Can you make Madeleines without a Madeleine pan?

French Madeleines are famous for their classic "hump" and their sea-shell shape. Having a Madeleine pan will help achieve the classic, perfect mini cakes. But if you don't have a Madeleine pan you can use mini muffin tins instead.

What does thermal shock mean in baking terms?

Thermal shock in baking terms refers to the rapid change in temperature that occurs when a baked good, such as batter (or dough), is exposed to a significantly different temperature. For example, when chilled batter is placed into a hot oven it undergoes a thermal shock as it transitions from cold to hot temperatures. This sudden change can have several effects on the final baked product. In the case of French Madeleines, the thermal shock helps create the characteristic "bump" on the back of the cake by quickly expanding the batter in the hot oven.

Where did Madeleines come from?

Madeleines are a traditional French pastry that originated in the town of Commercy in the Lorraine region of northeastern France. Legend has it that Madeleines were created by a maid named Madeleine in the 18th century. According to the story, she baked the cakes for Stanislaus I, the Duke of Lorraine, who was visiting the region. The Duke loved the cakes so much that they became a local specialty and eventually gained popularity beyond the borders of Lorraine. Today, Madeleines are a staple in French patisseries and bakeries. They are often enjoyed as a simple treat with tea or coffee.

Vanilla Madeleines with Strawberry Glaze

Name: Vanilla Madeleines with Strawberry Glaze
Prep time: 24 h
Cook time: 10 min
Total time: 24 h 10 min
Yield: 42
Cuisine: French
Ingredients: 2 eggs; 1 egg white; 2/3 cup granulated sugar; 1 Tablespoon liquid honey; 1/4 teaspoon salt; 1 1/4 cups all-purpose flour; 1 teaspoon baking powder; 1/2 cup unsalted butter; 2 1/2 teaspoons pure vanilla extract; zest of one lemon; 4-5 fresh strawberries, large and ripe; 1 cup icing sugar, sifted; 2-3 teaspoons warm water; 1 drop pure vanilla extract (optional)

Vanilla Madeleines with Strawberry Glaze

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These sweet little vanilla Madeleines are a classic French dessert. The mini cakes are light, spongy and dipped in a strawberry glaze to add just a little sweetness for a fruity bite. They make the perfect treat to share with your loved ones for any special occasion.

Author: Alie Romano
Prep Time: 24 hours
Cook Time: 10 minutes
Total Time: 24 hours 10 minutes
Yield: 42 1x
Category: Cake & Cupcakes
Method: Baking
Cuisine: French

Ingredients

Units Scale

Cakes

2 eggs
1 egg white
2/3 cup granulated sugar
1 Tablespoon liquid honey
1/4 teaspoon salt
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter
2 1/2 teaspoons pure vanilla extract
zest of one lemon

Strawberry Glaze

4–5 fresh strawberries, large and ripe
1 cup icing sugar, sifted
2–3 teaspoons warm water
1 drop pure vanilla extract (optional)

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Instructions

In a stand mixer with the paddle attachment beat eggs and egg white, sugar, honey and salt until pale and thick, approx. 5-6 minutes (on medium-high speed).
In a small saucepan melt the butter with the vanilla extract and lemon zest. Remove from the heat and let the butter mixture cool until just warm. Set aside.
Meanwhile in a separate bowl, sift flour with baking powder. Add a third of the flour mixture to the egg mixture and lightly fold to combine. Do this two more times until all the flour is combined with the egg mixture.
In a separate, small bowl combine the warm butter with approx. ¼ of the batter, whisk to combine. Then, add the mixture to your batter and lightly fold just until combined.
Cover the batter in plastic wrap and refrigerate for at least 2 hours or until the next day (overnight is best). It is very important for the batter to be cold before baking, the thermal ‘shock’ is necessary for a good ‘bump’ on the Madeleine.
Preheat oven to 350˚F.
Prepare Madeleine pans. Melt approx. a tablespoon of butter and brush each mould with the melted butter. Add flour to each mould and shake the pan to ensure you cover each mould with flour. Dump out any extra flour.
Drop a tablespoon size of batter into the middle of each mould (do not spread the batter out or overfill the moulds).
Bake for approx. 8-10 minutes or until the sides are browning and the cakes lightly spring back.
Slide Madeleines onto a cooling rack.
Meanwhile make your strawberry glaze.
Using a sieve, squish strawberries to remove the juices. Discard the pulp and seeds.
In a small bowl add icing sugar and strawberry juice and whisk to combine. Add 1 tablespoon of warm water at a time to reach the desired consistency for dipping. Add more water for a thinner glaze and more icing sugar to thicken the glaze. Add a drop of vanilla extract (optional). If you want a stronger pink colour add a drop or two of red food colouring.
Once the Madeleines are cool dip the tops into the strawberry glaze. Place the dipped Madeleines on a wire rack for the icing to set. Dust with icing sugar (optional).

Notes

Madeleines are best served the same day. Store leftovers in an airtight container for up to two days or freeze for a month.

Nutrition

Serving Size: 1
Calories: 51
Sugar: 5.7g
Sodium: 21mg
Fat: 1g
Saturated Fat: 0.6g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 6.8g
Fiber: 0.2g
Protein: 0.7g
Cholesterol: 3mg

Find it online: https://bakingforfriends.com/vanilla-madeleines-with-strawberry-glaze/