Madeleine Cookies Recipe Using Cream
Discover the perfect Madeleine Cookies Recipe Using Cream! This easy, step-by-step guide creates rich, tender madeleines with a luxurious twist. Perfect for tea time or dessert, these French treats are sure to impress.
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
Here are some helpful tips and notes to ensure your madeleines turn out perfectly every time:
Room Temperature Ingredients: Using room-temperature eggs and cream ensures a smoother batter and even baking.
Chill the Batter: Don’t skip chilling the batter! This step is essential for creating the distinctive “hump” shape and ensuring a soft texture.
Properly Grease the Mold: Generously coat the madeleine mold with melted butter and sprinkle it with flour to ensure the cakes don’t stick.
Avoid Overmixing: Fold the ingredients gently to avoid overmixing, which can lead to dense madeleines.
Baking Time: Watch the madeleines closely while they’re baking. They’re done when the edges are golden brown and the centers spring back when touched.
Serving Suggestions: Dust with powdered sugar for a classic look, or drizzle with melted chocolate for a decadent twist.
Storage: Madeleines are most delightful when fresh, but you can keep them in an airtight container at room temperature for up to two days. Just pop them in the oven for a short time to warm them up again.
Freezing: Freeze baked madeleines in a sealed container for up to 1 month. Let it sit at room temperature to thaw, or heat it up in the oven before enjoying.
Experiment with Flavors: Add lemon zest, almond extract, or chocolate chips for unique variations.
Double the Batch: This recipe can easily be doubled for larger gatherings or to stock up on treats.
With these notes in mind, you’re ready to bake the perfect batch of cream-infused madeleines! Happy baking!