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Madeleine recipe
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5 from 14 votes

Classic Madeleine recipe with Passion fruit

A Classic French recipe taken to the next level with rosemary infused in the cake batter and Valrhona Passion fruit chocolate used in glazing.
Prep Time30 minutes
Cook Time30 minutes
Waiting Time8 hours
Total Time9 hours
Course: Dessert
Cuisine: French
Servings: 12
Calories: 114kcal
Author: Katalin Nagy

Equipment

Ingredients

Metric - US Customary

Instructions

  • Melt butter in a saucepan on medium heat then set aside
  • Using a Electric hand mixer or your stand mixer whisk together eggs and sugar until pale and foamy, this will take about 5 minutes
  • Sift in flour, salt and baking powder then gently fold it with a Rubber spatula
  • Fold in melted butter
  • Last, fold in rosemary cut into small pieces. Then cover the surface of the cake batter and leave it in the fridge for min 5 hours or even better if overnight
  • Next day, take the madeleine batter out of the fridge and Pre-heating oven to 200 C / 392°F
  • Gently grease your Madeleines tin first with melted butter then dust with flour
  • Ideally using a piping bag on fill the Madeleines tin till ⅔
  • Bake for 5 min in 200 C / 392 F then for another 5 min in 160 C / 345 F. The high temperature will help to achieve the classic "dome" style then the temperature need to be reduced for an even golden colour. Feel free to experiment with your own oven for the best results.
  • Once baked, immediately remove the madeleines from the tin and let them come to room temp
  • Melt and temper chocolate according to instructions on the chocolate pack if you are using couverture chocolate. For Valrhona Passion Fruit chocolate melt chocolate to 40-45C in microwave stirring every 30 seconds then bring temperature down to 30-31C by adding the chocolate cut into small pieces (that is tempering). Use a thermometer to measure exact temp, eg. Infrared thermometer gun
  • Brush a layer of chocolate into the Madeleines tin then place one Madeleine into each hole and press them down into the chocolate carefully
  • Place the Madeleines tin into the freezer for 5-10 minutes. After set, Madeleine with the chocolate on them should pop out from the tin easily. If chocolate tempered correctly, you will see a shiny, firm chocolate layer on the Madeleines with great defintion of the iconic seashell shape

Nutrition

Calories: 114kcal | Carbohydrates: 10g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 44mg | Sodium: 84mg | Potassium: 20mg | Fiber: 1g | Sugar: 7g | Vitamin A: 242IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg