Luscious French Madeleines with Hazelnut Spread

A classic French pastry with a nutty twist

Delight in the iconic shell-shaped madeleines enriched with a luscious hazelnut spread. Perfect for any tea party or a refined late-night snack.

1 h 30 min
24 madeleines
Intermediate

Ingredients

Madeleine Batter

All-purpose flour

2/3 cup (85g)

Baking powder

1/2 teaspoon

Granulated sugar

1/2 cup (100g)

Eggs

2 large, room temperature

Pure vanilla extract

1 teaspoon

Lemon zest

Zest of 1 lemon

Unsalted butter

1/2 cup (115g), melted and cooled

Hazelnut Spread

Roasted hazelnuts

1 cup (150g)

Powdered sugar

1/4 cup (30g)

Cocoa powder

2 tablespoons

Vegetable oil

2 tablespoons

Salt

Pinch

Preparation

Preparing the Hazelnut Spread

Blend hazelnuts

Place roasted hazelnuts in a food processor and blend until smooth.

Add remaining ingredients

Add powdered sugar, cocoa powder, vegetable oil, and salt; blend until fully incorporated and creamy.

Store

Transfer to a jar and set aside.

Preparing the Madeleine Batter

Combine dry ingredients

In a bowl, whisk together flour and baking powder.

Beat sugar and eggs

In another bowl, beat sugar and eggs until pale and fluffy.

Fold in remaining ingredients

Gently fold in flour mixture, followed by vanilla, lemon zest, and melted butter.

Allow the batter to rest in the refrigerator for at least 1 hour. Pro Tip: Use a piping bag for easier and cleaner portioning into the molds.

Cooking Process

Preheating

Preheat the oven to 375°F (190°C).

Filling the Molds

Using a piping bag, fill each madeleine mold about 2/3 full.

Baking

Bake for 10-12 minutes until the edges are golden and the centers rise slightly.

Plating & Serving