Classic Madeleines Recipe | A Fluffly French Classic | Cupcake Jemma

These Buttery French treats are perfect with a cup of coffee and make for a delicious breakfast. The best thing about Madeleines is that the batter can be made in advance and then you are just 7 minutes away from most delicious, warm, soft, light bite size cakes that are fluffy on the inside with a buttery crispy coating. The Madeline pan gives the cases their signature scalloped decoration and if you bake them correctly they will have the classic hump on the other side. It’s hard to explain just how great they are but if you need some convincing then, well, Sally ate 16 in one helping haha!

Don’t worry if you don’t have a Madeleine pan, you can bake them in a regular Cupcake pan instead!

Head over to cupcakejemma.com to get yourself the best baking and decorating tools you ever need.
————-
Preheat your oven to 190C (fan assisted)
100g Caster Sugar (or Granulated)
2 Eggs
1.5 tsp Honey
1/2 tsp Vanilla Extract https://cupcakejemma.com/collections/cake-tools/products/vanilla-extract-50ml
Zest of 1/2 a Lemon
115g Plain Flour (All Purpose)
Pinch of Salt
1/2 heaped tsp Baking Powder
115g Melted and Cooled Unsalted Butter (plus extra for greasing)

Dust the baked Madeleines with Icing Sugar or make this simple Lemon Glaze:
1 tbsp Lemon Juice
3 tbsp Icing Sugar
Cold Water to loosen
—————

BAKE AT HOME KITS AND MERCH!: http://cupcakejemma.com
SUBSCRIBE FOR WEEKLY VIDS: https://www.youtube.com/user/CupcakeJemma
MORE CAKE: http://www.crumbsanddoilies.co.uk
MY INSTAGRAM: @cupcakejemma
CAKESTAGRAM: @crumbsanddoilies

[Music] hi everybody and welcome back to the cupcake gemma channel with me sally and welcome to the crumbs and doily store here in soho now i have got a great recipe for you guys but before we get started i just wanted to say a massive hello from gemma she’s at home keeping safe with her baby eden but she really wanted to say hi to you guys and she misses you and she’s loving watching all the recipes and seeing all your bakes over on instagram anyway let’s crack on with this video because today we are going to be making madeleines and they are the most delicious simple little treat they’re french which instantly means they’re amazing because the french know what they’re talking about when it comes to baking and they are going to be baked in this little tin here they’re so simple they’re little spongy cakey heavenly bites some people think they’re a biscuit but they’re not they’re absolutely definitely cake they’re really quick to make and then the best thing is that they take about seven minutes in the oven and then you can eat them warm and you can just keep on piling them into your mouth like i am going to do once we have baked them so anyway let’s get this batter whipped up so we’re going to start with 100 grams of caster sugar or granulated sugar now i’m going to be doing it in my stand mixer but you can very very easily do this by hand just with a regular whisk so into my sugar i’m gonna be adding two eggs and we’re gonna whip them up for about kind of three to four minutes it might take a little bit longer if you’re doing it by hand but what you want to look for is um them to go lovely and thick and pale and kind of frothy and i will show you what that needs to look like [Music] so this is what i mean by pale and frothy can you see in there and that is just going to add a little bit of kind of lightness to our sponge so into this we’re going to add a few flavors now starting with some honey so i’m going to add about a teaspoon and a half of honey and now this isn’t essentially if you don’t have honey in your cupboard don’t worry it’s just that the honey kind of adds an extra sort of warmth to your flavor it rounds off the sweetness and it doesn’t yeah it doesn’t taste like honey but i highly highly recommend using it and we’re also going to add some vanilla of course so about a half teaspoon i’m gonna go with of this cupcake gemma vanilla which is what we use in the bakery and it’s so delicious and then lastly i’m going to add a bit of lemon zest so just about half a lemon zest in there just to add a little bit of a zing to our madeleines and mix that through and then we’re going to add our dry ingredients so we’ll start with some flour we’ve got 115 grams of flour which i’m going to put through a sieve so all purpose or plain flour so just sift that in i always like to sift things like this because it just kind of helps create air and fluffiness in these and these are like the ultimate fluffy little sponges and then we’re going to add half a teaspoon of baking powder so that’s where we’re going to get our lift from and a small pinch of salt of course guys you know about salt hopefully you know about salt it really draws out all of those flavors and now we’re just going to mix the soup and i’m going to just do it by hand to be honest we just want to fold it all together and once the flour is thoroughly combined and there aren’t any lumps in there we can add our final ingredient which is some melted butter so melted and cool just leave it to cool down for a few minutes before you add it and it’s 115 grams i’m just going to add a little bit at a time and stir it well in between each addition [Music] and that is our batter made you can see it’s lovely and smooth it kind of looks a little bit fluffy but now what we’re going to do is pop these into the fridge for a couple of reasons the first is that we want to give it time for the flavors to all develop but secondly what we need to do is we need to bake this batter from cold it’s going to go into a hot oven and that is going to help get the madeline signature hump so we’re going to cover this with some cling film we’re going to put it in for a minimum of 45 minutes but a maximum of however long you like however long you can bear to leave it in the fridge for i made some the other weekend and i left some batter in the fridge overnight and i baked some for breakfast and i had a little cup of coffee and it was absolutely amazing so i highly recommend doing that so let’s put this in the fridge and i’ll see you in about 45 minutes all right so once your batter is out of the fridge just give it a quick stir just to kind of bring it all back together and then we can get our pan prepared so you are going to need a madeline pan for this but if you don’t have one don’t fear if you have a cupcake pan i would just use a cupcake pan and sort of half fill them they obviously won’t look like madeline’s but they’ll still taste absolutely delicious but if you do have this or the cupcake pan we need to grease it and we’re going to do that with butter obviously because these are french remember and they’re french like they’re butter so unsalted of course and i’ve got a pastry brush here and some melted butter and i’m going to lightly grease each of these shells and now we can get our batter into the pan and if you want to do this with a piping bag then go ahead it’s kind of easier to see if you’ve got the same quantity in each madeleine but i’m going to do mine with teaspoons and show you how much to use so just a regular kind of kitchen teaspoon and i’ve got a nice kind of rounded blob a rounded teaspoon as they call it i’m just going to pop one of those inside each shell and you can sort of gently push it around you don’t need to completely smooth it off but just give it a little head start [Music] now they are ready for the oven and you’ll probably read a lot about madeleines about how to bake them and i’ve done so many tests trust me and all of like starting the oven high and then turning it off and then turning it back on and i did a million different tests and the one that came out the best was the one where you just put it in so i’ve got my oven preheated to 190 degrees c which is fan assisted and we’re gonna put these in for about seven minutes they’re gonna puff up they’re gonna get their lovely little hump and they’re gonna go gorgeous and golden and crispy so let’s have a look and see what happens [Music] oh they smell so good and they look perfect but i know that if you’ve never seen a madeleine before you’re probably thinking that this looks a little bit weird and you know sometimes if you bake a cupcake and it does this and it probably means you’ve done it wrong but this is what these are supposed to do this is their signature little hump and they’re gonna come out really really easily so we’re going to take them all out now actually i’m just going to turn this upside down ready okay and now that is basically it guys that is your madeleine but i mean you can do all sorts of them you can just eat them as they are which is absolutely fine you could sprinkle them with icing sugar or you could dip them in some chocolate and sprinkle them in nuts but what i like to do and what i think you should give it a go is to make a little lemon drizzle and we’re just going to drench them and it’s just going to be so good so we’re just going to make that whilst these are cooling down a little bit so i’ve got some icing sugar in here about a tablespoon and a half and i’m going to start with a squeeze of lemon juice it’s like a lemon drizzle cake which is like probably one of my favorite cakes ever and then we’re going to top it up with water because we want this to be fairly thin and just give it a little whisk together so it doesn’t look like much just kind of like a clear liquid but it’s gonna make these taste even better than they already are so this is best to do when they’re warm so once you can kind of handle them pick one up and just give it a coating in this kind of makes them go a little bit shiny as well and then we’re just going to leave them to kind of drip off and then we’re going to eat them when they’re warm because that is how madeline is served best [Music] so first of all let’s have a little look inside because they are the ultimate fluffy little fluffy treats i think they look adorable they smell [Music] incredible [Music] that is so so good it’s so light it’s so fluffy and there is absolutely no need for any icing or anything the lemon drizzle as well like it’s so lovely with it and it’s going to keep it really really moist as well but if you don’t want to do that and you just leave them they’ll have a nice little kind of crispy outside edge as well so whatever you do with them they’re gonna be amazing and also eat them for breakfast because that was probably one of the best things i’ve ever done so have fun making these and if you don’t have the madeleine um tin don’t worry just do it in a cupcake tim because you’ve got to have a go at these so thank you so much for watching and we’ll be back next week with another recipe for you guys in the meantime do you head over to cupcakegemma.com to get all of your bake at home kits and your merch like these oven gloves i mean you can tell how much we’ve used these they probably have never been washed but they’re so good and obviously the tea towel and the eight printer match it as well there’s loads of fun stuff over there so go and have a little look and we’ll see you next week so ready how many do you think i can do like three at once i’m not gonna do i’m not getting [Music] you