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Recipes
Home   Recipes   Easy, Sweet Strawberry Yoghurt Madeleines

Easy, Sweet Strawberry Yoghurt Madeleines

Easy, Sweet Strawberry Yoghurt Madeleines

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.

What Is A French Madeleine?

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.

Read More: RECIPE: French Meringue Kisses + French Meringue Tips

Can I Make Madeleines Without A Madeleine Pan?

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.

Greasing Your Pan

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.

What Is The Ribbon Stage And Why Is It Important?

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.

Make These Easy Madeleines, With A Twist

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Strawberry Yoghurt Madeleines

Yield: This recipe yields six. Please feel free to double or triple it!

Ingredients

Madeleines

  • 55g unsalted butter
  • 1 medium egg (~55g with shell)
  • 10g milk
  • 40g sugar
  • 10g honey
  • 70g cake flour
  • 1g baking powder
  • 2g salt
  • extra butter for greasing pan

Strawberry Yogurt

  • 75g plain greek yogurt
  • 1 teaspoon lemon juice
  • 65g strawberry jam

    Directions

    Making the madeleines:

    1. Bring all of your ingredients to room temperature.
    2. In a saucepan, melt your butter. Set aside to cool and add a pinch of salt to the butter.
    3. In a large mixing bowl, add one medium egg, sugar, honey, and milk. Whisk the ingredients, just until the sugar dissolves — at this point, you don’t need to incorporate too much air yet.
    4. Sift your cake flour and baking powder into the mixture, and whisk until everything is well combined.
    5. Add in the cooled butter and continue to whisk until the batter reaches the ribbon stage (your mixture should thicken significantly, and when you lift your beaters, the thick batter should fall back into the bowl, forming a visible layer before disappearing into the rest of the mixture).
    6. Cover the batter with a clean towel and let it rest for 30 minutes.
    7. Preheat your oven to 180°C for at least 15 minutes.
    8. Transfer your madeleine batter to a piping bag.
    9. Grease your madeleine pan using some butter, then pipe the batter into the mould, filling up 90% of the mould.
    10. Bake the madeleine for 10 minutes at 180°C. Once done, flip out the madeleines and let  them cool completely on a wire rack.

    Making the strawberry yoghurt filling:

    1. Combine the greek yoghurt, strawberry jam, and lemon juice in a medium bowl. Mix until it’s well combined.
    2. Transfer the mixture into a piping bag and chill until it’s ready to use.
    3. Create a hole in the middle of your madeleine, using a knife or a large straw, and fill it up with the yoghurt filling.

    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.

    Learning to bake is all about the experience.

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    Read next: 10 Types Of Cake To Help You Build The Perfect Dessert


    Trying this recipe out? Make sure you hashtag #bakestarters on Instagram so we can see your wonderful creations!



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