Cherry Blossom Madeleines

Madeleine is a traditional sweet petite cake from France that most people think of more as a cookie. They are very small shell-shaped sponge cakes baked in pans with shell-shaped molds. Common recipe includes lemon zest and some people prefer them simple, classic and straightforward…but since it is SPRING here in Japan (which means everyone celebrates the beautiful Sakura Season), it is of course the best time for les pâtissiers to celebrate making delicious spring-inspired sweets as well.

OK, let’s give these French petite cakes a little Japanese twist! Hehe. (^_^)v

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Ingredients (18 madeleines)

Flour 140g
Baking Powder 4g
Cherry Blossom Flakes / Powder 2 tsp
Sugar 120g
Egg 2
Milk 40g
Butter 140g
Cherry Blossom Essence 6 drops
Pickled Cherry Blossom Flowers 18 pcs
Cherry Blossom Honey Syrup (glaze)
Powdered Sugar (dust)

Instructions

1. Preheat the oven to 190 degrees Celsius.

2. Prepare the cherry blossom or sakura flowers.

  • Soak the pickled sakura flowers in water for a few minutes to remove the salt.
  • Dry them well with a paper towel. Set aside.

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3. Melt the butter.

  • Place a bowl of butter over a “hot” water bath.
  • Once the butter is completely melted, remove from the bath.

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4. Place the eggs in a large bowl, add the sugar and whisk gently.

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5. Add cherry blossom flakes or powder, cherry blossom essence and milk.

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6. Sift together, flour and baking powder. Add them to the egg mixture and gently mix with a whisk until fully incorporated.

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7. Pour the melted butter into the batter. Mix it very well. Cover with clear plastic film and cool in the fridge for about an hour.

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8. Prepare the madeleine pan(s). Lightly brush the pan with butter or coat with nonstick vegetable oil spray and dust with flour, tapping out excess.

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9. Place a dried sakura flower in each mold. Cool in the fridge for a few minutes.

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10. Transfer cooled batter to a pastry bag / piping bag with a round piping tip #11 or snip end off pastry bag and pipe batter into each mold, filling two-thirds full. Bake for 12 minutes. Make sure to rotate your pan(s) halfway through the baking time.

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11. Tap pan against counter to release madeleines and place them on a wire rack to cool.

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12. The moment they’re cool enough to handle, gently brush some sakura honey syrup and dust with powdered sugar.

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Voilà! It’s done…

And they are best when served with coffee or tea.

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I paired my madeleines with sakura matcha latte…uhmmm so gooood!

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Anyone else who wants to have this mug? *grinning*
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” T h e r e ‘ s    a l w a y s   r o o m   f o r   d e s s e r t s . “

Merci beaucoup! どうもありがとう!

♡ ♡ ♡

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