All the flavours of a Custard Cream in the deliciously soft French Madeleine, you won’t be able to resist!
Some of you may already know that I am a total Custard Cream addict! I can easily devour a twin pack in one sitting even if I do feel pretty bad afterwards, I just can’t resist them! Then a few weeks ago, the wonderful Jane of Jane’s Patisserie shared a recipe for Custard Cream Cupcakes. I know! I thought all my luck had come at once with these gems, you couldn’t create a more perfect cake in my eyes. This left me feeling inspired to add some Custard Cream magic to my own baking and so these Custard Cream Madeleines were born!
Why Madeleines? I was lucky enough to win a copy of Teatime in Paris by Jill Colonna, courtesy of a competition run by Becks Bakes and Madeleines were the first recipe inside. I’ve never tried one before despite spending my early years in France and many visits since so I thought it was about time I made my own. This recipe is adapted from Jill’s recipe for Green Tea Madeleines. This recipe makes 9 Madeleines, but can easily be doubled for bigger occasions.
1 tablespoon of milk
1 teaspoon of vanilla extract
30g caster sugar
1 medium egg
50g plain flour
20g custard powder
1/2 teaspoon of baking powder
60g butter, melted
Plus icing sugar and custard powder for icing.
- Pop the milk and vanilla into a mug and microwave for about 10 seconds on medium heat. You want the milk to be warmed and infused with the vanilla. I use a mug because you’re dealing with such small quantities, a bowl or saucepan on the hob would be too big.
- In a bowl, whisk together the eggs and sugar until lighter in colour and fluffy
- In another bowl, stir all your dry ingredients together.
- Melt the butter in the microwave keeping an eye on it so that it melts but doesn’t burn.
- Add the infused milk to the eggs and sugar mix, then whisk in the dry ingredients and fold in the butter. Cover the Custard Cream Madeleines batter and chill in the fridge for several hours or overnight. Pop your Madeleine tray in to chill too as this will help create their signature humped backs.
- When you’re ready, preheat the oven to 180’C fan and use a pastry brush or some kitchen roll to grease the Madeleines tray with a little more melted butter. Fill the moulds almost to the top and bake for just 10 minutes. When they’re golden, risen, and spring back when touched they’re ready.
- Cool for a few minutes in the tin before tipping onto a wire rack. Once completely cold, I mixed a little more custard powder with some icing sugar and water to taste before piping decorative stripes on mine.
There you have it! A delicious batch of soft Custard Cream Madeleines. I honestly think these may be my favourite thing I’ve ever baked even though they are so simple. The size, softness, and flavour just suit me down to the ground! I hope you enjoy them as much as I have and I’d love to see your recreations! Why not add some cocoa powder and create Chocolate Bourbon Madeleines too?
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