Madeleines are one of those timeless treats that evoke a sense of nostalgia and elegance. These delicate, shell-shaped French cookies (or cakes, depending on who you ask) have been cherished for centuries, thanks to their light, buttery texture and subtle sweetness. While traditional madeleine recipes rely on butter as the primary fat, using cream instead can add a luxurious richness and a slightly different texture that’s worth exploring. In this article, we’ll dive into the history of madeleines, the role of cream in baking, and a step-by-step recipe to create your own cream-infused madeleines at home. Whether you’re a seasoned baker or a beginner, this madeleine cookies recipe using cream will become a favorite in your kitchen.
A Brief History of Madeleines
Before we get into the recipe, let’s take a moment to appreciate the origins of this iconic treat. Madeleines are said to have originated in the Lorraine region of France in the 18th century. Legend has it that a young servant named Madeleine baked these little cakes for Stanislaus I, the deposed king of Poland, who was living in exile in the region. The king was so impressed that he named the cakes after her, and they quickly gained popularity across France.
Traditionally, madeleines are made with a genoise-like batter, which includes eggs, sugar, flour, and butter. They’re baked in special shell-shaped molds, giving them their distinctive appearance. While butter is the star ingredient in most recipes, substituting or supplementing it with cream can create a softer, more tender crumb.
Table of Contents
Why Use Cream in Madeleine Cookies?
Cream is a versatile ingredient in baking, and its inclusion in madeleine recipes can elevate the final product in several ways:
Richness and Moisture: Cream has a higher fat content than milk, which contributes to a richer, more indulgent texture. It also adds moisture, preventing the cookies from becoming too dry.
Tender Crumb: The fat in cream coats the flour proteins, inhibiting gluten formation. This results in a softer, more delicate crumb—perfect for madeleines.
Subtle Sweetness: Cream has a natural sweetness that complements the flavor of madeleines without overpowering them.
Versatility: Cream can be used in various forms—heavy cream, whipping cream, or even crème fraîche—each adding its own unique twist to the recipe.
The Cream-Infused Madeleine Recipe
Now that we’ve covered the basics, let’s get to the fun part: baking! This easy madeleine recipe with cream creates cookies that are tender, moist, and utterly irresistible.
Ingredients:
- 2 large eggs (at room temperature)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled (plus extra for greasing the molds)
- Powdered sugar (for dusting, optional)
Equipment:
- Madeleine mold (shell-shaped)
- Mixing bowls
- Whisk or electric mixer
- Sifter
- Spatula
Step-by-Step Instructions For Madeleine Cookies Recipe Using Cream:
- Prepare the Batter
In a spacious mixing bowl, combine the eggs and sugar, whisking them together until the mixture achieves a pale and a slightly thickened consistency. This should take about 2-3 minutes with an electric mixer or 4-5 minutes by hand.
Incorporate the heavy cream and vanilla extract, then stir until everything is thoroughly blended.
In a separate bowl, sift together the flour, baking powder, and salt until well mixed.Slowly incorporate the dry ingredients into the wet mixture with a spatula, folding gently. Be gentle to avoid overmixing, which can lead to tough madeleines.
Finally, fold in the melted butter until the batter is smooth and homogeneous. - Chill the Batter
Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour (or up to 24 hours). Chilling the batter helps it firm up, making it easier to handle and ensuring the madeleines develop their characteristic “hump” during baking. - Preheat and Prepare the Mold
Preheat your oven to 375°F (190°C). While the oven is heating, generously grease the madeleine mold with melted butter. Lightly sprinkle flour, shaking off any extra. - Fill the Mold
Remove the batter from the refrigerator. Using a spoon or piping bag, fill each mold cavity about 3/4 full. Make sure not to overfill, as the batter will rise while it bakes. - Bake to Perfection
Bake the madeleines for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched. The signature “hump” should be visible on the back of each madeleine. - Cool and Serve
Remove the madeleines from the oven and let them cool in the mold for 2-3 minutes. Carefully move them to a wire rack to let them cool down entirely.
If you like, sprinkle some powdered sugar on top before serving.
Tips for Success
Room Temperature Ingredients: Using room-temperature eggs and cream ensures even mixing and a smoother batter.
Don’t Overmix: Overmixing can lead to dense madeleines. Gently mix the ingredients together until they are just blended.
Refrigerate the batter: This step is essential for getting the ideal texture and form.
Use a Reliable Mold: Non-stick madeleine molds work best, but if yours isn’t non-stick, be sure to grease and flour it thoroughly.
Variations to Try
Once you’ve mastered the basic recipe, feel free to experiment with different flavors and add-ins:
Lemon Zest: Incorporate the zest of a single lemon into the batter to give it a refreshing citrus kick.
Chocolate: Fold in 1/4 cup of mini chocolate chips or drizzle melted chocolate over the baked madeleines.
Almond: Replace 1/4 cup of regular flour with almond flour to introduce a delightful nutty taste.
Conclusion
Madeleines are a delightful treat that can be enjoyed any time of day, whether with a cup of tea in the afternoon or as a sweet ending to a meal. By incorporating cream into the recipe, you can create a version that’s even more tender and luxurious than the traditional butter-based ones. With a little practice and attention to detail, you’ll be able to bake madeleines that rival those from a French patisserie. So, grab your mold, preheat your oven, and get ready to impress your friends and family with these exquisite cream-infused madeleines. Happy baking!
Madeleine Cookies Recipe Using Cream
Equipment
- Madeleine mold (shell-shaped)
- Mixing bowls
- Whisk or electric mixer
- Sifter
- Spatula:
Ingredients
- 2 large eggs (at room temperature)
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120ml) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (125g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (115g) unsalted butter, melted and cooled (plus extra for greasing the molds)
- Powdered sugar (for dusting, optional)
Instructions
1. Prepare the Batter
- In a spacious mixing bowl, combine the eggs and sugar, whisking them together until the mixture achieves a pale and a slightly thickened consistency. This should take about 2-3 minutes with an electric mixer or 4-5 minutes by hand.Incorporate the heavy cream and vanilla extract, then stir until everything is thoroughly blended.In a separate bowl, sift together the flour, baking powder, and salt until well mixed.Slowly incorporate the dry ingredients into the wet mixture with a spatula, folding gently. Be gentle to avoid overmixing, which can lead to tough madeleines.Finally, fold in the melted butter until the batter is smooth and homogeneous.
2. Chill the Batter
- Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour (or up to 24 hours). Chilling the batter helps it firm up, making it easier to handle and ensuring the madeleines develop their characteristic “hump” during baking.
3. Preheat and Prepare the Mold
- Preheat your oven to 375°F (190°C). While the oven is heating, generously grease the madeleine mold with melted butter. Lightly sprinkle flour, shaking off any extra.
4. Fill the Mold
- Remove the batter from the refrigerator. Using a spoon or piping bag, fill each mold cavity about 3/4 full. Make sure not to overfill, as the batter will rise while it bakes.
5. Bake to Perfection
- Bake the madeleines for 10-12 minutes, or until the edges are golden brown and the centers spring back when lightly touched. The signature “hump” should be visible on the back of each madeleine.
6. Cool and Serve
- Remove the madeleines from the oven and let them cool in the mold for 2-3 minutes. Carefully move them to a wire rack to let them cool down entirely. If you like, sprinkle some powdered sugar on top before serving.
Notes
Recommended Recipe
- Perfect Easy Peacekeeper Cookies Recipe
- Tanya Burr Cookie Recipe – Chocolate Cookies
- Great American Cookie Sugar Cookie Recipe
Frequently Asked Questions (FAQs)
1. Can I use milk instead of cream in this recipe?
While you can substitute milk for cream, the texture and richness of the madeleines will be different. Cream adds fat and moisture, resulting in a softer, more tender crumb. If you use milk, consider adding a bit more butter to compensate for the reduced fat content.
2. Why do I need to chill the batter?
Chilling the batter helps it firm up, making it easier to handle and ensuring the madeleines develop their signature “hump” during baking. It also allows the flavors to meld together, enhancing the final taste.
3. Can I make madeleines without a special mold?
While traditional madeleines are baked in shell-shaped molds, you can use mini muffin tins as an alternative. However, the distinctive shape and texture of madeleines may not be the same.
