Strawberry Champagne Madeleines

bakingwithnessa

These Buttery French Madeleines are naturally Delicious... The Strawberry Champagne Jam makes them Incredibly Scrumptious!

Prep Time 5

Bake / Cook Time 10

Overnight in the Fridge 12

Total Time 12 15

Course Cake, Sweet Cake

Cuisine French

Servings 20

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!