Madeleine cookies are delicate, shell-shaped sponge cakes originating from France. Traditionally enjoyed plain or with a light dusting of powdered sugar, we’re taking them to the next level by adding a luscious cream filling. This easy-to-follow guide will show you how to make Madeleine cookies with cream, covering everything from ingredients to troubleshooting common issues.
Whether you’re a seasoned baker or a beginner, this recipe guarantees soft, golden madeleines with a creamy surprise inside. Let’s dive in!
Understanding Madeleine Cookies with Cream and Their Role
What Are Madeleine Cookies?
Madeleines are small, shell-shaped sponge cakes known for their light texture and buttery flavor. Though often mistaken for cookies, they’re more like miniature cakes, typically served with tea or coffee.
Why Add Cream to Madeleines?
While traditional madeleines are delicious on their own, adding cream elevates them to a whole new level. The cream enhances moisture, creates a melt-in-your-mouth texture, and adds a rich, indulgent flavor that pairs perfectly with the delicate crumb.
The Secret to the Signature Hump
Ever wonder why perfect madeleines have that iconic hump? It’s all about temperature contrast. Chilled batter hitting a hot oven creates steam, forcing the center to rise. In this recipe, the cream not only enriches the flavor but also helps maintain that light, airy structure.
Ingredients and Equipment for Madeleine Cookies with Cream
Madeleine Cookies with Cream
Equipment
- Madeleine pan (non-stick works best)
- Electric mixer or whisk
- Mixing bowls (2)
- Spatula
- Pastry brush
- Piping bag (for filling)
- Wire cooling rack
Ingredients
- 1 cup 125g all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 2 large eggs room temperature
- ½ cup 100g granulated sugar
- 1 teaspoon vanilla extract
- ½ cup 120ml heavy cream
- ¼ cup 60g unsalted butter, melted and cooled
- 1 teaspoon lemon zest optional
- Powdered sugar for dusting optional
- For the Cream Filling optional:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the flour, baking powder, and salt. In a separate bowl, beat the eggs and sugar until pale and fluffy. Add vanilla extract and cream, mixing until combined.
- Gently fold the dry ingredients into the wet mixture using a spatula. Drizzle in the melted butter and fold until smooth.
- Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or overnight). This helps create the signature madeleine hump.
- Preheat the oven to 375°F (190°C). Grease and flour the madeleine pan. Fill each mold ¾ full with batter. Bake for 10–12 minutes until golden brown and springy.
- Cool madeleines on a wire rack. If filling, whip the cream with powdered sugar and vanilla until stiff peaks form. Pipe cream into the base of each madeleine.
Notes
Additional Tips:
- Ensure all ingredients are at room temperature for even mixing.
- Don’t skip chilling the batter; it’s key for achieving the hump.
- Store madeleines in an airtight container for up to 2 days, or freeze for longer storage.
Preparing the Batter for Madeleine Cookies with Cream
1. Whisk Eggs and Sugar
In a large bowl, beat the eggs and sugar together until pale, thick, and fluffy. This takes about 3-4 minutes with an electric mixer. The mixture should fall in thick ribbons when the whisk is lifted.
2. Add Vanilla and Cream
Stir in the vanilla extract and heavy cream until well combined. Be gentle—overmixing can deflate the batter.
3. Sift and Fold in Dry Ingredients
In a separate bowl, sift together the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture using a spatula, being careful not to overmix.
4. Incorporate Melted Butter
Slowly drizzle in the melted butter while folding gently. This adds richness without compromising the light texture.
5. Chill the Batter
Cover the bowl with plastic wrap and refrigerate for at least 1 hour—overnight is even better. Chilled batter ensures the signature hump during baking.
Baking the Madeleine Cookies
1. Prepare the Pan
Preheat the oven to 375°F (190°C). Brush the madeleine pan cavities with melted butter and lightly dust with flour. Tap out excess flour to prevent sticking.
2. Fill the Molds
Spoon or pipe the chilled batter into each mold, filling them about three-quarters full. Avoid spreading the batter; it will naturally even out.
3. Bake to Perfection
Bake for 10-12 minutes, or until the edges are golden and the centers spring back when lightly pressed. The iconic hump should form around the halfway mark.
4. Cool and Release
Let the madeleines cool in the pan for 1-2 minutes, then gently tap the pan to release them onto a wire rack.
Adding the Cream Filling to Madeleine Cookies
1. Whip the Cream
In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Be careful not to overwhip—the cream should be firm but still smooth.
2. Hollow the Madeleines
Once the cookies are cool, use a small knife to create a pocket in the base of each madeleine. Alternatively, poke a hole with a chopstick and gently wiggle it to expand the cavity.
3. Fill the Cookies
Transfer the whipped cream to a piping bag with a small round tip. Pipe the cream into each madeleine until the cavity feels full but not bursting.
4. Chill for Best Results
Place the filled madeleines in the fridge for at least 30 minutes. This helps the cream firm up and prevents it from oozing out.
Decorating and Presenting Madeleine Cookies with Cream
Simple Decoration Ideas
- Powdered Sugar: Lightly dust the tops for a classic look.
- Chocolate Drizzle: Melt dark or white chocolate and drizzle over cooled madeleines.
- Glaze: Dip the tops in lemon or vanilla glaze for added shine.
Serving Suggestions
- With Tea or Coffee: These treats pair perfectly with Earl Grey, chamomile, or a frothy cappuccino.
- Dessert Platter: Arrange alongside macarons, fresh berries, and chocolates for a stunning dessert spread.
- Gift Box: Pack in decorative boxes with parchment paper—perfect for holidays or special occasions.
Decorating and Presenting Cream-Filled Madeleines
Simple Decoration Ideas
- Powdered Sugar: Lightly dust the tops for a classic look.
- Chocolate Drizzle: Melt dark or white chocolate and drizzle over cooled madeleines.
- Glaze: Dip the tops in lemon or vanilla glaze for added shine.
Serving Suggestions
- With Tea or Coffee: These treats pair perfectly with Earl Grey, chamomile, or a frothy cappuccino.
- Dessert Platter: Arrange alongside macarons, fresh berries, and chocolates for a stunning dessert spread.
- Gift Box: Pack in decorative boxes with parchment paper—perfect for holidays or special occasions.
Storage and Shelf Life of Madeleine Cookies with Cream
Short-Term Storage
- Store cooled, cream-filled madeleines in an airtight container in the refrigerator for up to 2 days. This keeps the filling fresh and the sponge moist.
Long-Term Storage (Without Cream Filling)
- Freeze unfilled madeleines in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months.
Reheating Tips
- To enjoy madeleines warm, reheat plain, unfilled ones in a 300°F (150°C) oven for 3 to 4 minutes. Avoid microwaving, as it can make them rubbery.
💡 Tip: Only fill madeleines after thawing to maintain the cream’s texture.
Nutritional Breakdown of Madeleine Cookies with Cream
Nutritional Information (Per Cream-Filled Madeleine)
- Calories: 140 kcal
- Total Fat: 8 g
- Saturated Fat: 5 g
- Carbohydrates: 14 g
- Sugars: 8 g
- Protein: 2 g
Frequently Asked Questions About Madeleine Cookies with Cream (FAQs)
1. Can I make madeleines without a madeleine pan?
While the shell shape is traditional, you can use a mini-muffin pan. The texture remains the same, but you’ll lose the classic look.
2. How do I keep madeleines soft?
Store them in an airtight container. If they dry out, microwave for 10 seconds to soften.
3. Can I freeze cream-filled madeleines?
It’s best to freeze them without the cream. Once thawed, add the filling and serve.
4. Why did my madeleines turn out dense?
Overmixing the batter or skipping the chilling step usually causes this. Be gentle and patient!
5. How long can I keep madeleine batter in the fridge?
Up to 2 days. The longer the batter chills, the better the rise and texture.