Soft, fluffy, buttery and ever so delicious little golden-brown sponge cakes, the classic French Madeleine originates in the Lorraine region in northeastern France – today’s Alsace – and this is where they still make some of the very best of these little delicacies in the world.
Thankfully, the classic Madeleine is easy to make at home too and it is the perfect little treat for many occasions year-round. Starting from the classic recipe, you can also get creative with different flavours and create nearly unlimited new versions. Really, the only limit is your imagination.
With the long Easter Weekend just around the corner, I was looking for a twist making these little cakes fit for the Easter brunch buffet. Thus, I added some eggnog to the mix, which just turned out perfect for the occasion and I am pretty sure these Eggnog Madeleines will find their way onto my Easter Brunch buffet on Easter Sunday.
If you wonder why eggnog since it is widely associated with Christmas, especially in the U.S. and Canada where it is a popular drink during the festive season – in Europe, it is not considered a seasonal drink. Which means, it is enjoyed year-round.
That said, eggnog is not a hugely popular drink in most European countries. However, in the last few years I have noticed eggnog increasingly to feature in food magazines around the Easter period. I do not have a real explanation for this other than, well, eggs and Easter.
For this recipe, I have actually prepared a homemade eggnog. Though you can buy it in most supermarkets here, if you can, I really recommend you go the homemade way. The difference is quite something and so worthwhile.
For about 1 litre
270 ml milk
100 ml whipping cream
100 g sugar
4 egg yolks
½ vanilla bean
170 ml white rum
In a saucepan, bring milk, whipping cream and 50 g sugar together with the vanilla bean to a boil. Set aside to let cool a bit.
In the meantime, in a bowl beat the egg yolks until they become lighter in colour. Slowly add sugar and continue to beat until well combined. Slowly add the slightly cooled milk mix while whisking constantly.
Add the mixture into a stand mixer and beat at highest speed while slowly adding the rum.
Fill into a bottle or bowl and let cool completely.
You can store the fresh eggnog in the fridge for about 2-3 days. Before drinking, just whisk once again.
Eggnog Madeleines recipe
For about 24 pieces
130 g all-purpose flour
½ tablespoon baking powder
120 g sugar
120 g butter
grated zest of one lemon
3-4 tablespoons eggnog
icing sugar for garnishing
Preheat oven to 190°C.
In a small saucepan, melt the butter and set aside and let cool completely.
In a large bowl, add sugar, eggs, lemon zest and the eggnog and whisk together with a hand mixer until the mixture has tripled in volume (about 5 minutes).
Mix flour, baking power and a pinch of salt and slowly add to the egg mixture and whisk together until well combined.
Butter and flour a madeleine pan then carefully spoon the dough into the moulds. Fill the moulds for about two-thirds as the dough will increase. There should be about half of the dough remaining. Set aside until later.
Bake the madeleines for about 15 minutes until golden-brown. Remove from oven and let cool a little then carefully take the Madeleines out of the moulds.
Clean the pan, butter and flour again and bake the remaining dough in the same way.
Whisk together icing sugar and eggnog until obtaining a sticky mixture and coat the cooled Madeleines with the icing.
What is your favourite Madeleine recipe?