Rich Coffee Madeleine
How to Make Moist and Flavorful Coffee Madeleines
Experience the exquisite harmony of delicious coffee and sweet butter with these delightful madeleines! Create sophisticated coffee madeleines right in your own kitchen, reminiscent of a gourmet bakery. They boast a slightly crisp exterior and a wonderfully moist interior, infused with the deep, aromatic notes of coffee, making them a universally loved treat. Use the ‘Goutte’ madeleine mold for beautifully shaped results.
Yields 17-18 Madeleines (Goutte Madeleine Mold)- All-purpose flour 60g
- Cake flour 94g
- Skim milk powder 8g
- Baking powder 7g
- Baking soda 1g
- Milk 35g
- Finely ground coffee beans 7g
- Instant coffee powder 6g
- Granulated sugar 100g
- Muscovado sugar 50g (brown sugar can be substituted)
- Room temperature eggs 108g (approx. 2 large eggs)
- Honey 30g
- Unsalted butter 150g
- Pecans for topping, as needed (optional)
Coffee Glaze- Powdered sugar 38g
- Coffee essence 4g
- Disaronno liqueur 5g (or other coffee-flavored liqueur, optional)
- Milk 5g
- Powdered sugar 38g
- Coffee essence 4g
- Disaronno liqueur 5g (or other coffee-flavored liqueur, optional)
- Milk 5g
Cooking Instructions
Step 1
Melt the 150g of unsalted butter by microwaving it in 30-second intervals, 2-3 times, until completely liquid. Aim for the melted butter to be around 50°C (122°F) when you add it to the batter. Melting it at the start of your preparation will ensure it reaches this optimal temperature by the time you need it.
Step 2
Gently warm the 35g of milk in the microwave for about 30 seconds, 1-2 times. Stir in the 6g of instant coffee powder and 7g of finely ground coffee beans. Mix well until the instant coffee is completely dissolved. For the best texture, grind the coffee beans very finely so they are not noticeable when bitten into.
Step 3
In a bowl, combine the 108g of room temperature eggs, 100g of granulated sugar, 50g of muscovado sugar, and 30g of honey. Whisk gently until the sugars are partially dissolved. This mixture forms the sweet base of your madeleines.
Step 4
Pour the warm coffee-milk mixture into the egg and sugar mixture. Whisk together until smoothly combined. The aroma should start to develop beautifully at this stage.
Step 5
Sift the 60g of all-purpose flour, 94g of cake flour, 8g of skim milk powder, 7g of baking powder, and 1g of baking soda directly into the bowl containing the wet ingredients.
Step 6
Using a whisk, gently mix the dry ingredients into the wet ingredients until just combined and the batter is smooth. Be careful not to overmix, as this can result in tough madeleines.
Step 7
Gradually add the melted butter (approximately 50°C / 122°F) to the batter in three additions.
Step 8
After each addition of butter, whisk until fully incorporated and the batter becomes glossy and smooth. Ensure all the butter is emulsified into the batter for a rich texture.
Step 9
Transfer the madeleine batter into a piping bag. Refrigerate the batter for at least 12 hours, and up to 3 days. This resting period is crucial for developing the deep flavors and improving the texture of the madeleines.
Step 10
On the day of baking, take the chilled batter out of the refrigerator and let it sit at room temperature for about 30-60 minutes to remove the excess chill. Fill your ‘Goutte’ madeleine molds about 80% full. Overfilling can cause the madeleines to puff up too much and lose their classic shell shape. Place pieces of pecan on top of the batter in each mold.
Step 11
Preheat your oven to 210°C (410°F). Once preheated, place the filled madeleine molds inside and immediately reduce the oven temperature to 185°C (365°F). Bake for approximately 12 minutes. Baking times may vary depending on your oven.
Step 12
The madeleines are ready when the raised ‘hump’ feels firm to the touch. Carefully remove the baked madeleines from the molds and place them on a wire rack, resting on their side as shown in the picture. Allowing them to cool this way helps maintain their shape and achieve a delightful crispness.
Step 13
To prepare the coffee glaze, combine 38g of powdered sugar, 4g of coffee essence, 5g of Disaronno liqueur (or your chosen coffee liqueur), and 5g of milk in a small bowl. Whisk until smooth and lump-free.
Step 14
While the madeleines are still slightly warm, use a brush or spoon to apply the coffee glaze thinly over the top of each madeleine, once or twice. Applying too much glaze can make them sticky once set.
Step 15
Return the glazed madeleines to the oven, preheated to 180°C (350°F), for a brief 1-2 minutes. This will set the glaze and give it a beautiful sheen. Remove from the oven and let cool completely before enjoying your homemade coffee madeleines!
