Strawberry Champagne Madeleines
Years ago, I was missing traveling to Europe as I am today. During that time, I was hunting for the best recipe of Madeleines. It took a few recipes to test. Of course, they were all really nice but none of them tasted like the ones I used to have when I was a child.
Eventually, I came up with the Madeleine recipe from my Childhood mixing 3 recipes together. Which is the one I am sharing with you.
These Madeleines are so delicious right out of the oven but also a few days later when kept in an air tight container.
Today, it was sublimated with our brand NEW French Pantry Strawberry Champagne Jam which freshly arrived from France. There is actually Champagne in it!
FUN FACT | Did you know that French sparkling wine cannot be labeled as Champagne if it does not come from the Champagne region? At the end of the season, most winemakers get a “surplus”. As a result, it gets thrown out as they do not have a place to store it. In the most recent years, Champagne Makers have decided to have some of their produce sent to small businesses for their uses. And that’s the story behind our New Jam.
Enjoy & Bon Appetit!
As always, you will find the Step-by-Step Video below the recipe.
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Strawberry Champagne Madeleines
Equipment
Ingredients
- 9.5 Tbsp (140 g) butter (Melted)
- 2 eggs
- 1/2 cup (100 g) sugar
- 3/4 cup (100 g) flour
- 3 tbsp (40 g) flour
- 1 tsp (5 g) baking powder
- 15 tsp Strawberry Champagne Jam (LINK under Equipment to order Yours)
Instructions
- Place butter in a small sauce pan and heat on low until melted. Set aside.
- In a mixing bowl, beat the eggs and sugar until light and double in size (about 4-5min / Medium Speed)
- Add flour and baking powder, then the melted butter. Gently mix until well incorporated.
- Using your large round tip placed in the Pastry Bag, fill your Pastry Bag with the madeleine batter. Idly, place it overnight in the fridge, if not possible, a minimum of 2 hours will do. In order to get a nice Madeleine bumb your dough needs to be very cold and your oven very hot.
- Preheat oven to 400F/200C (at least 30 minutes prior baking).
- The following day, place your Madeleine Flexipan® Tray on the top of your Medium perforated baking sheet.
- Take your Pastry Bag out of the fridge and carefully pipe your dough into each wells.
- Using your spice spoon, make a small incision in the dough and place a dollop of the Strawberry Champagne jam in it.
- Bake for 10 minutes at 400F/200C. Every oven heats differently, monitor your madeleines. After 5min you will notice a curve in the batter and after that the Madeleine Bump will grow.
- Once your madeleines are out of the oven, unmold right away and place on a cooling rack. They can be enjoyed right out of the oven and up to a few days later stored in a airtight container. Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
