Wow! Two back to back madeleine recipes. You might be wondering if there is a madeleine obsession happening here. Well, let me tell you that once you start baking these dainty Madeleines/french cakes aka caramilk cookies and strawberry cookies, you’re going to make them over and over again. So easy to flavour and decorate but thats not even the best part. The best bit is that the batter can be made ahead and stored in the fridge for upto 3 days. When you want them fresh, just bake them with your favourite fillings.
I filled half my batch with caramel sauce, then coated them in caramilk which is nothing but roasted white chocolate. The other half were filled with strawberry jam and coated in white chocolate (colored red).
I used these Madeleine molds to make them that make for easy release of the cookies.
The caramel sauce I used was was store bought and thick, almost the texture of dulce de leche. A thinner sauce might not hold up and get lost in the batter. That’s the only thing to be mindful of. Otherwise they are very simple and very delicious.
If you love Madeleine cookies, you’d love these Rosewater and Cardamom ones
Caramilk and Strawberry Madeleines
Makes 18
3 eggs
1/2 cup caster sugar
1/2 tsp vanilla extract
3/4 cup plain flour
1/4 tsp baking powder
60g unsalted butter, melted and cooled
1/2 cup caramel sauce or dulce de leche
1/2 cup strawberry jam
100 g Caramilk, melted
100 g white chocolate, melted
red gel food colouring
Preheat oven to 200°C. Grease well, a 12-hole madeleine baking pan.
Place eggs, sugar and vanilla into a large bowl. Using an electric mixer, beat until thick, pale and doubled in volume. Gently fold in flour, baking powder and butter using a metal spoon. Cover bowl with cling film and place in the fridge for 30 mins or up to 3 days.
Pipe or place approx half a tablespoon of mixture into each prepared madeleine moulds. Pipe or carefully spoon 1/2 tsp of caramel sauce or strawberry jam. Cover with 1/2 tbsp of madeleine batter to encase the filling. Bake for 15-20 minutes or until golden and cakes spring back when pressed in the centre. Cool slightly before removing from moulds. Place on a wire rack to cool completely.
For the Caramilk cookies , pipe or spoon about 1.5 tsp of melted Caramilk into each clean mold of the pan. Gently place madeleines over the chocolate, pressing slighly. Place pan in freezer to set. About 25 mins. Remove from freezer. Madeleines should easily come off the pan. Store in an air tight container in room temperature.
For the strawberry madeleines, colour the white chocolate with 2 drops of red gel food colouring. Pipe (or spoon) small amount of melted white chocolate into a clean mold. Gently place madeleines over the chocolate. Repeat with remaining madeleines. Place pan in freezer to set. About 25 mins.
Remove from freezer. Madeleines should easily come off the pan. Store in an air tight container in room temperature.
