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Here’s a slight twist on the classic madeleines — one that’s filled with a fresh and light strawberry yoghurt filling. Coupled with the nice, slightly crisp texture of a well-made madeleine, this recipe is going to be your new weeknight favourite. [Go straight to recipe]
With the classic madeleine, much of the flavour hinges on the citrus or vanilla used. In this recipe, you will learn how to make madeleines with an extra twist, by filling it with some strawberry yoghurt.
As fancy as it sounds, a madeleine is essentially a tiny sponge cake that’s baked in a unique shell-shaped mould. More on that later.
Madeleines have a buttery taste and come in small sizes, which are almost cookie-like. However, it has a tender crumb and in this case, the lumpy top is desirable here.
In some sense, it’s almost a cross between a cake and a cookie, though, it’s definitely a cake for me.
A madeleine is arguably one of the most recognisable pastries, thanks to its unique shape.
The shape of a madeleine comes from a shell-shaped mould, otherwise known as a madeleine pan.
Beyond the shape, madeleines are also known for their nice, crisp edges. That texture comes about from using the shell-shaped mould, so it’s something you’ll have to think about when substituting a madeleine pan out for something else.
If you don’t have a madeleine pan or don’t know where to buy madeleine pan, there are alternative pans which you can use. Though you wouldn’t get the look of the classic madeleine, some pans like muffin pans or tartlet tins will work. Try to add less batter so you get a crisp texture on the outside.
It's very important that you prep the pan by greasing it with softened butter. A thin layer of softened butter on the pan will be tremendously helpful in removing the madeleines from the pan.
In addition, the butter helps add an extra buttery flavour and perfectly golden brown edges to your madeleines.
There are plenty of tips for making madeleines out there, but one of the most important is to pass the ribbon stage.
The ribbon stage is where eggs and sugar are beaten together (for incorporating air) for a period of time in which the batter becomes foam-like, and doubles in volume.
When that happens, the batter falls in a ribbon-like pattern where the beaters are lifted, thus its name.
This stage is considerably important for madeleine recipes because in making madeleines, we need to make sure that the sugar has completely dissolved, and that the batter has enough air.
Yield: This recipe yields six. Please feel free to double or triple it!
Storage/Serving Notes: Without the filling, the madeleine can last up to three days — stored in an airtight container, at room temperature. However, once you fill it with the yoghurt, the madeleine has to be chilled at all times if you don’t want to consume it immediately.
You can use the strawberry yoghurt as a dip instead of filling, if you prefer.
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