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Recipes > Madeleine Financier

Madeleine & Financier

These classic French tea cakes are delicate, buttery, and perfect for an afternoon indulgence. Madeleines, known for their signature shell shape, are light, fluffy, and infused with a hint of vanilla or citrus zest. Financiers, on the other hand, are rich, moist almond cakes with a slightly crisp exterior, often baked in small rectangular molds. Both treats pair beautifully with tea or coffee, offering an elegant, melt-in-your-mouth experience.

Prep

1 hr 20 mins

Bake

10 mins

Total

1 hr 30 mins

Yield

10 - 15 pcs

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Ingredients

Chocolate Glaze

  • Callebaut Ruby Chocolate 107177 140 gm
  • Naturel Canola Oil 107624 22 gm

Madeleine Batter

  • RedMan Caster Sugar 1417 67 gm
  • RedMan Eggs 12088 50 gm
  • Conaprole UHT Milk 57095 42 gm
  • RedMan Plain Flour 1252 92 gm
  • RedMan Baking Powder 62712 3 gm
  • RedMan Unsalted Butter 68328 42 gm
  • Ravifruit Frozen Lemon Zest 51633 1 gm
  • RedMan Vanilla Bean Paste 67817 2 gm

Financier Batter

  • RedMan Almond Ground 974 40 gm
  • RedMan Icing Sugar 1410 60 gm
  • RedMan Plain Flour 1242 20 gm
  • RedMan Egg White 12088 60 gm
  • RedMan Unsalted Butter 68328 48 gm
  • RedMan Vanilla Bean Paste 67817 2 gm

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CASTER SUGAR 1KG (#1417)

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GRADE A FRESH EGGS 10PC 650G (#12088)

GRADE A FRESH EGGS 10PC 650G (#12088)

$4.60 $3.68

NECKLACE WHEAT FLOUR FOR NOODLE 25KG (#1252)

NECKLACE WHEAT FLOUR FOR NOODLE 25KG (#1252)

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Instructions

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Method

  1. Melt the butter and set aside to cool.
  2. Cream the egg and sugar with a whisk until pale.
  3. Whisk in the milk at room temperature.
  4. Whisk in the sifted flour and baking powder.
  5. Whisk in the cooled melted butter.
  6. Finally, whisk in the lemon zest and vanilla.
  7. On a well-buttered madeleine mould, pipe the batter till 3/4 full and bake at 200°C for 8 minutes.
  8. Unmould the madeleines immediately after baking.

Method

  1. Mix the sifted almond ground, icing sugar, and flour in a bowl.
  2. Whisk in the egg whites at room temperature.
  3. Heat the butter in a pot until lightly brown.
  4. Gradually stir the browned butter into the batter.
  5. Fill the batter till 1/2 full in the rectangle mould.
  6. Bake at 180°C for 10 minutes until golden brown.
  7. Remove immediately from the mould.

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18.40

PLAIN FLOUR UNBLEACHED 1KG (#1242)

2.80

NECKLACE WHEAT FLOUR FOR NOODLE 25KG (#1252)

51.70

ICING SUGAR SNOW WHITE 1KG (#1410)

4.20

CASTER SUGAR 1KG (#1417)

3.50

GRADE A FRESH EGGS 10PC 650G (#12088)

4.60

FROZEN GRANULATED ZEST LEMON 8357 (#51633)

18.20

BAKING POWDER 100G (#62712)

2.50

VANILLA BEAN PASTE 33ML (#67817)

7.20

UNSALTED LACTIC BUTTER 250G (#68328)

6.00

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