Recipe - Black Sesame Madeleines 😋
[Recipe] These Black Sesame Madeleines are soft, buttery and packed with that deep roasted black sesame flavour, inside and out 😋 They're rich, nutty, slightly bittersweet but still light and fluffy like a classic madeleine.
I especially like adding a black sesame filling (same paste as batter) for an extra flavour boost, and finished it with white chocolate + toasted sesame for that little bit of crunch balance 😊
This is the first of my Asian-inspired madeleine series, where I am exploring familiar local flavours in a classic French bake. Think nostalgic, but elevated!
Ingredients
- 2 Eggs, approx 60g each
- 80g of White Sugar
- 5ml of Vanilla Essence
- 90g of All-Purpose / Plain Flour, sift if clumpy
- 90g of Melted Butter, Cooled to Room Temp
- 25g of Black Sesame Paste
- (For Filling) 3 Tbsp or 40g of Black Sesame Paste
- (For Coating) White Chocolate, Toasted Black Sesame Seeds
Instructions
1. Whisk eggs and sugar until ribbon stage (trail / mark can be formed but disappears in seconds), approx 6 -8 minutes at high speed.
2. Then, whisk in the vanilla.
3. Next, fold in the plain flour and baking powder until well incorporated. Do not over mix.
4. Whisk the butter and black sesame paste together, before folding it in the batter. It will be liquidy at first but will eventually come together.
5. Refrigerate for 30 minutes. Then, transfer to a piping bag.
6. Butter the madeleine mould and fill half full, before placing a dollop of black sesame paste. Then, cover with additional batter until 3/4 full.
7. Tap a few times, then bake 180C for 18 minutes, or 13 – 14 minutes for a smaller shell mould.
8. Leave to cool and unmould in 10 minutes.
9. If desired, coat with white chocolate and toasted black sesame seeds.
10. Serve and enjoy!
#learnonlemon8 #madeleines #blacksesame #easyrecipe #recipeideas
If you're new to baking madeleines or looking to add a unique twist to this classic French treat, black sesame madeleines are an excellent choice. The deep roasted flavor of black sesame seeds adds a rich, nutty character that pairs beautifully with the buttery, soft texture of the cake. When I tried this recipe, I found that the key to achieving the perfect lightness and structure was reaching the ribbon stage when whisking the eggs and sugar — it needs patience and a good mixer. Adding a black sesame paste filling inside the madeleine shells really elevates the flavor, giving an extra burst of toasted, slightly bittersweet notes with each bite. I highly recommend using freshly made or good-quality black sesame paste for the best results. Also, chilling the batter before baking helps the madeleines hold their iconic hump and ensures an even bake. Finishing the madeleines with a coating of white chocolate and toasted sesame seeds not only adds a lovely texture contrast but also a delicate sweetness that complements the slightly bitter sesame. This combination of flavors and textures feels nostalgic yet contemporary — a delightful Asian-inspired take on a beloved French dessert. For best results, use a traditional madeleine mold with a non-stick surface and remember to butter and flour it lightly to prevent sticking. Baking times vary depending on the size of your mold, so keep an eye on the golden edges as they’re indicators of doneness. Let the madeleines cool about 10 minutes before unmolding to keep their delicate shape intact. This recipe is perfect for sharing at tea parties or as a special homemade gift. Try pairing your black sesame madeleines with green tea or a light floral tea to complement the nutty, slightly sweet flavors. Enjoy the process and the delicious results!
Where to buy the sesame paste? Thank you for sharing recipes of your bakes