Yuja Madeleines
Quick answer
- Total time
- 37 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Yuja madeleines are shell shaped cakes made with brown butter, yuja marmalade, and lemon juice.
Read more
Melt 85 g unsalted butter over low heat and remove it from the stove when the foam settles, brown specks appear, and the aroma becomes nutty. Let the brown butter cool until lukewarm. Whisk 2 eggs with 80 g sugar for about 2 minutes, stopping when the sugar grains are less noticeable and the mixture is slightly lighter in color. Sift in 90 g cake flour, 3 g baking powder, and 1 g salt. Fold until a little dry flour remains, then add 20 ml milk and 5 ml lemon juice. Finely chop any large peel pieces in 35 g yuja marmalade and add the marmalade to the batter. Fold in the cooled brown butter in 2 or 3 additions until the mixture looks glossy. Cover and refrigerate the batter for 30 minutes. Fill each madeleine mold to 80 percent with the chilled batter. Start the cakes at 200°C for 3 minutes, then lower the oven to 180°C when the centers begin to rise and continue for another 8 to 9 minutes. Remove the cakes when the edges are golden and the centers spring back after a light touch, then cool them completely on a rack.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
Place 85 g unsalted butter in a small pan and melt it over low heat.
When the foam settles, brown specks appear, and the aroma turns nutty, remove it from the heat and cool until lukewarm.
- 2Control
Add 2 eggs and 80 g sugar to a bowl and whisk for about 2 minutes.
Mix evenly until the sugar grains feel reduced and the color lightens slightly, without whipping in too much air.
- 3Season
Sift in 90 g cake flour, 3 g baking powder, and 1 g salt.
Fold with a spatula, scraping the bottom, only until a little dry flour remains, then add 20 ml milk and 5 ml lemon juice.
- 4Control
Finely chop any large peel pieces in the 35 g yuja marmalade, then add it to the batter.
Pour in the cooled brown butter in two or three additions, fold until glossy, cover, and refrigerate for 30 minutes.
- 5Step
Preheat the oven to 200°C and set out the madeleine pan.
Fill each mold to only 80 percent with the chilled batter, using a piping bag or spoon, so the cakes have room to rise.
- 6Heat
Bake at 200°C for 3 minutes, then lower to 180°C once the humps begin to rise and bake 8 to 9 minutes more.
Remove when the edges are golden and the centers spring back, then cool completely on a rack.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Remove 85 g browned butter from the heat when the foam settles and brown specks and a nutty aroma appear.
- Finish cue
- Remove when the edges are golden and the centers spring back, then cool completely on a rack.
- Storage and reheating
- Cover and refrigerate the batter for 30 minutes.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
37min, 9 ingredients
Category median
55min, 8 ingredients
Based on 248 recipes
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Walnut Cakes (Korean Bite-Sized Red Bean Walnut Pastries)
eggs, cake flour
Cornbread
eggs, cake flour
Vanilla Cupcakes
eggs, cake flour