Skip to player
Skip to main content
Skip to footer
Search
Connect
Watch fullscreen
Like
Comments
Bookmark
Share
Add to Playlist
Report
Madeleines Are The Easiest French Dessert To Bake
Delish
Follow
7/12/2024
These French treats are the size of a cookie with the texture of a cake, molded into decorative shells with the help of a special pan.
Category
🛠️
Lifestyle
Transcript
Display full video transcript
00:00
Hey everybody, it's Brooke in the Delish Kitchen studios.
00:03
I'm gonna let you guys in on a little secret.
00:06
Madeleines are actually not hard to make at all.
00:09
That's right, French people have been lying to you
00:10
this whole time.
00:12
This delicious afternoon pastry, simple.
00:15
It only has a few steps.
00:16
Our version has a little bit of brown butter in it
00:18
to take it to the next level.
00:20
I'm gonna show you guys how to nail it.
00:21
To get started with this madeleine batter,
00:23
we're gonna do the most boring step first,
00:25
which is whisking together all of our dry ingredients.
00:27
Got flour, salt, and baking powder.
00:30
Literally just gonna dump those into a bowl
00:34
and give those a quick whisk.
00:36
The best thing about a good madeleine
00:37
is that signature light as air,
00:39
fluffy texture that they have.
00:41
And to get that texture, we can do two things.
00:44
The first thing is adding a little bit of chemical leavener
00:46
in the form of baking powder, which we've done.
00:48
The second and probably most important part
00:51
is incorporating enough air into the batter.
00:53
To do that, we start with a little bit of egg
00:55
and sugar in a stand mixer.
00:58
We're gonna whip the devil out of it
00:59
until it's nice and airy and foamy and ribbony.
01:02
I think there's a name for that method, actually,
01:04
now that I think, yes, the foaming method.
01:06
That's what it's called.
01:07
We're gonna do a foaming method
01:08
to get these madeleines nice and airy and fluffy.
01:10
We're gonna beat these eggs and sugar together
01:12
for about 10 minutes until the volume has tripled in size.
01:16
10 minutes might feel like a long time.
01:18
You're gonna be like, eight is enough, seven is enough.
01:20
Please listen to me, do the full 10 minutes
01:22
because we want the batter to have enough air in it
01:24
so you have nice, fluffy madeleines.
01:26
You don't want flat madeleines
01:27
because then you're gonna blame me
01:28
and I don't have time for that.
01:29
I love adding flavor wherever I can to a recipe,
01:32
so this melted butter situation
01:34
was the perfect opportunity for these madeleines.
01:36
Madeleines typically do have melted butter in them,
01:38
but I was like, why not take it a step further
01:40
and make it a brown butter
01:41
because who doesn't like brown butter?
01:43
So in a small saucepan, we are going to start
01:46
with just six tablespoons of unsalted butter.
01:50
We're gonna let these six tablespoons of butter melt
01:52
just until the milk solids start to turn brown
01:55
and they'll start to smell really toasty
01:57
and kind of like the scent of pecans or almonds
01:59
will be in the air.
02:01
It's only gonna take like three or four minutes,
02:02
so keep an eye on it
02:03
because you definitely don't want those milk solids to burn
02:06
because then that's gonna be a bad time.
02:08
It'll be super bitter
02:09
and nobody will wanna eat your madeleines,
02:11
which would be so sad.
02:12
I love using a rubber spatula to make brown butter
02:15
because it helps you scrape the bits
02:16
off the bottom of the pan before they start to burn.
02:19
To me, it's better than using a wooden spoon or a whisk
02:22
because I can really get into all the nooks and crannies
02:24
of the pan and make sure everything is browning evenly.
02:26
Last but not least, I'm gonna add two tablespoons
02:29
of just regular unsalted butter to this.
02:32
This is gonna help cool down the brown butter a little bit
02:34
before I add it to the rest of the batter.
02:37
I don't wanna add that piping hot butter
02:39
to my room temperature batter.
02:40
So we're just gonna whisk that
02:41
until the solid butter melts.
02:43
But also, if you don't really wanna use brown butter,
02:46
if you're like, girl, that's too much work
02:48
for not enough flavor, that's fine.
02:50
You can use melted butter, that's okay.
02:52
I won't be mad.
02:54
It's time to add a little bit of flavor to this batter
02:56
and we're gonna do that in the form
02:57
of two of my absolute favorite flavorings,
02:59
which are almond extract and a little bit of orange zest.
03:03
We're gonna add both of those to our egg and sugar mixture
03:05
and beat until they're just incorporated.
03:07
When you're folding in the dry ingredients,
03:08
we wanna do this in three additions,
03:10
so you'll be adding about a third cup
03:12
of the dry mix for each addition.
03:15
Reason we're doing that is so that the flour
03:17
has a chance to actually hydrate in the batter
03:19
so you don't have any weird clumps or pockets of flour.
03:22
When you're adding the flour in,
03:23
one thing you definitely wanna make sure you do
03:26
is fold it in gently.
03:28
We spent all that time incorporating the air bubbles
03:30
into the batter and the last thing you wanna do
03:32
is deflate them by stirring the batter too vigorously.
03:35
So make sure you have a nice, gentle folding motion
03:37
instead of like a figure eight stirring motion.
03:40
We've got the brown butter all folded in.
03:42
Last thing we need to do before these Madeleines
03:44
go into the oven is let them chill for about 30 minutes.
03:48
So we're gonna cover with plastic wrap
03:51
and let these hang out in the refrigerator
03:52
for a little bit.
03:53
This is a Madeleine pan, of course.
03:56
You've got all that adorable fluting
03:59
and the nice curly ridges up there.
04:00
They're supposed to look like seashells
04:02
and that's exactly what they look like.
04:04
Having a Madeleine pan is pretty essential
04:06
to making Madeleines in this classic shape,
04:08
but I've got another secret for you guys.
04:11
You can make Madeleines in any pan.
04:13
Well, not any pan, but you can make them in a muffin pan
04:15
if you don't have a Madeleine pan
04:17
and you would still get a delicious result
04:19
just in a slightly different shape.
04:21
To keep the Madeleine pan from sticking to the Madeleines,
04:23
I'm just gonna drizzle a little bit of oil
04:25
into each one of these little wells.
04:28
I'm gonna brush it with a pastry brush
04:29
to get a nice, even coating.
04:31
Since this has all those extra ridges and pockets,
04:33
you need a pastry brush to work the oil in there
04:36
because you don't want any dry, bald spots
04:38
where you don't have oil.
04:39
Oil's in the little mold,
04:41
so now I'm just going to sprinkle
04:43
a little bit of all-purpose flour.
04:47
I'm kinda just gonna go all over the place
04:49
to make sure I'm getting even coverage.
04:52
Then I'll tap out the excess.
04:54
When you're prepping your pan,
04:55
you wanna make sure you use a neutral oil
04:56
that you brush in there.
04:58
You might be tempted to grab a can of nonstick spray.
05:01
I would caution you to avoid doing that.
05:02
Nonstick spray in this kind of recipe
05:04
tends to really brown on the pan
05:06
and it might give you some weird, brown, oily splotches
05:09
on your Madeleines,
05:11
which is not gonna look very appetizing,
05:12
so just stick with a regular old neutral oil
05:14
and you'll be good.
05:15
The pan's all coated,
05:16
so we're gonna stick this in the freezer
05:17
for about 10 minutes.
05:19
Reason for that is because we want this
05:20
to be super duper cold,
05:22
just like the batter's gonna be really cold
05:24
right when it goes in the oven.
05:25
That's gonna help the batter expand and rise
05:28
and get nice and puffy,
05:29
so the coldness will encourage that.
05:31
We're gonna pop this pan in the freezer
05:33
for just about 10 minutes
05:34
before we start filling it with our Madeleine batter.
05:37
Reason for that is having a nice, cold pan
05:39
and nice, cold batter will encourage that batter
05:42
to puff up nice and big and dramatic
05:44
when it goes into that really hot oven.
05:46
Our pan and our batter are both ice cold,
05:48
so I'm going to use this little scooper
05:51
to dollop about a tablespoon,
05:53
like a heaping tablespoon,
05:54
into each of these Madeleine wells.
05:56
What are these called, by the way?
05:57
I call them clicky scoopers.
05:58
Got the cold batter in the cold Madeleine pan,
06:01
so all that's left to do is to bake these at 375
06:04
for about 10 minutes
06:05
or until the edges start to turn really golden brown.
06:07
First of all, let's just talk about how freaking cute, okay?
06:12
Those scalloped edges came out so beautifully,
06:15
and you can see all those lovely little ridges
06:17
because of how we prepared our pan.
06:20
And then just the perfect size for an afternoon snack.
06:23
One of my favorite things to do with Madeleines,
06:25
especially one with this flavor profile
06:27
of orange and almond,
06:28
is to give them a dunk in some white chocolate
06:30
before a serving.
06:32
One, it's absolutely beautiful,
06:33
and then two, you get a little bit of extra sweetness
06:36
because these on their own aren't super sweet,
06:38
but a little bit of white chocolate,
06:40
ah, so delightful.
06:41
And honestly, one of the only times
06:43
that I like using white chocolate.
06:44
Y'all, I have been transported to Paris.
06:47
I feel like I'm sitting outside of a cafe
06:50
in one of those little iron chairs
06:52
staring at the Eiffel Tower.
06:54
This is so incredibly perfect.
06:56
I love the bit of orange zest in there,
06:58
and I love almond-y dessert,
06:59
so you can really taste that almond coming through,
07:01
and that brown butter and the almond extract
07:03
are just like holding hands
07:05
and really playing very well together in this Madeleine.
07:08
So now I'm gonna dip it in coffee
07:10
because I feel like I deserve that.
07:12
The texture on these is just,
07:14
it's so incredibly coffee-dunk friendly
07:17
because it's nice and light and airy,
07:18
so you can dunk for a couple seconds
07:20
without it falling apart and dropping into your coffee cup,
07:23
which is my least favorite thing in the world.
07:26
But they're also just so delicate and so dainty.
07:28
They're the kind of thing you could eat four or five of
07:30
and not realize what you've done
07:32
until you have a bunch of crumbs left behind.
07:34
These are absolutely perfect for a brunch,
07:36
afternoon snack, dessert,
07:39
really any time of day or night
07:40
that you crave something that's sweet but not too sweet,
07:43
these Madeleines should be your go-to.
07:45
And now you see how easy they are to make.
07:46
If you're looking for more deceptively simple
07:49
afternoon snacks just like this one,
07:51
keep it right here at delish.com.
Recommended
12:05
|
Up next
French Macarons Will Make You Feel Like a Baking Rock Star
Delish
12/13/2023
7:32
Homemade Cannoli Will Beat Out Your Favorite Bakery
Delish
5/9/2024
1:52
Mille-Feuille Will Transport You To A Paris Patisserie
Delish
8/23/2024
1:12
Whoopie Pies Are A Pillowy Treat That Are As Easy To Make As To Eat
Delish
8/8/2024
9:34
These Classic Cream Puffs Will Make You Feel Like A Master Pastry Chef
Delish
5/28/2024
0:52
S'mores French Toast Casserole Is The Queen Of All Breakfast Bakes
Delish
7/25/2019
4:44
These Classic Crêpes Will Impress Your Whole Brunch Crowd
Delish
7/19/2023
1:32
We Tried to Make Macarons
All Recipes
12/20/2022
4:39
Panna Cotta is The Fanciest Easy Dessert
Delish
4/27/2023
5:39
Our Best-Ever Flan Is So Good You'll Want To Lick The Plate
Delish
1/2/2024
3:13
These Pecan Pie Stuffed Cupcakes Are Magical
Delish
10/11/2019
7:26
The Child In Us Is Screaming Over This Giant Swiss Roll
Delish
1/19/2024
1:43
This Show-Stopping Baklava Cheesecake Is Centerpiece Worthy
Delish
9/27/2024
4:08
These Gluten-Free Crêpes With Honey-Lemon Drizzle Are Kid-Approved
Delish
5/12/2023
1:11
Stuffed Shells Will Turn You Into A Baked Pasta Believer
Delish
10/17/2023
8:08
This Bakewell Tart Is Good Enough For "The Great British Bake-Off"
Delish
1/18/2024
6:26
Baked Alaska Is The Most Impressive Ice Cream Cake We'll Never Get Tired Of
Delish
2/14/2024
1:17
French Silk Brownies Unite Classy & Casual Through Chocolatey Layers
Delish
10/16/2024
6:34
Once You Crack Into This Crème Brûlée, You'll Never Go Back
Delish
1/16/2024
1:18
Cookie Butter Cheesecake Bars Are Anything But Boring
Delish
9/17/2024
1:21
Snickerdoodle Cobbler Is The Combination Dessert You Deserve
Delish
1/29/2025
1:00
Churros Are Our Favorite Cinnamon Sugar–Coated Treat
Delish
5/29/2024
3:54
How to Make Classic Creme Brûlée | Get Cookin' | Allrecipes.com
All Recipes
9/16/2022
0:46
Custard tart - video recipe !
Petit Chef EN
11/30/2023
1:07
This Giant Cheesecake Stuffed Cookie Is The Most Extra Dessert Of All Time
Delish
1/25/2019