The Easiest Black Sesame Madeleines (No Resting, No Ribboning)
Course: Cakes
Cuisine: French
Prep Time: 10 minutesminutes
Cook Time: 9 minutesminutes
Total Time: 18 minutesminutes
Servings: 6large Madeleines
Calories: 218kcal
Author: Marvellina
Learn how to make these classic French Madeleines (Petite Madeleines) with black sesame flavor. This madeleine recipe is the easiest and tastes so good. The batter doesn't require any resting period and with nice signature hump (belly) of Madeleines.
It is very important that you follow the recipe exactly as it is what makes it possible not to rest the batter and still with great result. I provide Cup/Tbsp measurement, but highly recommend using weighing scale for accuracy
Lightly oil the pan with butter and set aside. I use non-stick spray without any problem. I don't feel that it's necessary to flour the pan after applying butter, but it's up to you
Preheat oven to 200 C (390 F). My oven uses bottom heat only. If you have convection top and bottom heat oven, you may want to adjust temperature by lowering the temperature by 15-20 degrees. You will know your oven the best
Prepare the cake batter:
Melt the butter and set aside
Mix cake flour, sesame powder, salt, and baking powder. Whisk to combine
Crack one room temperature egg in a bowl and whisk to combine. Measure out 40 grams of egg into a mixing bowl. Add milk, honey, sugar, in a mixing bowl and whisk vigorously for a minute or two until just the sugar melts, that's all. Sift in cake flour mixture and whisk until just combined, meaning, as soon as you don't see any more pockets of flour, stop mixing. take care not to overmixing at this point
Add the warm melted butter. It is best if the temperature of the butter is between 40-50 C / 104 -122 F. Whisk until the batter is homogenous, smooth and shiny. The batter may thicken as the butter cools down, that's normal
Pro tips: If you wish to chill the batter and bake it the next day because you don't have the time to do it now, you can do so too. Just cover it and put it in the fridge. Otherwise, this batter requires no chilling and can be baked straightaway. After chilling, just use a spoon to spoon the batter into the pan, don't use a piping bag as it will be too thick for piping bag
Pipe the batter:
Transfer the batter to a piping bag or you can use a plastic bag and snip off the tip. Pipe into the Madeleine pan, about 90% full
Alternatively, you can spoon the batter onto the pan too. I can get 6 if I use regular shell Madeleine pan and 5 when I use this clam shell pan (it is 1.25-inch deep). Regular Madeleine pan is about 1.7 cm/0.67 inch deep
Baking:
Put the pan in the middle rack, close the door and lower the oven temperature to 350 F (180 C) and bake for 8-10 minutes for regular standard size Madeleine pan . If you have a clam shell pan like mine, about 1.25-inch deep, I need to bake for 12 minutes. Every oven is different and depending on the size of your Madeleine pan, you need to adjust baking time accordingly. Start observing at around 8 minutes. The top should be dry to touch and springs back lightly when you touch
Cooling:
Drop the pan on the counter to release hot air and gently transfer to a cooling rack, the hump facing up preferably so they won't get "squished"
They can be served warm without coating with chocolate if that's what you choose to do
Coat with white chocolate (optional):
Melt white chocolate over bain-marie or use a microwave to melt chocolate for few seconds
Option 1: You can dip the Madeleine in the melted chocolate and place on cooling rack to harden
Option 2: Pipe or spoon about 1 Tbsp of this chocolate into the madeleine pan. About 1/2 Tbsp for shallower pan. Carefully place the cooled-down Madeleine on top and gently press and move it around a little bit to make sure the chocolate coats the bottom of the Madeleine and leave the Madeleine on top of the chocolate
Place the whole pan in the freezer for 30 minutes. The chocolate will harden and you can easily remove the chocolate coated Madeleine from the pan. Easy as that!