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Perfect Madeleine Biscuit

Featured in Sweet treats that make you happy.

This madeleine biscuit is a must-have for professional dessert-making. Its airy structure comes from carefully whipped eggs balanced with melted butter, flour, and baking powder. Inspired by the classic madeleine technique, its texture is both soft and sturdy, supporting creams and mousses with ease. You can customize its flavor with vanilla or lemon to suit any dessert style. Use it in sheets or rings based on your baking needs.
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Maria from tastyhush
Updated on Mon, 24 Feb 2025 17:27:15 GMT
Madeleine biscuit for layered desserts | A flexible baking base Pin it
Madeleine biscuit for layered desserts | A flexible baking base | Tastyhush.com

The classic French madeleine sponge is the perfect delicate base for any layered dessert. This special version, adapted specifically for entremets, provides an airy yet sturdy texture that holds up beautifully under layers of mousse or cream. In our family bakery, it has become the go-to foundation for our most elegant desserts.

Recently, I used this sponge base for a vanilla-berry entremet. Its ability to gently absorb flavors while keeping its shape reminded me why it remains my favorite choice for layered cakes.

Essential Ingredients

  • Eggs: Use room temperature eggs (20-22°C) for optimal volume
  • All-Purpose Flour: Medium protein content ensures flexibility without toughness. Sifting is essential
  • Butter: Choose quality unsalted butter. Melt gently below 45°C to avoid cooking the eggs
  • Sugar: Fine sugar dissolves more easily in the batter
  • Baking Powder: Fresh leavening agent ensures proper rise

Step-by-Step Instructions

1. Initial Setup (5-7 minutes)
Begin with room temperature ingredients. Slowly melt butter using 20-second microwave intervals or a double boiler until just warm to touch. Sift flour and baking powder together for smoothest results.
2. Egg Mixture (5-6 minutes)
Place eggs and sugar in mixer bowl. Start beating at medium speed for 1 minute, gradually increasing. Mixture should triple in volume and form ribbons when lifted.
3. Dry Ingredient Addition (2-3 minutes)
With mixer running, slowly rain in the flour mixture. Timing is crucial - too fast creates lumps, too slow deflates the batter.
4. Final Steps and Baking (15-17 minutes)
Gently stream in warm butter and any flavoring. Spread batter quickly and evenly. Bake at 200°C until golden but not dark.

An old family secret passed down from my grandmother: the key to perfect madeleine sponge lies in patiently beating the egg mixture.

biscuit madeleine pour entremet Pin it
biscuit madeleine pour entremet | Tastyhush.com

Using Your Sponge

Perfect for fruit-based entremets, this sponge absorbs flavored syrups while maintaining its structural integrity.

Final Thoughts: This madeleine sponge base for entremets provides the perfect foundation for creative pastry work. Its versatility and balanced texture make it essential in any passionate baker's repertoire.

Frequently Asked Questions

→ Why does the melted butter need to cool down first?
If the butter is still warm, it can deflate the whipped eggs, making the biscuit less fluffy.
→ Can I freeze this biscuit later?
Absolutely! Once it’s cooled, wrap it tightly in plastic wrap. It keeps well in the freezer for up to a month.
→ How do I adjust amounts for different sizes?
For a 22cm baking ring, reduce the amount by roughly 40%. For other sizes, scale measurements accordingly.
→ Why sift the flour and baking powder?
Sifting eliminates lumps, allowing the ingredients to mix evenly. This makes a smoother batter and better texture.
→ How can I check if it’s fully baked?
The top should be slightly golden. When you gently press it, the surface should bounce back.

Madeleine base for desserts

A light and soft madeleine-inspired dessert base, great for building intricate cakes or dessert layers.

Prep Time
15 Minutes
Cook Time
20 Minutes
Total Time
35 Minutes
By: Maria

Category: Desserts

Difficulty: Intermediate

Cuisine: French

Yield: 1 Servings (1 tray (20x30cm))

Dietary: Vegetarian

Ingredients

→ For the sponge cake

01 2g baking powder
02 100g melted butter
03 100g white sugar
04 110g eggs (approx. 2 large)
05 100g all-purpose flour (T55)
06 A pinch of salt

→ Optional flavorings

07 Zest of 1 lemon, finely grated
08 1 vanilla pod or a tablespoon of vanilla extract

Instructions

Step 01

Start by getting all your ingredients to room temperature. Melt the butter and let it cool down. Set the oven to 200°C (convection mode) to preheat.

Step 02

Sift the flour and baking powder together.

Step 03

With a stand mixer or hand mixer, whisk the eggs, sugar, and salt at medium speed until light and fluffy. Gradually fold in the sifted flour and baking powder, followed by the cooled melted butter and any chosen flavorings.

Step 04

Spread the batter evenly on a baking tray lined with parchment paper or a silicone mat, about 5-8mm thick. Bake for 12 to 17 minutes, keeping an eye on it until it turns golden brown.

Notes

  1. To make enough for a 22cm round pan, use 0.6x the listed quantities.
  2. The melted butter must be cooled before adding it to the batter.

Tools You'll Need

  • Stand mixer with a whisk attachment or a hand mixer
  • Rubber spatula
  • Large flat spatula
  • Parchment paper or a silicone baking mat

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Eggs
  • Dairy products
  • Gluten

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 265
  • Total Fat: ~
  • Total Carbohydrate: ~
  • Protein: ~