Yuja Madeleines (Brown Butter Citrus French Shell Cakes)
These yuja madeleines rely on brown butter for a deeply nutty base that elevates the batter beyond a standard madeleine. About 35 grams of yuja marmalade is folded directly into the mixture, distributing bright citrus oil and small shreds of peel throughout each shell-shaped cake. A 30-minute rest in the refrigerator helps develop the signature madeleine hump during baking. The two-stage bake - 3 minutes at 200 degrees Celsius followed by 8 to 9 minutes at 180 degrees - crisps the thin edges while keeping the center moist and springy. A small measure of lemon juice reinforces the yuja acidity, preventing the sweetness from becoming one-dimensional.
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Instructions
- 1
Melt butter over low heat until lightly nutty (brown butter), then cool until lukewarm.
- 2
Whisk eggs and sugar for about 2 minutes until the sugar is mostly dissolved.
- 3
Sift in cake flour, baking powder, and salt, fold gently, then add milk and lemon juice.
- 4
Fold in yuja marmalade and cooled butter until smooth, cover, and rest in the fridge for 30 minutes.
- 5
Grease the madeleine pan lightly, fill each mold to 80%, bake at 200°C for 3 minutes, then 180°C for 8–9 minutes.
- 6
When edges turn golden, cool on a rack, then store airtight after fully cooling to keep them moist.
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