Hotel Royal Madeleine is a classic French pastry that combines the delicate, shell-shaped madeleine with a rich vanilla custard filling and a glossy glaze. This recipe delivers a truly special treat that is surprisingly straightforward to make at home. The combination of tender cake, creamy filling, and sweet glaze creates a perfect balance of textures and flavors that will impress any guest.
Ingredients
- For the madeleines: 3 large eggs (150 g), at room temperature
- 2/3 cup (130 g) granulated sugar
- 1 tsp vanilla extract
- 1 cup (125 g) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (115 g) unsalted butter, melted and cooled, plus extra for greasing the pan
- For the vanilla custard filling: 1 cup (240 ml) whole milk
- 3 large egg yolks (60 g)
- 1/4 cup (50 g) granulated sugar
- 2 tbsp (16 g) cornstarch
- 1 tsp vanilla extract
- For the glaze: 1 cup (120 g) powdered sugar
- 2 tbsp (30 ml) milk, plus more if needed
- 1/2 tsp vanilla extract
Instructions
- Make the custard filling: In a medium saucepan, whisk together the egg yolks, sugar, and cornstarch until pale and thick. Gradually whisk in the milk. Place over medium heat and cook, stirring constantly, until the mixture thickens and comes to a gentle boil. Boil for 1 minute, then remove from heat. Stir in the vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until cold, at least 1 hour.
- Make the madeleines: In a large bowl, whisk the eggs and sugar together until light and foamy, about 2 minutes. Whisk in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Fold the dry ingredients into the egg mixture until just combined. Gently fold in the melted butter. Cover the batter and refrigerate for at least 30 minutes (or up to 1 hour). This helps create the classic hump.
- Preheat the oven to 375°F (190°C). Generously butter a madeleine pan (12-shell mold) and dust with flour, tapping out the excess.
- Bake the madeleines: Spoon the chilled batter into the prepared pan, filling each shell about 3/4 full. Bake for 10-12 minutes, until the edges are golden and the centers spring back when lightly pressed. The madeleines should have a distinct hump on top.
- Cool and fill: Remove from the oven and let cool in the pan for 2 minutes, then transfer to a wire rack to cool completely.
- Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach a pourable consistency.
- Assemble the cakes: Once the madeleines are completely cool, use a small knife to cut a slit along the side of each madeleine, creating a pocket. Spoon or pipe the chilled custard into each pocket.
- Glaze and serve: Dip the top of each filled madeleine into the glaze, letting the excess drip off. Place on a wire rack to let the glaze set for about 10 minutes before serving.
Tips
- Chill the batter: Do not skip refrigerating the madeleine batter. This step is crucial for achieving the signature hump and a tender crumb.
- Use a proper madeleine pan: A nonstick madeleine pan with deep shells works best. If you only have a shallow pan, reduce the baking time by 1-2 minutes.
- Custard consistency: If the custard is too thick after chilling, whisk it vigorously to smooth it out before filling. If it seems too thin, cook it for an additional minute.
- Glaze variations: For a chocolate glaze, replace 2 tablespoons of powdered sugar with 2 tablespoons of cocoa powder. For a citrus glaze, add 1 teaspoon of lemon or orange zest.
Serving Suggestions
Serve these elegant cakes as a dessert with fresh berries and a dusting of powdered sugar. They also pair beautifully with coffee or tea for an afternoon treat. For a special occasion, arrange them on a platter with a drizzle of warm chocolate sauce.
Variations
- Lemon Madeleine: Add 1 tablespoon of lemon zest to the batter and use lemon juice in the glaze instead of vanilla.
- Chocolate Madeleine: Replace 2 tablespoons of flour with 2 tablespoons of cocoa powder. Fill with chocolate pastry cream instead of vanilla.
- Almond Madeleine: Substitute 1/4 cup of the flour with ground almonds and add 1/2 teaspoon of almond extract.
Storage and Reheating
Store the filled madeleines in an airtight container in the refrigerator for up to 2 days. The glaze may soften slightly, but they will still be delicious. To reheat, place them on a baking sheet and warm in a 300°F (150°C) oven for 5-7 minutes until just warm. Do not microwave, as this will make them soggy.
Frequently Asked Questions
Can I use a mini madeleine pan? Yes, simply reduce the baking time to 7-9 minutes and adjust the amount of custard accordingly.
Can I make the custard ahead of time? Absolutely! The custard can be made up to 2 days in advance and stored in the refrigerator. Just give it a good whisk before using.
What if I don’t have a madeleine pan? You can use a mini muffin tin, but the shape will be different. The baking time will be similar, so check for doneness with a toothpick.
Why did my madeleines not have a hump? The most common reasons are not chilling the batter, overmixing the batter, or using a pan that is too shallow. Make sure to follow the chilling step and fold the flour gently.
Can I freeze the madeleines? Yes, you can freeze the unfilled, unglazed madeleines for up to 2 months. Thaw at room temperature, then fill and glaze as directed.
Can I use a different filling? Certainly! Lemon curd, jam, or even Nutella are delicious alternatives to the vanilla custard.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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