Ultra-Moist Madeleines with Heavy Cream
Master the Art of Soft and Moist Madeleines at Home
These madeleines boast a golden exterior and an incredibly moist, melt-in-your-mouth interior. Everyone who tries them exclaims they’ve never had madeleines this tender, often asking for the secret! The beauty of this recipe is that you can make a generous batch of batter, freeze it, and then thaw and bake whenever a craving strikes. While delicious fresh from the oven, these madeleines truly shine after resting for a day or two, allowing their flavors to mature and deepen. Perfect for special occasions or simply as a delightful homemade treat.
Ingredients- 100g all-purpose flour
- 100g granulated sugar
- 90g heavy cream
- 2 large eggs
- 3g baking powder
- 1g salt
Cooking Instructions
Step 1
In a large bowl, combine the heavy cream (90g), granulated sugar (100g), and salt (1g). Whisk until the sugar and salt are dissolved and the mixture is smooth. Then, add the eggs (2 large) one at a time, whisking thoroughly after each addition to ensure the batter emulsifies and doesn’t separate. Aim for a smooth, cohesive liquid base.
Step 2
Sift the all-purpose flour (100g) and baking powder (3g) directly into the wet ingredients from Step 1. Gently fold the dry ingredients into the wet using a spatula until just combined and no streaks of flour remain. Be careful not to overmix, as this can develop gluten and result in tough madeleines. Scrape the sides and bottom of the bowl to ensure everything is incorporated evenly.
Step 3
Transfer the prepared madeleine batter into a piping bag. If you don’t have a piping bag, a sturdy zip-top bag with a corner snipped off will work perfectly. Using a piping bag makes it easy to fill the molds neatly and evenly, leading to beautifully shaped madeleines.
Step 4
Prepare your madeleine molds by generously brushing the insides with melted butter. Then, lightly dust with flour or cornstarch (cornstarch can add extra crispness). Invert the mold and tap out any excess powder. This greasing and dusting process ensures the madeleines release easily after baking. Alternatively, you can use a neutral oil like grapeseed oil instead of butter.
Step 5
Pipe the batter into the prepared madeleine molds, filling each cavity about 80% full. Leave some space for the batter to rise and expand as it bakes; overfilling can cause overflow.
Step 6
Bake in a preheated oven at 180°C (350°F) for approximately 17 to 20 minutes. Baking times may vary depending on your oven. The madeleines are ready when they are a beautiful golden brown on top and spring back gently when lightly touched.
Step 7
Here’s a pro tip for achieving extra moist madeleines: Place a thick piece of parchment paper under the front or back edge of the baking sheet holding the madeleine molds. This simple trick diffuses the direct heat hitting the bottoms of the molds, helping to cook the insides gently while ensuring a perfectly golden exterior. Enjoy them warm for ultimate softness, or let them cool to appreciate their deepened flavor.
