Name: Black Sesame Madeleines with White Chocolate and Roasted Black Sesame Seeds Recipe
Prep time: 1 h 15 min
Cook time: 12 min
Total time: 2 h 15 min
Cuisine: French
Ingredients: 7 tbsp unsalted butter (melted, plus extra for greasing); 2 large eggs; 7 tbsp castor sugar; 1/2 tbsp honey; 11 tbsp cake flour; 3 tbsp black sesame powder; 1 tsp baking powder; 3 oz white chocolate (melted); Roasted black sesame seeds (for sprinkling)

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Introduction

Black sesame madeleines are elegant, delicate French butter cakes infused with the nutty flavor of black sesame. These bite-sized treats combine a tender crumb with a subtle crunch from roasted sesame seeds and a touch of white chocolate for added richness.

The image shows several madeleine cookies placed on a white marbled surface. Each cookie has a distinct shell-like shape with ridges on the top surface. The cookies feature two different colors: some are golden brown, and others are a speckled greyish-brown. About half of each cookie is dipped in white chocolate, which covers one end and is sprinkled with small black sesame seeds. The cookies are arranged casually, with some laying flat and others standing on their side, showing off the smooth and slightly puffy texture on the underside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

7 tbsp unsalted butter
2 eggs
7 tbsp caster sugar
1/2 tbsp honey
11 tbsp cake flour
3 tbsp black sesame powder
1 tsp baking powder
3 oz white chocolate
Roasted black sesame seeds

Instructions

Step 1: In a large bowl, whisk together the eggs, caster sugar, and honey for 3 to 4 minutes until the sugar dissolves and the mixture is light.
Step 2: Sift in the cake flour, black sesame powder, and baking powder. Whisk until combined evenly.
Step 3: Add the melted butter and whisk again until fully incorporated into the batter.
Step 4: Cover the bowl with plastic wrap and chill the batter for at least 1 hour or overnight to help develop flavor and texture.
Step 5: Preheat your oven to 400℉ (200℃). Grease a non-stick madeleine pan with butter. If your pan isn’t non-stick, also lightly dust the wells with flour.
Step 6: Remove the batter from the fridge and gently stir with a spatula to loosen it and remove air bubbles.
Step 7: Transfer the batter into a piping bag and fill each mold about 80-90% full. Alternatively, spoon the batter into the molds carefully.
Step 8: Place the pan in the oven, immediately reduce the temperature to 350℉ (180℃), and bake for 10 to 12 minutes until the madeleines have risen and are golden brown.
Step 9: Remove the madeleines from the pan right away and allow them to cool completely on a wire rack.
Step 10: Melt the white chocolate and spoon it diagonally over half of the hump side of each madeleine. Shake off any excess chocolate, then sprinkle roasted black sesame seeds over the chocolate side.
Step 11: Let the chocolate set before serving or storing.

Tips & Variations

For an extra toasty flavor, lightly toast the black sesame powder before mixing it into the batter.
If white chocolate isn’t preferred, try dark chocolate or a drizzle of honey for sweetness.
Chilling the batter overnight improves the texture and enhances the black sesame aroma.
Use a silicone madeleine pan for easier removal if you don’t have a non-stick one.

Storage

Store madeleines in an airtight container at room temperature for up to 3 days to keep them fresh. If you want to keep them longer, refrigerate for up to a week or freeze for up to 1 month. When ready to enjoy, warm refrigerated or frozen madeleines briefly in a low oven or microwave to restore their softness.

How to Serve

The image shows several madeleines arranged on a white marbled surface. Each madeleine has a shell-like shape with a textured ridged surface. They are mostly a warm brown color, with a few madeleines in a darker grayish-brown shade, showing some speckles. Half of the madeleines are dipped diagonally in white icing, which adds a smooth, glossy layer contrasting with the rough texture of the cake. On the icing, small black sesame seeds are sprinkled, providing a pop of dark color and a slightly rough texture. The madeleines are scattered randomly, some sitting flat while others rest on their sides. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sesame seeds instead of black sesame powder?

While regular sesame seeds offer a similar nutty flavor, black sesame powder gives a more intense taste and distinctive color. You can grind regular sesame seeds finely if black sesame powder is unavailable.

Do I have to use honey in this recipe?

Honey adds subtle sweetness and moisture, but you can omit it or replace it with maple syrup or another liquid sweetener depending on your preference.