These delicate cardamom madeleines are a wintery delight. Spiced with warm cardamom, they are filled with a touch of rich pecan praline and then generously coated in velvety white Valrhona chocolate. They are perfect for sharing with loved ones.
Madeleines, the classic French cakes, are a decadent treat often enjoyed with tea or coffee. Their versatility allows for endless flavour variations. One of my favourite spices is cardamom because it evokes the cosy warmth of the holiday season.
Winter edition cardamom madeleines are a special treat because they capture the essence of the season. now, imagine biting into one: the delicate, buttery crumb gives way to a warm, comforting flavour, combined with a lovely pecan praline filling and a chocolate layer.
Cardamom madeleines
Cardamom, a spice often associated with winter holidays, adds a subtle warmth and complexity that elevates the simple flavours of the madeleine and makes it perfect for any chilly day. Some people find cardamom flavour too intensive because of its unique flavour profile. For instance, similar to ginger, has a more delicate heat with subtle notes of citrus, particularly orange or lemon.
Moreover, these subtle yet distinct flavour notes make cardamom a beloved spice in cuisines around the world. Also, you can use it in different ways, either in sweet or savoury dishes. However, start with a small amount and adjust to taste, as cardamom is a potent spice.
You might like these recipes as well: pumpkin chocolate chip cookies, extraordinary matcha cantuccini, homemade raspberry cardamom chocolate bonbons or these lovely wine cookies.
Praline and chocolate
You can keep the madeleines unfilled. They taste amazing just like they are. But, I wanted to add something to make them even richer. Therefore, I filled them with a small amount of pecan praline. A nutty, subtle earthiness makes a perfect balance with the sweetness of the chocolate. Yes, I also coated them with chocolate. You might like these chai-spiced madeleines as well.
Also, other popular choices you may use are different fruit coulis, creams and curds, ganaches or jams. However, ensure the madeleines are completely cooled before proceeding. This prevents them from crumbling.
Ingredients for 18 cardamom madeleines:
- 125 g eggs
- 18 g milk
- 1 g salt
- 7 g ground cardamom
- 120 g brown sugar
- 10 g honey
- 5 g baking powder
- 120 g flour
- 15 g ground hazelnuts (or almonds)
- 155 g melted butter
Optional chocolate garnish:
- blue cocoa butter (for chocolate)
- 400 g white chocolate (chopped or chips)
Start with preheating the oven to 200°C and melting the butter. Set the melted butter aside to cool down to 40°C. Then, in a larger bowl, whisk the eggs, milk, salt, sugar and honey. Once fluffy and well combined, sieve in the flour, baking powder, hazelnuts and ground cardamom. At last, stir in the butter.
Next, place the batter in the fridge for 20-30 minutes. Afterwards, transfer the batter into a piping bag and pipe it into the madeleines molds (90% full). Place them in the oven on the middle rack, lower the temperature to 180°C and bake for 9-10 minutes.
After the madeleines are baked, remove them from the oven and let them cool down for a couple of minutes. Then, remove the madeleines from the form and let them completely cool down on a wire rack.
Optional: fill the madeleines
Using a small, round piping tip or a small carving knife, create a small hole. Gently insert the tip into the centre of the madeleine (shell side, if you are going to cover them with chocolate as well) and twist slightly to achieve a small hole. Pipe the pecan praline into the hole in each madeleine.
Coating cardamom madeleines with chocolate
Furthermore, and this step is also optional, temper the chocolate. Divide the chocolate in half (half for white, half for blue). I will describe the process for the white coating with blue garnish. For the blue coating with white garnish, you need to retemper the chocolate.
Using a bain-marie, melt 2/3 of the white chocolate. After it reaches 40°C, remove it from the heat, and add the blue cocoa butter and half of the remaining third of the chocolate. Let it cool down to 26°C, with continuous string. Then, heat it back up to 28-29°C and transfer it to a small piping bag. Pipe the chocolate into the madeleine molds to create your favourite pattern.
Temper the white chocolate, following the same steps (without cocoa butter). Fill up to 1/3 (or as much as desired) of each mold with white chocolate and then place the madeleines (shell pattern side down) back into the moulds. Push them slightly down to spread the chocolate onto the whole bottom surface. Let the chocolate coating set for 10-15 minutes.
Finally, carefully remove the cardamom madeleines coated in chocolate from the moulds and serve them with a nice cup of tea or coffee.
Enjoy.
