Strawberry Vanilla Madeleines with Strawberry White Chocolate Coating

Ingredients

• 115 g unsalted butter (For the madeleine batter; plus extra for greasing the pan if needed.)
• 120 g all-purpose flour
• 6 g baking powder
• 2 g salt
• 0.5 bean vanilla bean (Scrape the seeds from the pod.)
• 2 large eggs
• 100 g granulated sugar
• 80 g milk
• 250 g white chocolate (White candy melts may be substituted.)
• 2 g freeze-dried strawberry powder

Steps

1. 1

   Melt the butter in a saucepan over low heat. Remove it from the heat and let it cool until warm but no longer hot.

2. 2

   In a bowl, whisk together the flour, baking powder, and salt. Scrape the seeds from the vanilla bean and add them to the dry ingredients.

3. 3

   In a separate bowl, whisk the eggs and granulated sugar until pale and slightly thickened.

4. 4

   Whisk the milk into the egg-and-sugar mixture.

5. 5

   Add the dry ingredients to the wet ingredients and fold just until no dry streaks remain. Do not overmix.

6. 6

   Pour in the melted butter and fold until the batter is smooth and evenly combined.

7. 7

   Cover the batter and refrigerate it for at least 30 minutes, or until chilled and slightly thickened. Chilling helps the madeleines develop their characteristic hump.

8. 8

   Preheat the oven to 375°F (190°C). Grease a madeleine pan thoroughly with butter, then lightly dust it with flour and tap out the excess.

9. 9

   Spoon or pipe the chilled batter into the madeleine molds, filling each about three-quarters full.

10. 10

    Bake for about 10–12 minutes, until the edges are lightly golden and the centers spring back when gently pressed.

11. 11

    Let the madeleines cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.

12. 12

    Melt the white chocolate or candy melts gently in a microwave-safe bowl in short intervals, stirring between intervals, until smooth. Stir in the freeze-dried strawberry powder.

13. 13

    Spoon a thin layer of the strawberry white chocolate into each clean madeleine mold. Press a cooled madeleine back into the mold so the chocolate coats its ridged side, then refrigerate until the coating is firm, about 10–15 minutes.

14. 14

    Unmold the coated madeleines carefully once the chocolate has set. Serve at room temperature.

Notes

The source excerpt cuts off after “Melt the butter in a saucepan over …”; the batter method, baking details, and coating procedure are therefore completed using standard madeleine technique and are lower-confidence reconstructions. Keep the finished madeleines in an airtight container for up to 2 days; refrigerate if the coating is soft, and allow them to return to room temperature before serving.

Nutrition per serving

• dessert
• French
• baked
• madeleines
• strawberry
• vanilla
• white chocolate
• tea-time