How To Make Perfect Madeleines With Cream
Learn how to make perfect French madeleines with cream! This step-by-step guide reveals professional secrets for achieving soft, buttery cookies with the iconic hump.
Equipment
- Madeleine pan (12 or 24 cavity)
- Stand mixer or hand mixer
- Silicone spatula
- Pastry brush
- Sifter
- Piping bag (optional)
- Wire cooling rack
Ingredients
- 3 large eggs room temperature
- 150 g ¾ cup granulated sugar
- 120 ml ½ cup heavy cream, room temperature
- 180 g 1½ cups all-purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon fine sea salt
- 170 g ¾ cup unsalted butter, melted and cooled
- 1 teaspoon pure vanilla extract
- Zest of 1 lemon
- For the Molds
- 2 tablespoons melted butter for brushing
- 2 tablespoons all-purpose flour for dusting
- For Finishing
- ¼ cup powdered sugar for dusting
Instructions
- Prepare the Batter
- Beat eggs and sugar until pale and tripled in volume (4-5 minutes)
- Warm cream to room temperature, Gradually stream cream into egg mixture while beating
- Add vanilla extract and lemon zest
- Sift together flour, baking powder, and salt
- Gently fold dry ingredients into wet mixture in three additions
- Stream in cooled melted butter while folding
- Rest the Batter Transfer to clean bowl
- Cover surface directly with plastic wrap, Refrigerate 2-12 hours (overnight preferred)
- Prepare for Baking
- Brush molds with melted butter, Dust with flour, Freeze pan while oven preheats
- Preheat oven to 375°F (190°C)
- Bake: Fill molds 75-80% full, Tap pan gently to remove air bubbles
- Bake 11-13 minutes until golden edges appear, Test with gentle finger press.
- Finish: Cool in pan 2 minutes, Unmold onto wire rack, Dust with powdered sugar while still warm
Notes
All ingredients should be room temperature
Don't overmix when folding in flour
Cold pan + hot oven = perfect hump
Don't overbake - edges should be golden, not brown
Don't overmix when folding in flour
Cold pan + hot oven = perfect hump
Don't overbake - edges should be golden, not brown