Madeleine Cookies Recipe using Cream Cake
Discover the delightful fusion of madeleine cookies and cream cake in this unique recipe. With their delicate texture and buttery flavor, madeleines are transformed into something extraordinary when combined with the rich creaminess of cream cake. This guide will walk you through creative ways to combine these two classic treats, resulting in a dessert that’s sure to impress.
Ingredients
For the Madeleines:
- 1 cup 120g all-purpose flour
- ½ cup 100g granulated sugar
- ½ cup 115g unsalted butter, melted
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp baking powder
- A pinch of salt
For the Cream Cake:
- 1 cup 150g leftover cream cake crumbs
- ¼ cup 60ml heavy cream (optional, for fillings or ganache)
Optional Additions:
- Powdered sugar for dusting
- Chocolate ganache for drizzling
- Fresh fruit or jam for layering
Instructions
Step 1: Prepare the Madeleine Batter
- In a mixing bowl, whisk together the eggs and sugar until pale and frothy.
- Sift the flour, baking powder, and salt into the egg mixture. Fold gently to combine.
- Add the melted butter and vanilla extract. Mix until smooth.
- Chill the batter in the refrigerator for at least 1 hour to prevent spreading during baking.
Step 2: Incorporate the Cream Cake
Choose one of the following methods to combine the cream cake with your madeleines:
Cream Cake Crumbs in Batter:
- Finely crumble the cream cake and gently fold it into the chilled batter.
Cream Cake Filling:
- Mash the cream cake with a little heavy cream to create a filling. Pipe or spread this mixture onto the flat side of one baked madeleine, then sandwich with another.
Layered Madeleine Treats:
- Slice madeleines in half horizontally. Layer them with slices of cream cake and your choice of filling (e.g., jam or ganache).
Step 3: Bake the Madeleines
- Preheat your oven to 375°F (190°C).
- Grease a madeleine tin and lightly dust with flour. Tap out the excess.
- Spoon the batter (with or without cream cake crumbs) into the prepared molds, filling each about 3/4 full.
- Bake for 8-10 minutes, or until the edges are golden and the centers spring back when touched.
- Allow the madeleines to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 4: Add Finishing Touches
- Dust the madeleines with powdered sugar.
- Drizzle with chocolate ganache or serve alongside a creamy sauce made from leftover cream cake.
Notes
- Chilling the batter is crucial for achieving the classic hump on the madeleines.
- Use high-quality ingredients for the best flavor and texture.
- Store madeleines in an airtight container at room temperature for up to 3 days.
