Strawberry Filled Orange Madeleines with Strawberry Glaze

Simple but special! A creative spring twist on the traditional French butter cake, these flavorful orange madeleines are filled with strawberry jam and dipped in a refreshingly fruity glaze. A perfect accompaniment to an afternoon cup of coffee!

Recipe by: Joan Repato

Baking Time: 8 - 10 minutes

Level of Diffulty: Easy

Yield: 20 Madeleines

Ingredients:

Strawberry Filled Orange Madeleines 

115g                             Unsalted butter, melted and cooled

110g                             All purpose flour

2.4g                              Baking powder

2g                                 Salt

2                                   Large eggs, room temperature

100g                             Granulated sugar

Zest of                          One orange

15g                               Orange Flavor Paste

15g                               Melted butter (for greasing madeleine pans)

30g                               Flour, sifted

80g                               Strawberry jam, placed inside of a small pastry bag

Strawberry Glaze

150g                              Powdered sugar, sifted

20g                                Orange juice or milk

10g                                Strawberry Flavor Paste 

Special Equipment:

Small saucepan (for melting butter)

Sifter

Stand mixer with bowl and whip attachment

Large and small pastry bags

Pastry brush

Madeleine pans

Rubber spatula

Instructions:

Strawberry Filled Orange Madeleines

1.) Combine and sift together flour, baking powder and salt, then set aside.

2.) In a stand mixer fitted with a whip attachment, combine eggs, sugar, and orange zest. Whip on medium-high for about 5 minutes until thick and pale. Add Orange Flavor Paste and whip for one more minute.

3.) Slowly add the sifted dry ingredients to the whipped egg mixture while mixing on low speed. Mix until almost fully combined.

4.) Remove bowl from mixer, pour in cooled melted butter. Gently fold in the butter using a rubber spatula. Try not to deflate the batter.

5.) Transfer the batter into a large pastry bag without a tip. Close the bag with a rubber band and refrigerate batter while you prepare the madeleine pans.

6.) Preheat the oven to 350°F.

7.) Melt 15g of butter and brush madeleine pans, then dust the pans with sifted flour. Tap off the excess flour.

8.) Cut the large pastry bag filled with madeleine batter to create a  ½ inch opening. Pipe batter into each madeleine cavity, filling each one about ⅔ of the way up.

9.) Cut the pastry bag filled with strawberry jam to create a ¼ inch opening. Pipe a small amount (about 4 grams) of strawberry jam into the center of each madeleine.

10.) Place madeleine pans in the oven and bake for 8 to 10 minutes; rotate pans halfway through the baking process so they brown evenly.

11.) Remove pans from the oven and allow to cool on a rack for 10 minutes.

12.) Flip pans onto wire rack to remove madeleines from the pans and allow to cool completely before glazing.

Strawberry Glaze

1.) Combine all ingredients and whisk together until smooth. You can add a little more juice or milk if consistency is too thick.

2.) Dip each madeleine in the glaze halfway on an angle, remove excess glaze and place madeleine on a wire rack to allow glaze to set. *See recipe notes

Pictured above: Light, airy, and buttery strawberry glazed orange madeleines with a melt-in-your-mouth strawberry jam center.

Recipe Notes:

*Madeleines taste best when served the same day. If you plan on serving them later, do not glaze them yet. Instead, store them in an airtight container and freeze them. Thaw, then glaze madeleines on the day you plan to serve them.

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