Filled Madeleines Recipe with Jam or Chocolate

Filled madeleines are buttery French shell-shaped cakes with a spoonful of jam, chocolate spread, or ganache tucked inside. This method pipes the filling into baked cakes, so the shells keep their delicate shape and the centers stay distinct. A short batter chill helps create tender cakes with the characteristic rounded hump.

Ingredients

½ cup (113 g) unsalted butter, plus a little more for the pan
2 large eggs (about 100 g without shells), at room temperature
½ cup (100 g) granulated sugar
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest (from about ½ lemon), optional
¾ cup (95 g) all-purpose flour, plus a little more for the pan
½ teaspoon baking powder
⅛ teaspoon fine salt
2 tablespoons (30 ml) whole milk
¼ cup (80 g) thick raspberry or apricot preserves, or chocolate-hazelnut spread, for filling
1 tablespoon (8 g) powdered sugar, for serving, optional

Instructions

Melt the butter in a small saucepan over low heat, then set it aside to cool until warm but not hot. Brush the wells of a 12-well madeleine pan with a thin coat of butter and dust lightly with flour; tap out the excess. If your pan is nonstick, still grease it unless its instructions say otherwise.
In a medium bowl, whisk the eggs and granulated sugar for about 2 minutes, until pale and slightly thickened. Whisk in the vanilla and lemon zest, if using. In another bowl, stir together the flour, baking powder, and salt.
Fold the dry ingredients into the egg mixture just until no dry flour remains. Stir the milk into the cooled butter, then gradually fold the butter mixture into the batter until smooth and glossy. Avoid beating the batter, which can make the cakes tough.
Cover the bowl and refrigerate the batter for 1 hour. This rest firms the butter and makes the batter easier to portion; it also helps the cakes bake with a rounded center. Near the end of chilling, heat the oven to 375°F (190°C).
Spoon or pipe the cold batter into the prepared wells, filling each about three-quarters full. Don’t spread it to the edges; the batter will settle as it bakes. Bake for 10–12 minutes, until the edges are lightly golden and the centers spring back when gently touched. The cakes are small, so check them at 10 minutes to avoid drying them out.
Let the madeleines rest in the pan for 2 minutes, then loosen them carefully and transfer to a wire rack. Bake any remaining batter in a cooled, re-greased pan. Cool the shells completely before filling, about 20 minutes.
Put the preserves or spread in a piping bag fitted with a small round tip. If using thick preserves, stir until smooth and press through a sieve first if you want to remove seeds. Insert the tip into the flat side of each cooled cake and pipe in about 1 teaspoon of filling, stopping when the cake feels just slightly heavier. Alternatively, use a small paring knife to make a shallow opening and add the filling with a small spoon. Dust with powdered sugar if desired and serve.

Tips

Measure flour lightly. Spoon it into the measuring cup and level it, or weigh it. Too much flour makes the cakes dry and can prevent a tender crumb.
Use a thick filling. Runny jam can leak through the shell or make the cakes soggy. If needed, simmer preserves briefly until thickened and cool completely before piping.
Keep the batter cold. If baking in batches, return the bowl to the refrigerator between batches. Put batter into a cool pan, not one that is still hot from the oven.
Choose a filling that pipes. A small piping tip makes a neat opening. For a filling without a piping bag, use the shallow-slit method; don’t force a large amount into the cake or the shell may split.

Serving Suggestions

Serve filled madeleines at room temperature with coffee, tea, or hot chocolate. They make a simple dessert alongside fresh berries or sliced pears, and a light dusting of powdered sugar is enough for a polished finish. For a dessert plate, offer two or three small cakes with a few berries rather than adding a heavy sauce that can overwhelm their buttery flavor.

If serving several fillings, arrange them separately and label them, especially when using chocolate-hazelnut spread or other ingredients that may contain common allergens. Fill the cakes shortly before serving when you want the crispest edges; the filling gradually softens the crumb.

Variations

Chocolate-filled: Use chocolate-hazelnut spread, or pipe in cooled chocolate ganache. To make a simple ganache, pour 2 tablespoons (30 ml) hot heavy cream over 2 ounces (57 g) finely chopped semisweet chocolate, wait 1 minute, and stir smooth. Cool until pipeable.

Citrus: Keep the lemon zest in the batter and fill with thick lemon curd. Since curd is softer than preserves, use a small amount and refrigerate filled cakes if they will not be served promptly.

Other preserves: Thick cherry, strawberry, or orange preserves work well. Apricot preserves give a mild, smooth center; raspberry offers a brighter, seedier filling unless sieved.

Almond: Replace the vanilla with ½ teaspoon almond extract and fill with thick cherry preserves. Almond extract is potent, so measure carefully.

Storage and Reheating

Filled madeleines are best on the day they are baked. Store leftovers in an airtight container in the refrigerator and eat within 2 days, particularly if the filling is curd or another perishable dairy- or egg-based filling. Refrigerate within 2 hours of filling. Preserves-filled cakes can also be kept airtight at cool room temperature for up to 1 day, though the shells will soften.

To restore a little warmth, let refrigerated cakes stand at room temperature for 15–20 minutes, or warm them briefly in a 300°F (150°C) oven for 3–4 minutes. Avoid microwaving; it can make the cakes rubbery and cause the filling to become very hot. Unfilled shells keep airtight at room temperature for up to 2 days, or may be frozen for up to 1 month; thaw completely before filling.

Frequently Asked Questions

Why didn’t my madeleines develop a hump?
The hump depends on cold batter meeting a properly heated oven, but it can vary with the pan and oven. Chill the batter for the full hour, preheat thoroughly, and avoid opening the oven door early. The cakes will still taste good if the hump is modest.

Can I make the batter ahead?
Yes. Cover it and refrigerate for up to 24 hours. It will firm up, so let it sit at room temperature for about 5 minutes if it is too stiff to portion, then bake while still cool.

Can I use a muffin pan instead?
A mini muffin pan can work, but the cakes will not have the traditional shell shape and may need a few extra minutes. Grease and flour the wells, fill them about three-quarters full, and check for lightly golden edges and springy centers.

Should I fill the madeleines before or after baking?
Fill them after baking and cooling. Baking the filling inside can make it leak or interfere with the delicate cake texture. Use a piping bag or make a small opening in the flat side of each shell.

Can I use frozen fruit as the filling?
Not directly: whole frozen fruit releases too much moisture and is difficult to pipe. Cook it into a thick preserve or compote, then cool it completely before using. A watery filling can make the cakes soggy.

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