Making a classic French madeleine with a beautiful hump is all about following the right technique and using quality ingredients. Madeleines are small, shell-shaped sponge cakes that are deliciously light and flavorful, with a delicate texture and a slight sweetness. Achieving the signature “hump” on top is key to making these little treats perfect. Here’s how to make a classic French madeleine with a beautiful hump.
Ingredients:
- 1/2 cup (115g) unsalted butter
- 1 cup (125g) all-purpose flour
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- 1/2 tsp lemon zest (optional for extra flavor)
- 1/2 tsp baking powder
- Pinch of salt
- Powdered sugar for dusting (optional)
Equipment:
- Madeleine pan
- Mixing bowls
- Whisk or electric mixer
- Sifter or fine sieve
- Cooling rack
Method:
Step 1: Prepare the Madeleine Pan
To get that classic hump, preheat your oven to 375°F (190°C). While the oven heats up, prepare your madeleine pan by greasing it generously with butter and dusting it lightly with flour. You can also use a non-stick spray designed for baking. Make sure the pan is well-prepared as this helps the madeleines release easily and get the proper shape.
Step 2: Melt the Butter
In a small saucepan, melt the butter over low heat until it’s completely liquid. Once melted, set it aside to cool slightly. The butter should not be hot when added to the batter to ensure it doesn’t cook the eggs.
Step 3: Beat the Eggs and Sugar
In a separate bowl, whisk the eggs and granulated sugar together until they become pale and slightly thickened. This process helps incorporate air into the batter, which is essential for achieving that light, fluffy texture. You can use a hand whisk or an electric mixer to achieve this.
Step 4: Add the Wet Ingredients
Once the egg mixture is ready, gently fold in the vanilla extract and lemon zest (if using). This adds extra fragrance and flavor to your madeleines.
Step 5: Combine Dry Ingredients
In another bowl, sift the flour, baking powder, and salt together. Sifting ensures that the dry ingredients are evenly distributed and free from clumps, which helps create a smooth batter.
Step 6: Incorporate the Dry Ingredients
Gradually fold the sifted flour mixture into the egg mixture using a spatula. Be gentle during this process to maintain the airiness of the batter. Avoid overmixing, as this can lead to dense madeleines. Once the flour is just incorporated, add the melted butter to the batter. Mix until just combined.
Step 7: Chill the Batter
To achieve the signature hump, it’s important to chill the batter. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to overnight. Chilling the batter firms it up, which helps with the rise and hump formation during baking.
Step 8: Fill the Madeleine Pan
Once the batter has chilled, spoon it into the madeleine pan. Don’t overfill the molds—just fill each mold about 3/4 full. The batter will expand slightly as it bakes, so this amount ensures they keep their shape. You can use a small spoon or a piping bag to fill the molds for neatness.
Step 9: Bake the Madeleines
Place the pan in the preheated oven and bake for 10-12 minutes, or until the madeleines are golden brown around the edges and spring back when lightly touched. The iconic hump should form naturally as the batter rises quickly due to the cold batter hitting the hot oven.
Step 10: Cool the Madeleines
Once the madeleines are baked, remove them from the oven and let them cool in the pan for a minute or two. Then, carefully turn the pan upside down to release the madeleines. Place them on a cooling rack to cool completely.
Step 11: Dust with Powdered Sugar (Optional)
Once the madeleines are completely cooled, dust them with a light sprinkling of powdered sugar for an extra touch of elegance and sweetness.
Tips for the Perfect Hump:
- Chill the batter: This is the most important step for achieving the beautiful hump. Cold batter rises better and creates the distinctive dome shape.
- Preheat the oven: A hot oven is crucial to getting the proper rise. The sudden heat shock helps the batter form a hump.
- Don’t overmix the batter: Overmixing can deflate the air and result in dense madeleines.
- Use fresh ingredients: Always use fresh eggs, flour, and butter for the best texture and flavor.
- Butter the pan well: Greasing the pan thoroughly helps the madeleines release cleanly without sticking.
Variations:
- Chocolate Madeleines: Add 2 tablespoons of cocoa powder to the dry ingredients for a chocolate version.
- Berry Madeleines: Gently fold in a handful of fresh raspberries or blueberries for a fruity twist.
- Almond Madeleines: Substitute the lemon zest with a teaspoon of almond extract for a nutty flavor.
Conclusion:
Making a classic French madeleine with a beautiful hump requires attention to detail, but the results are worth the effort. With the right techniques and ingredients, you can create these delicate, fluffy treats that are perfect for afternoon tea or a special dessert. Enjoy your perfectly risen madeleines with a cup of tea or coffee for a truly classic French experience.