egg mixture and beat at the lowest speed until just incorporated. Add the seeds to the egg mixture (or the vanilla extract if not using the vanilla bean). Pour in the melted chocolate and butter and beat again at the lowest speed until just incorporated. Cover the bowl with plastic wrap and refrigerate the batter overnight.
- Fill the shells. Preheat your oven to 200°C (400°F)* and set the rack in the middle. Generously butter the indentations of your madeleine pan. Using a tablespoon fill each shell to two-thirds full with the batter, around 25g (1oz) of batter for each shell (you don’t have to weigh each madeleine but it’s to give you an idea). The batter should not reach the top of the hollowed shell. Don’t be tempted to fill the shells entirely or you won’t get the distinctive madeleine shapes and they might not cook properly. If you still have some batter, put it back in the fridge. Use it for another batch (or half batch) once your madeleine pan has cooled down (clean the pan, dry it, and butter it again before using).
- Bake. Place the pan in the oven and bake for 10 to 11 min, until the madeleines are golden with darker edges and the centers are cooked. They should have risen and their tops should spring back when lightly pressed. Let the madeleines cool for 5 minutes before gently nudging them with a finger or a toothpick from the pan. Transfer the white chocolate madeleines to a cooling rack and leave them to cool down a bit before eating.
Notes
* 185°C (365°F) if you use a convection oven
You can make the batter in advance and keep it in the fridge, covered with plastic wrap, for up to 2 days before baking. Keep in mind that the longer the batter stays in the fridge, the ‘darker’ the madeleine will get while baking. They will also taste less sweet but the vanilla flavor will be stronger. I usually prefer my madeleines when the batter has only been chilled for 10 hours, but it’s up to you and your preferences.
Nutrition
- Serving Size: 1
- Calories: 110
Keywords: madeleine cake, french baking, white chocolate dessert, cake ideas for tea party