Bourbon vanilla madeleines

Golden madeleines, soft at the center and very clean on the palate, made for teatime, coffee or a well-set home table.

The batter stays simple, the technique stays precise, and the vanilla comes in to extend the butter without weighing down the bite. A beautiful base for a more elegant homemade treat.

Ingredients

Madeleine batter

  • 3 eggs
  • 120 g sugar
  • 140 g flour
  • 1 tsp baking powder
  • 130 g melted butter
  • 1 Bourbon vanilla bean
  • 1 pinch fine salt

Method

  1. Whip the eggs and sugar (6 min)
    Whisk the eggs, sugar and salt until the mixture turns paler and foamy.
  2. Add flour, baking powder and butter (8 min)
    Fold in the flour and baking powder, then pour in the melted butter and the vanilla seeds. Mix just enough to get a smooth batter.
  3. Let the batter rest (30 min)
    Chill the batter to help the signature hump form during baking.
  4. Bake the madeleines (10 min)
    Fill the molds three-quarters full and bake until the edges turn golden and the center stays soft.

What makes the difference

The batter stays simple, but the Bourbon vanilla brings real length and makes the madeleine more indulgent without overloading it.

Mistakes to avoid

Do not overfill the molds and do not push the baking too far. A dry madeleine loses all its charm.

Serving

Serve them warm or the same day with a coffee, a tea or fresh fruit.

Tips

  • Resting: Even a short rest improves the hump and the hold of the madeleines.
  • Finishing: A veil of vanilla sugar right after baking keeps a clean fragrance without weighing down the batter.

Recommended Vanille Désiré products

The bean flavors the batter with more depth, while the vanilla sugar helps keep a soft, consistent finish.

FAQ

Can the batter be made the day before?
Yes, the batter can rest in the fridge for several hours before baking.
Is a bean absolutely necessary?
The bean gives the best result, but a good vanilla sugar can round out the recipe.

Sources