I adore baked treats that hide a creamy surprise inside — puddings filled with lemon curd, cookies with molten chocolate, and madeleines filled with a smooth custard. These gluten-free madeleines are given an elegant touch with a homemade vanilla bean custard injected into the center. The result is a light, buttery French shell with a silky custard core that tastes truly magnifique.
You can prepare the batter a day ahead and refrigerate it. Resting the batter helps the madeleines develop their characteristic hump and a tender, airy crumb. The custard should also be made in advance and thoroughly chilled before using. If you pipe warm custard into warm cake the sponge will absorb it, so always make sure the custard is cold. If you prefer a brighter filling, lemon curd is an excellent alternative — its citrus tang cuts through the buttery sponge beautifully.
Avoid overfilling the madeleine molds. Spoon the batter into the center of each shell, leaving room for the cakes to rise and form their classic shape.
- Madeleines
- 3 eggs, at room temperature
- 120 g (1/2 cup) caster sugar
- 1 tsp vanilla bean extract
- 130 g (1 cup) plain gluten-free flour, sifted
- 1/2 tsp baking powder
- Pinch of salt
- 120 g unsalted butter, melted and cooled
- Cinnamon icing sugar for dusting
- Vanilla Bean Custard
- 40 g caster sugar
- 250 g full-cream milk
- 25 g cornflour, sifted
- 2 eggs
- 1 vanilla bean pod, seeds scraped
- To make the custard: warm the milk with the vanilla seeds and pod in a saucepan over medium heat until it begins to steam. In a separate bowl whisk together the eggs, sugar and cornflour. Gradually whisk the warm milk into the egg mixture to temper the eggs, then return everything to the saucepan. Stir continuously over low heat until the custard thickens and coats the back of a spoon. Transfer to a bowl, press plastic wrap onto the surface to prevent a skin forming, and chill completely.
- For the madeleines: combine the eggs, sugar and vanilla in a mixing bowl and beat for 3–4 minutes until pale and slightly thickened.
- Gently fold in the sifted flour, baking powder and salt, then fold in the cooled melted butter until just combined.
- Cover and refrigerate the batter for at least 30 minutes or overnight to firm — this helps the cakes rise properly.
- Preheat the oven to 180°C (350°F). Grease a madeleine pan with butter and lightly dust with gluten-free flour, tapping out any excess. Spoon the batter into the center of each shell, mounding slightly to allow room for rising.
- Bake for 8–10 minutes, or until a skewer inserted comes out clean and the edges are golden. Remove the madeleines from the pan and transfer to a wire rack.
- While the madeleines are still warm, fill a piping bag with cold custard and inject the custard into the flat side of each cake. Twist the madeleine slightly as you pipe to reduce the risk of splitting.
- Dust with cinnamon icing sugar and serve warm, or keep refrigerated until ready to enjoy.
- To make the custard in a Thermomix: mill the sugar 10 sec/speed 9. Add vanilla seeds, eggs, cornflour, milk and cook 6 min/90°C/speed 4. Transfer to a bowl, cover the surface with plastic wrap and chill.
- For the madeleines, add eggs, sugar and vanilla to a clean Thermomix bowl and mix speed 6 for 2 minutes.
- Add the sifted flour, baking powder and salt and mix 10 sec/speed 3. With the machine running at speed 3, slowly pour in the cooled melted butter until just combined.
- Cover and refrigerate the batter for at least 30 minutes or overnight to firm.
- Preheat the oven to 180°C (350°F). Grease and lightly flour a madeleine pan. Spoon the batter into the center of each shell with a small mound in the middle.
- Bake 8–10 minutes or until a skewer comes out clean. Transfer to a wire rack to cool slightly.
- Pipe chilled custard into the flat side of each warm madeleine, twisting gently as you pipe to avoid bursting the sponge.
- Dust with cinnamon icing sugar and serve warm or chilled.