Vanilla Bean Madeleines
Recipe + Variations
I was recently in Paris and had the most incredible madeleines that I knew I needed to try to recreate at home. Here is my version of the classic French pastry, with an optional chocolate variation included.
Makes: 16
Ingredients
2 eggs
1/2 cup granulated sugar
1/2 vanilla bean, seeds scraped
2 tablespoons whole milk
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup butter, melted and cooled (plus more for brushing the mold)
Directions
In a bowl, whisk the eggs and granulated sugar until the mixture becomes pale and slightly aerated.
Mix in the vanilla bean seeds and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Sift the dry ingredients into the egg mixture and gently mix until just combined.
Whisk in the cooled melted butter until the batter is smooth.
Cover the bowl with cling wrap and refrigerate for at least 20 minutes (ideally overnight).
Preheat the oven to 485°F (250°C).
Lightly brush a madeleine mold with butter. Pipe the batter into each cavity until it fills about three-quarters of the mold. Avoid overfilling, as the batter will expand.
Gently tap the mold on the counter to settle the batter.
Place the tray in the oven and immediately reduce the temperature to 390°F (200°C).
Bake for 7–9 minutes, or until the madeleines have puffed in the center and are lightly golden.
Flavor Variations
Swap the vanilla bean for other extracts or essences to change the flavor profile. Classic additions include orange zest, rose, lavender, or lemon.
The milk can also be infused with tea before adding it to the batter. Chamomile works beautifully here;
Optional Chocolate Shell
For a chocolate-dipped version, place about 1 teaspoon of melted chocolate into each cavity of a silicone-madeleine mold. Press the baked madeleine gently on top and refrigerate until the chocolate sets before removing from the mold. I like to use white chocolate as a base and naturally color it with ingredients, like matcha, for a twist!
