Praline Madeleines
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These praline madeleines are one of my favorite quick treats to whip up when I'm craving something indulgent but don't have much time. With just fifty minutes from start to finish, they're perfect for busy weeknights or impromptu gatherings. The praline paste gives them that luxurious, nutty flavor that feels fancy, while the almonds add a wonderful crunch and some genuine nutritional value with their healthy fats and protein. What I love most is how simple they are to make using just a madeleine pan and basic pantry staples. They're the kind of recipe that makes you look like you spent hours in the kitchen when really you barely spent any effort at all.
Ella x
Ingredients
- 250all-purpose flour
- 150granulated sugar
- 100unsalted butter
- 4large eggs
- 150whole milk
- 100praline paste
- 50finely chopped almonds
- 10baking powder
- 5salt
- 2pure vanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Prepare a 12-cup madeleine mold by dusting it with flour and tapping out any excess.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add the eggs one at a time, beating well after each addition.
- 4
With the mixer on low speed, gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Beat just until combined.
- 5
Add the praline paste and chopped almonds to the batter. Beat until just combined.
- 6
Divide the batter evenly among the prepared molds, filling each about 2/3 full. Smooth the tops with a spatula.
- 7
Bake for 15-20 minutes, or until the edges are golden brown and the centers are still slightly tender.
- 8
Allow the cakes to cool in the mold for 5 minutes, then transfer them to a wire rack to cool completely.
- 9
To assemble the cakes, split each in half lengthwise and spread a layer of praline paste on the bottom half. Top with the top half and serve.
- 10
Optional: dust the cakes with confectioners' sugar before serving.
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