Hojicha Madeleines
These Hojicha Madeleines are buttery and light with perfectly crisp edges. A hint of roasted tea flavor really makes them truly special. These’re so much easier to make than you might think! It’s a great way to kick off the fall baking season.
September is already here, which means my favorite season, fall is just around the corner! As the temperatures start to cool down, I’m so excited to turn the oven back on and get back to baking. These madeleines were the first thing I made. Light sponge cakes with crispy edges, a buttery taste, a hint of Hojicha, and just the right amount of sweetness. Most importantly, they’re served hot after they come out of oven.
When I think of madeleines, I thought of the ones from St. John restaurant in London. A couple years ago, we visited London and had a meal in this iconic British restaurant. They’re famous for nose to tail cooking, which means they use every parts of the animal, including cuts that are rarely seen on restaurant menus. Beyond the ox tongue and pigeon we had that night, the madeleines were the real standout. Hot, crispy on the outside and perfectly cakey in the center.
Madeleines are actually very easy to make and don’t require a mixer at all. Here are a few tips to help you along:
Madeleine Pan:
I use a nonstick one since it makes unmolding easier. That said, it’s still best to brush the pan with butter and dust with flour to ensure the madeleines come out cleanly every time.
Hojicha Powder:
Hojicha is a Japanese roasted tea, and the powder form is finely ground, similar to matcha powder. It’s wonderful to use in desserts. I got mine online from Hojicha Co.
Madeleine Batter:
One of the trickiest things about madeleines is the wait. Once the batter is made, it needs to chill in the fridge before baking. This gives the melted butter time to solidify again, and when the cold batter hits the hot oven, the steam creates the signature hump madeleines are known for. It also helps the flavors to develop further. Plan to chill the batter for about 2 – 3 hours.
The best part about madeleines is the short bake time, just about 10 minutes. Make the batter ahead of dinner, then bake and serve them hot for dessert. Your guests will definitely be impressed! These hojicha madeleines are really something special and irresistible. I usually eat 3 to 4 in one seating. Either as afternoon snack or dessert, I can’t wait for you guys to try them!
Hojicha Madeleines
Ingredients
- ½ tablespoon unsalted butter, (for the pan)
- 2 large eggs
- Powdered sugar
Hojicha Madeleines:
- 7 tablespoons unsalted butter, (100 grams)(cut into cubes)
- ⅔ cup all-purpose flour, plus more for the pan, (91 grams)
- 2½ teaspoons hojicha powder
- ¾ teaspoon baking powder
- ⅓ cup plus 1 teaspoon sugar, (71 grams)
- ½ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1½ tablespoons honey
- 1 tablespoon milk
Instructions
- 1 – 2 hours ahead, leave out ½ tablespoon unsalted butter and 2 large eggs at room temperature.½ tablespoon unsalted butter, 2 large eggs
- Brush or rub the madeleine pan throughly with a thin layer of softened butter. Dust with flour and tap out extra flour. Set aside.
- In a small saucepan over low heat, melt the butter, stirring occasionally. Remove from heat and set aside to cool slightly.7 tablespoons unsalted butter
- In a medium bowl, whisk together the flour, hojicha powder and baking powder. Set aside.⅔ cup all-purpose flour, plus more for the pan, 2½ teaspoons hojicha powder, ¾ teaspoon baking powder
- In a large mixing bowl, add sugar and eggs. Whisk vigorously for 1 minute. Add vanilla extract, salt and honey. Whisk until combined. Using a spatula, add flour and gently blend everything together. Next, gently stir in the melted butter a little at a time. Last, stir in the milk.⅓ cup plus 1 teaspoon sugar, ½ teaspoons vanilla extract, ¼ teaspoon kosher salt, 1½ tablespoons honey, 1 tablespoon milk
- Fill the baking pan until almost all the way up to edge. Transfer to the fridge and chill for 2 – 3 hours.
- Preheat the oven to 400˚F (204˚C). Place a large baking sheet in the oven while heating up. Carefully place the cold madeleine pan on the hot baking sheet. Bake for 10 – 13 minutes or until the madeleines are puffed and browned around the edges. The madeleines should spring back when pressed lightly in center. Remove from oven and tap on the counter a couple times to release the madeleines. If needed, use a knife to help. Slide them onto a small baking sheet. Dust with powdered sugar and serve hot or warm.Powdered sugar
Notes
- I got the madeleine pan from Amazon. Even though it is a non stick pan, but I still grease my pan with butter and floured it. Just to be safe!
- I bought my hojicha powder from Hojicha Co.
- For serving size, it really depends. If you have a full meal, 2 is plenty for 1 person. If you’re serving these as afternoon snack, 3 – 4 madeleines per person.
- It’s best to enjoy the madeleines as soon as possible. If needed, keep the madeleines in an airtight container and serve within 2 days. Reheat in 300˚F (177˚C) oven for about 5 minutes. You can also freeze them. First, wrap them in plastic wrap individually. Then freeze. Thaw overnight in the fridge and reheat in oven.
