Black Sesame Madeleines

by ryanllee
black sesame madeleines

What are madeleines?

Madeleines are basically small, light and airy sponge cakes that are most often found baked into a clamshell shape. They’re beloved for their buttery flavor and delicate texture and make great snacks to be served alongside tea or coffee. Madeleines, when made right, also exhibit a pronounced hump on the backs, signifying that the cake has been well baked with the perfect temperature ratio between the cold batter and hot oven.

black sesame madeleines

What does black sesame taste like?


Black sesame has a very pronounced earthy, nutty flavor. The paste is usually made by grinding up toasted black sesame seeds along with some sesame oil and sugar if required. The result is a marvelously thick, rich, jet-black concoction that is extremely fragrant with just a touch of earthy, bitter notes. Black sesame as a flavor is used in countless desserts in Asian culture so I decided to combine this with the classic French madeleine and develop a recipe for black sesame madeleines.

Is the chocolate shell necessary?

The black sesame flavored chocolate shell is completely optional here but I found that it gave the madeleine a really nice contrast between the soft, airy cake and the crisp, snappy piece of chocolate on the frontside. The chocolate shell also adds a really nice touch of sweetness to the overall less sugary cake.

Black Sesame Madeleines

FacebookTweetPin What are madeleines? Madeleines are basically small, light and airy sponge cakes that are most often found baked into a clamshell… Recipes Black Sesame Madeleines European Print This
Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 3.5/5
( 14 voted )

Ingredients

Black Sesame Madeleine

  • 1/2 cup unsalted butter (an additional 2 tablespoons of butter for buttering the madeleine tray)
  • 2 large eggs (room temperature)
  • 1/2 cup granulated sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons black sesame paste
  • pinch of salt

Black Sesame Chocolate Coating

  • 1 cup white chocolate chips
  • 1 tablespoon black sesame paste

Instructions

Black Sesame Madeleine

  1. Melt the butter and put it aside to cool to room temperature
  2. In a large bowl, pour in the eggs, sugar, and black sesame paste and use a hand mixer to beat until the mixture is pale grey and thick (~8 minutes)
  3. In a small bowl, sift together the flour, baking powder, and salt
  4. In thirds, carefully fold in the dry mixture from the small bowl, into the whipped eggs and sugar mixture in the large bowl (we want to mix until all the ingredients are combined, but with as little mixing as possible because we want to retain all the air we whipped into those eggs)
  5. Stir 1/2 of the batter from above into the melted butter until that is well combined
  6. Then introduce this mixture back into the large bowl and mix together (the batter should be thick and shiny at this point)
  7. Chill the batter in the fridge for 15 minutes
  8. Preheat the oven to 350F while the batter is cooling
  9. Melt the 2 tablespoons of butter and butter each of the madeleine molds in the tray
  10. Remove the batter and pour a heaping 2 tablespoons of batter into the madeleine tray
  11. Bake the madeleines for 10-12 minutes, or until the tops just spring back after tapping with a finger
  12. Remove the madeleines from the tray and allow them to cool on a wire rack

Black Sesame Chocolate Coating

  1. Pour 1/2 cup of white chocolate chips into a bowl along with the black sesame paste and microwave in 30-second intervals until the chips have melted
  2. Once they've melted, pour in the other 1/2 cup of white chocolate chips and stir together until all the chocolate chips have melted

Assembly

  1. Pour a tablespoon of the black sesame chocolate into the center of each madeleine mold
  2. Take a cooled madeleine and press it back into the mold, wiggling it around a bit to ensure that the chocolate coats the entire bottom of the madeleine (I usually stop when the chocolate just begins to creep up the sides of the mold)
  3. Once this step has been repeated for all the madeleines in the tray, put the tray in the fridge for 30 minutes, or until the chocolate has hardened completely
  4. Remove the tray from the fridge and remove the chocolate-coated madeleines from the tray


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