Madeleines are small French tea cakes of a shell form with a consistency of a light sponge cake. They are also commonly served in Belgium with a cup of coffee or tea. You can buy them individually packed in grocery stores but the best are homemade madeleines! Although the traditional madeleines are made with almonds, today I share with you my favorite Hazelnut Praliné Madeleines, soft and moist cakes with hazelnut texture and praliné aroma. They are so easy to prepare, you just need to have the patience for one hour or overnight cooling time.
Last Thursday there was a national holiday in Belgium and so I was at home. Due to the cold weather, I did not feel like going out for once and so I baked these hazelnut praliné madeleines and took my time to do some shots to put this recipe finally on the blog! 🙂 Actually, a big thanks belongs to my lovely boyfriend who help me especially with the overhead shots (and consequently with eating some of the madeleines 😀 ). 😉
And now I’m so happy we managed to do so as it has been quite some time I last shared a recipe. Busy travel year (not that I regret though)! Hopefully, I will manage to prepare some more recipes for you during the cold winter weekends! 🙂
Have you ever heard of madeleines before? Here is the recipe and if you make them, please do let me know how did they turn out! I’d be happy to hear from you! 🙂
- 50 g butter, plus extra for greasing
- 50 g chocolate with a praliné filling
- 30 g honey
- 70 g cane sugar
- 2 eggs, room temperature
- 1 tsp. vanilla extract
- 75 g all-purpose flour
- 1 tsp. baking powder
- pinch of salt
- 60 g ground hazelnuts
- 40 ml normal or almond milk, room temperature
- powder sugar for dusting (optional)
- Melt butter and chocolate in a bain-marie, stir in honey and allow to cool down to the room temperature.
- In a large bowl, whisk the eggs with sugar until frothy, drop in the vanilla extract and stir in the chocolate mixture.
- In a medium-size bowl, sift together the flour with baking powder and salt, add the ground hazelnuts. Incorporate the dry ingredients into the wet ingredients, stir well and add milk. Cover with foil and cool for at least one hour (or overnight) in the fridge.
- Preheat the oven to 210°C. Take the batter out of the fridge. Brush the madeleine tray with melted butter and drop a spoonful of the batter in each madeleine mold. Bake at the preheated temperature for 3 minutes, then lower the heat to 160°C and bake for another 6-8 minutes until golden risen a little in the middle. Transfer the madeleines to a wire rack and leave for a few minutes to cool down.
- You can dust them with powdered sugar before serving if you like.