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Black Sesame Madeleines with White Chocolate and Roasted Black Sesame Seeds Recipe

★★★★★

4.8 from 144 reviews
  • Author: anna
  • Total Time: 2 hours 15 minutes
  • Yield: 12 servings 1x

Description

Delight in these delicate Black Sesame Madeleines, a fusion of buttery French sponge cakes infused with nutty black sesame powder and finished with smooth white chocolate and roasted sesame seeds. Perfectly moist with a golden crust and a subtle hint of sweetness, these madeleines offer an elegant twist on a classic treat, ideal for afternoon tea or a sophisticated dessert.

Ingredients

Scale

Butter

  • 7 tbsp unsalted butter (melted, plus extra for greasing)

Wet Ingredients

  • 2 large eggs
  • 7 tbsp castor sugar
  • 1/2 tbsp honey

Dry Ingredients

  • 11 tbsp cake flour
  • 3 tbsp black sesame powder
  • 1 tsp baking powder

Decoration

  • 3 oz white chocolate (melted)
  • Roasted black sesame seeds (for sprinkling)

Instructions

  1. Mix wet ingredients: In a large bowl, whisk together the eggs, castor sugar, and honey for 3-4 minutes, until the sugar has dissolved and the mixture is smooth and slightly frothy.
  2. Add dry ingredients: Sift the cake flour, black sesame powder, and baking powder into the wet mixture. Whisk gently until the batter is well combined and smooth.
  3. Incorporate butter: Pour in the melted unsalted butter and whisk until fully incorporated into the batter, creating a smooth consistency.
  4. Chill batter: Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour or up to overnight to hydrate the flour and develop flavor.
  5. Prepare pan and oven: Preheat your oven to 400°F (200°C). Grease a non-stick madeleine pan with butter. If your pan is not non-stick, additionally dust the wells lightly with flour to prevent sticking.
  6. Prepare batter for piping: Remove the chilled batter from the refrigerator and gently fold it with a spatula to loosen it and eliminate any air bubbles for even baking.
  7. Fill molds: Transfer the batter to a piping bag and pipe into each madeleine mold, filling them about 80-90% full. Alternatively, you can spoon the batter carefully into the molds.
  8. Bake: Immediately place the pan into the preheated oven, then reduce the temperature to 350°F (180°C). Bake the madeleines for 10-12 minutes until they have risen and are golden brown on top.
  9. Cool madeleines: Remove the madeleines from the oven and immediately release them from the pan to prevent sticking. Allow them to cool completely on a wire rack.
  10. Decorate: Drizzle or spoon melted white chocolate diagonally over half of each madeleine’s hump side. Shake off any excess chocolate for a clean finish.
  11. Garnish and set: Place the madeleines with the hump side facing up, then sprinkle roasted black sesame seeds over the melted chocolate. Allow the chocolate to fully set before serving.

Notes

  • For best results, refrigerate the batter overnight to enhance texture and flavor.
  • If you don’t have black sesame powder, you can grind roasted black sesame seeds finely at home.
  • Ensure madeleines are removed from the pan while still warm to avoid breaking.
  • Use a piping bag for neat and even molds fill, but spooning is an acceptable alternative.
  • Storing leftover madeleines in an airtight container will keep them fresh for up to 2 days.
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: French

Keywords: Black Sesame Madeleines, French Madeleines, Sesame Cookies, White Chocolate Dessert, Tea Time Treat, Baking Recipe

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Find it online: https://recipiana.com/black-sesame-madeleines-with-white-chocolate-and-roasted-black-sesame-seeds-recipe/