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These Matcha Madeleines blend French baking charm with Japanese tea flavors. Each shell-shaped treat has a soft green tea sponge with the classic madeleine bump, covered in a matcha-white chocolate layer that makes them look and taste amazing. Created as a modern take on the famous tea cake Proust loved, they mix the buttery goodness of French pastry with the gentle earthy taste of top-quality matcha powder.
What Makes These Special
What sets these madeleines apart is how they mix old-school methods with new flavors. They've got that perfect madeleine feel - soft inside with crispy edges - thanks to careful temperature watching and letting the batter rest. The matcha works double-duty, giving both color and taste. Using it twice - in the cake and the coating - creates a flavor journey that starts with light green tea and ends with a rich buttery taste.
Key Ingredients
- Main Stuff:
- European Unsalted Butter (115g): At least 82% fat content
- Dark Brown Sugar (60g): Adds moisture and caramelly flavor
- Quality Honey (15ml): Makes them soft and fragrant
- Large Eggs (3): Warmed to 68°F (20°C)
- Regular Sugar (100g): Small crystals mix in better
- All-Purpose Flour (240g): Sifted and weighed carefully
- Baking Powder (4g): Better without aluminum
- Fine Sea Salt (3g): Brings out the flavors
- Ceremonial Grade Matcha (12g): Bright green, freshly opened
- For the Coating:
- Good White Chocolate (200g): With at least 30% cocoa butter
- Extra Matcha (5g): Colors the shell
- Tools You'll Need:
- Regular 12-shell madeleine pan
- Kitchen scale for exact amounts
- Stand mixer with whisk
- Food thermometer for chocolate work
Detailed Cooking Steps
- Getting Ready (30 minutes)
- Mix butter with brown sugar and honey in a bowl over simmering water, keeping it at 145°F (63°C). Let it cool to 85°F (29°C). While waiting, beat eggs with regular sugar until they triple in size and can make figure-8 patterns when dripped. Run dry ingredients through a sieve three times to mix the matcha evenly.
- Making the Batter (20 minutes)
- Add the butter mix to the fluffy eggs in three batches, folding gently 6-8 times each round. Mix in dry ingredients in two batches, keeping everything between 68-72°F (20-22°C). Your batter should flow in ribbons when lifted.
- Resting Time (12-24 hours)
- Put plastic wrap directly on the batter so it doesn't form a skin. Keep in the fridge at 38°F (3°C) so the texture can develop. Warm to 65°F (18°C) before you bake.
- Baking Time (25 minutes)
- Heat oven to 375°F (190°C). Grease pan with butter and flour mix. Pipe batter into 3/4 of each shell using a 1/2 inch tip. Bake for 5 minutes, turn the pan, then bake another 4-5 minutes until the bump forms.
- Making the Coating (45 minutes)
- Melt white chocolate carefully: heat to 105°F (40.5°C), cool to 80°F (26.7°C), then work with it at 84-86°F (29-30°C). Mix in matcha at 85°F (29.4°C). Dip cooled cakes while keeping the chocolate at the right temp.
Fixing Common Problems
Getting these right depends on watching temperatures and timing. Keep your kitchen at 68-72°F (20-22°C) and not too humid (under 60%). Watch for trouble signs: flat batter means you didn't beat the eggs enough; no bumps mean your batter was the wrong temperature or your pan wasn't ready. Check if they're done by pressing lightly - they should bounce back right away. If your chocolate looks streaky, you didn't heat it correctly; if the matcha looks dull, it's too old.
Fancy Serving Ideas
Show off these fancy madeleines with care and good timing. Eat them within 4 hours of baking when they taste best. Arrange them neatly on ceramic or stone plates with the shell pattern facing up. They go great with: matcha tea, white chocolate sauce, or even champagne for parties. Don't forget temperature matters: serve them at 65-68°F (18-20°C) for the best texture and flavor. Keep drinks far enough away so moisture doesn't ruin the chocolate coating.
Keeping Them Fresh
Follow these rules to keep them tasting great. Plain madeleines stay good for 6-8 hours at room temp in an airtight container. Eat chocolate-covered ones within 24 hours for the best taste and feel. You can keep unused batter in the fridge for up to 3 days, but bring it to room temp before baking. For longer storage, only freeze plain madeleines: wrap each one in parchment paper and put in a sealed container. They'll stay good frozen for up to a month; let them sit out for an hour before eating. Don't try to freeze the chocolate-covered ones - the coating will crack and look terrible.
Frequently Asked Questions
- → What’s the point of chilling overnight?
- It gives the baking powder time to work and helps create the classic puffy hump. Plus, it makes the texture smoother and softer.
- → Why swap regular butter for European?
- European butter’s higher fat content (around 84%) gives richer flavor and a smoother texture, which is ideal for something so delicate.
- → Can I skip the chilling?
- You could, but the madeleines won’t puff up the same. The texture also won’t be as light and tender.
- → Why use a kitchen scale?
- Weighing ingredients is more accurate than using cups, and these little cakes need precise measurements to turn out well.
- → Why use silicone molds for the chocolate layer?
- Silicone molds make it easy to remove the set chocolate without breaking anything. Metal molds are more likely to make it stick.