Zesty Yuzu Madeleines
Zesty Yuzu Madeleines
How to Make Refreshing Yuzu Madeleines at Home
Indulge in the bright, citrusy flavor of yuzu with these delightful madeleines! Perfect for afternoon tea or a sweet treat, these little cakes are moist, tender, and bursting with fragrant yuzu. Let’s bake them together!
Basic Ingredients (Makes 8)
Madeleine Batter- 1 large egg, at room temperature
- 38g granulated sugar
- 24g yuzu jam
- 13g milk
- 38g cake flour (or all-purpose flour)
- 8g almond flour
- 12g cornstarch
- 1/2 tsp baking powder
- 54g unsalted butter, melted
Zesty Yuzu Glaze- 8g lemon juice
- 38g powdered sugar (confectioners’ sugar)
- 5g water
- 1 large egg, at room temperature
- 38g granulated sugar
- 24g yuzu jam
- 13g milk
- 38g cake flour (or all-purpose flour)
- 8g almond flour
- 12g cornstarch
- 1/2 tsp baking powder
- 54g unsalted butter, melted
Zesty Yuzu Glaze- 8g lemon juice
- 38g powdered sugar (confectioners’ sugar)
- 5g water
Cooking Instructions
Step 1
First, in a small bowl, gently combine the yuzu jam and milk until smooth. You can briefly warm this mixture in the microwave for about 10-20 seconds to help it blend better. In another small bowl, melt the unsalted butter using a microwave or a double boiler. Ensure it reaches about 60°C (140°F) and maintain this warm temperature. Be careful not to overheat the butter, as it can cook the eggs.
Step 2
In a medium bowl, crack the room-temperature egg and lightly whisk it. Add all the granulated sugar and whisk until well combined and the sugar starts to dissolve. Pour in the prepared yuzu jam and milk mixture and whisk again until everything is smoothly incorporated.
Step 3
Sift the cake flour, almond flour, cornstarch, and baking powder together into a separate bowl. Add the sifted dry ingredients to the wet ingredients. Using a whisk, gently mix until just combined and no dry streaks remain. Avoid overmixing, as this can develop gluten and result in tough madeleines. Gradually pour in the melted butter (kept warm at around 60°C) in 2-3 additions, gently folding it into the batter with a rubber spatula until fully incorporated. Adding the butter in stages helps create a stable emulsion.
Step 4
Cover the bowl tightly with plastic wrap or a lid and let the madeleine batter rest in the refrigerator for at least 30 minutes to 1 hour. This resting period allows the gluten to relax and the flavors to meld, resulting in a more tender and flavorful madeleine. I found that resting it for a little over an hour worked perfectly.
Step 5
After resting, take the batter out of the refrigerator and give it a gentle stir with a rubber spatula. Transfer the batter to a piping bag. Butter your madeleine mold thoroughly, then pipe the batter into each cavity, filling them about 90% full. Avoid overfilling, as the madeleines will puff up during baking.
Step 6
Bake in a preheated oven at 180°C (350°F) for about 10 to 12 minutes, or until the edges are golden brown and the characteristic hump on top feels firm to the touch. Baking times may vary depending on your oven.
Step 7
Once baked, carefully remove the madeleines from the mold and let them cool completely on a wire rack. While the madeleines are cooling, prepare the glaze. In a small bowl, whisk together the lemon juice, powdered sugar, and water until smooth and lump-free. Using a pastry brush, generously coat the tops of the cooled madeleines with the glaze. Place the glazed madeleines back into the 180°C (350°F) oven for about 1 minute to set the glaze slightly. Finally, let them cool in a cool place until the glaze is completely firm. Your fragrant and delicious yuzu madeleines are now ready!
