Madeleines are traditional French cakes which are more like a cookie in size. This beautiful gluten free variety has been shared with us by Helen from Hungry & Fussy. In this recipe, these magnifique French scallop shells are elevated to the next level with the addition of a homemade vanilla bean custard filling. Of course, you can absolutely serve them plain, without the custard filling. No madeleine pan? No worries! We have also tested this recipe using mini cupcake trays and muffin tins so you can 'cheat' if you need to!
Recipe Tester Feedback: "These are so gorgeous, great for a tea party or morning tea - a huge hit with everyone! Only downside is having to wait for mixture to cool to cook them, so you need to plan ahead!" - Claire
No: Gluten / Nuts
Contains: Dairy / Egg
Preparation Time 20 minutes + overnight cooling of the batter
Cooking Time 10 minutes
Cannot be frozen, best served fresh
- butter - 120g, unsalted
- eggs - 3, room temperature
- caster sugar - 120g
- vanilla - 1/2 tsp, extract
- plain flour - 130g, gluten free, plus extra for dusting
- baking powder - 1/2 tsp, gluten free
- salt - pinch
- cinnamon sugar - for dusting, fine icing sugar is best
- Vanilla bean custard:
- sugar - 40g
- vanilla pod - 1 small, seeds scraped
- eggs - 2
- cornflour - 25g
- milk - 250g
- Melt butter (120g) in microwave and allow to cool for a couple of minutes.
- If you need to make your own caster sugar, add sugar (120g only) to the bowl now and grind Speed 9 / 3 seconds.
- Add eggs (3 only) to the caster sugar (120g). Program 2 minutes / Speed 6, measuring cap on.
- Add vanilla extract (1/2 tsp). Mix Speed 6 / 10 seconds. Scrape down sides.
- Add flour (130g), baking powder (1/2 tsp) and salt (pinch) to the bowl, ensuring the flour isn't sitting on the blades. Mix Speed 2 / 40 seconds.
- Set to Speed 2. Slowly add cooled butter whilst mixing, and continue mixing for 10 seconds after all the butter has been added.
- Transfer the mixture into a container, cover with lid and refrigerate for at least 2 hours or overnight (to firm the mixture).
Vanilla bean custard:
- For the custard, place sugar (40g only) into the clean, dry mixer bowl and mill Speed 9 / 10 seconds. Scrape down sides.
- Add vanilla beans, eggs (2), cornflour (25g), and milk (250g). Program 6 minutes / 90C / Speed 4.
- Place custard into a heatproof bowl. While still hot, cover with cling film so that the cling film touches the custard to prevent a skin forming. Transfer to the refrigerator to cool.
- When you are ready to cook the madeleines, preheat oven to 180C.
- Lightly dust a greased madeleine pan with flour to prevent cakes from sticking. Tap out the excess.
- Spoon the cake mixture into the centre of each shell. Do not overfill the mould.
- Bake for 8-10 minutes or until skewer comes out clean. Release the madeleines onto a wire cooling rack.
- Whilst madeleines are still warm, inject cool custard filling (approx. 1 tsp for each madeleine) into the centre of the flat side of madeleine using either a piping bag or syringe. As you slowly remove the syringe, turn gently to ease removal. See image below.
- Dust with cinnamon icing sugar and serve warm. If you wish to make your own cinnamon sugar, add ground cinnamon (5g) and sugar (50g) to the bowl and mill Speed 9 / 10 seconds. Feel free to adjust cinnamon to your taste, and keep the remainder in an airtight container until next time!