Raise your hand if you know the Madeleine Recipe? And now raise your hand if you’ve tried Cappuccino Madeleines! Few or very few? I can’t count you from here, but you can respond in the comments if you like! Here’s a secret: with instant cappuccino coffee I found three recipes online but all different from mine or almost. Slight differences in doses, quantities, and ingredients that didn’t resemble my Madeleines, so I was convinced and today I share this new recipe with you!
Oh Paris how beautiful you are and how many delicacies I ate during my last trip! Have you ever been to France? If the answer is yes, I already know that you fell in love with Madeleines for breakfast, snack, or as a dessert to end the day. If you haven’t been, buy a plane ticket right away and run to Paris, the Most Romantic City that could exist!
Paris that steals your Heart and Breath on the steps of Montmartre, the one of the Eiffel Tower with a spectacular view, the sunset over the Seine, the Notre Dame Cathedral (reopening to the public on December 8), and then the small streets where you can get lost holding hands. No matter how many times you visit Paris, it will surprise you every time!
But let’s return to our quintessential French dessert, little shell-shaped confections with a crispy crust and a soft heart, served from breakfast to dinner, decorated or not, they are essential in the windows of Parisian bakeries, in the oldest pâtisseries of all Paris and France as a whole. A dessert that captures you already from the aroma of warm butter fresh from the oven, that inebriates your sense of smell and makes you say: I need to buy the mold for the Madeleines!
Since we’ll be talking about Madeleine decorations I invite you to try other recipes I’ve already published on the Le Ricette di Bea blog in past months. Recipes made using products from the Fabbri 1905 Family like Mint Syrup or candied Ginger, Almond Milk Syrup leading to the Spreadable Cocoa Cream and Salted Caramel which is one of the latest new products available in the online store.
Every link is clickable and will take you directly to the Recipe you choose to read. I also remind you that I’m waiting for you every morning in the group and on the Facebook fan page of Le Ricette di Bea with the Recipe of the Day!
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 15 Minutes
- Portions: 30 Pieces
- Cooking methods: Oven
- Cuisine: French
- Seasonality: All Seasons, Christmas
- Energy 210.57 (Kcal)
- Carbohydrates 28.09 (g) of which sugars 14.77 (g)
- Proteins 4.00 (g)
- Fat 9.42 (g) of which saturated 5.10 (g)of which unsaturated 3.22 (g)
- Fibers 0.38 (g)
- Sodium 47.78 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 30 Cappuccino Madeleines
- 1 cup sugar
- 9 tbsp butter (in my case lactose-free)
- 2 cups all-purpose flour
- 2 eggs (at room temperature)
- Half packet baking powder for desserts
- 0.2 cup milk (in my case lactose-free)
- 2 tbsps instant coffee (in my case cappuccino flavor, two heaping tablespoons)
- 1 tbsp vanilla (in my case cream vanilla extract)
- 1 pinch salt
- as needed butter (for greasing the madeleine mold)
- 4 tsps spreadable cocoa cream (in my case Fabbri Salted Caramel and Cocoa Cream)
- as needed almond crumbs
- as needed pistachio crumbs
- as needed hazelnut crumbs
You can purchase the Spreadable Cocoa and Salted Caramel Cream from the Fabbri 1905 Family directly from their online store (click here to do it faster) and take advantage of the 20% Discount Code by writing FABBRIRICETTEDIBEA20 before making the payment!
Tools for preparing Cappuccino Madeleines with Cocoa Cream and Salted Caramel
- 1 Mold for madeleines
- 1 Saucepan
- 1 Cup
- 2 Spoons
- 1 Bowl
- 1 Electric whisk
- 1 Scale
- 1 Spatula
- 1 Plastic wrap
- 1 Oven
- 1 Refrigerator
- 1 Baking rack
- 1 Brush
- 1 Small bowl
If you don’t have the mold for Madeleines, you can purchase the same one I use by clicking here.
Cappuccino Madeleine Recipe Steps with Cocoa Cream and Salted Caramel
We start by melting the butter dose by placing a saucepan with water on the stove and placing the cup with the butter in the saucepan. Once the butter is completely melted, we’ll remove the cup from the saucepan and set it aside. Slightly warm the milk and dissolve the two heaping tablespoons of instant cappuccino coffee. Let both these two ingredients cool on the kitchen counter. In the meantime, let’s focus on preparing the batter for this French dessert.
The Madeleine recipe, as I was saying, is very simple to make, it’s a batter-based recipe with eggs, sugar, flour, and melted butter that we can then flavor with almond, lemon, chocolate vials or, as in my case, instant cappuccino coffee. I’ll share a secret for making soft madeleines; it’s the thermal shock. In fact, once we’ve prepared the batter, we need to let it rest in the refrigerator for 2 to 3 hours to ensure it’s completely cold.
Take a bowl with high edges and electric whisks, break the two room temperature eggs and mix them with the sugar at low speed until you achieve a thick and creamy foam, free of lumps.
Then sift the all-purpose flour with the dose of baking powder, preferably not vanilla-flavored, and with a spoon, start incorporating it into the rest of the egg and sugar batter. Be sure not to add it all at once; instead, add a couple of spoonfuls at a time. If you watch the video recipe above the ingredient list, you’ll understand that this step is crucial so you don’t mess up the madeleine batter. In total, I added the flour six times.
From here on, we’ll work the batter with a spatula and no longer with electric whisks that could ruin the batter. Then add the dose of cream vanilla extract using a teaspoon or spoon if you prefer a more intense flavor.
Make sure that this working with the spatula is essential because we need to incorporate the flour with the baking powder with movements from the bottom to the top to not deflate the foam.
Then add the now cold milk, where we dissolved the instant cappuccino coffee, and lastly, the melted butter, also now cold. Work with the spatula using movements from bottom to top. The batter will be compact with small bubbles on the surface, smooth and free of lumps. A cappuccino color mixed with an irresistible aroma even before baking.
Then cover the bowl with plastic wrap and place the bowl in the refrigerator for at least two hours, but I recommend three as it makes the batter ideal for the following baking in the oven, achieving the necessary thermal shock for the perfect madeleines!
After this chilling time, we can proceed with the baking. Preheat the oven to 428°F (220°C) on static mode.
Take the madeleine mold and lightly butter it. Please don’t do as I did during the first baking, where I put too much batter in the shells. Try not to overfill, or they’ll become more like muffins than soft shells inside with that nice crunchy exterior. Some use a piping bag with a large opening for this step, which I think is the ideal choice after trying with spoons. I didn’t have a piping bag that morning because I forgot to reorder them from Amazon, so I managed without.
Then bake one tray at a time with the cappuccino shells for 5 minutes at 428°F (220°C) and then lower to 374°F (190°C) for another 5 to 7 minutes. They should puff up and become golden on the outside. Keep in mind that it’s not a dessert with a long baking time, so don’t worry if you think the minutes are few, as it’s a simple batter, the dose in the shells is very minimal, and especially the thermal shock needs to be strong; they don’t require long baking times to cook.
Once baked, proceed with baking the rest of the batter, which we will always refrigerate to ensure optimal temperature for each madeleine. Then place each shell on a baking rack to proceed with the decoration with the chocolate cream and the crumbs we’ve chosen.
With a spoon, spread the cocoa cream and salted caramel on the tips of the cappuccino madeleines and sprinkle with crumbs; I was so undecided that I used three: pistachio crumbs, almond crumbs, and hazelnut crumbs. Truly a delight!
The cocoa cream and salted caramel is truly unique, with a delicious flavor, rich in contrasts, very creamy, and perfect for decorations like in this case or simply for spreading on toast or bread! My friend Gaia and I fell in love with it on a Tuesday lunch, the day before preparing this French dessert I’m presenting to you today.
I didn’t use powdered sugar, which I don’t like that much, as I often tell you in many desserts, I don’t even use it as a final decoration. However, if you prefer, you can add it.
At this point, I just have to wish you a good appetite and remind you that I await you every day here on my cooking blog with lots of easy, quick, and delicious recipes like this one!
Remember that you can take advantage of the 20% discount for purchases in the store of Fabbri 1905 by writing FABBRIRICETTEDIBEA20
Storage and variations:
We can store the Cappuccino Madeleines in an airtight dessert container, the ones that seal well with a lid. However, I advise not to decorate the madeleines with the spreadable cocoa and salted caramel cream. This will prevent the cream from drying out by being in contact with the air, and thus the madeleines won’t get spoiled. We can then decorate the madeleines before serving to our guests or to our family.
