Madeleines with Sourdough Discard
2117kcal
Ingredients
The Rich Egg Foam Base
- 2 Large eggs
- 2 Egg yolks
- 100 g Sugar
The Tangy Moisture Inclusions
- 100 g Sourdough discard (Unfed, straight from the refrigerator)
- 10 g Vanilla extract
The Flour & Fat Matrix
- 100 g All-purpose flour
- 40 g Whole wheat flour
- 8 g Baking powder
- 2 g Salt
- 120 g Unsalted butter (Melted completely and cooled slightly)
Equipment
- Madeleine Mold Pan (Standard 12-shell metal or silicone tray)
- Two Mixing Bowls
- Whisk & Rubber Spatula
- Pastry Brush (For greasing the molds)
Method
Night Before – Foam Emulsion & Chilling Rest
- In a large mixing bowl, combine the 2 large eggs, 2 egg yolks, and 100g of sugar. Whisk vigorously by hand for 3 to 5 minutes until the mixture thickens slightly and creates a pale, light foam.
- Add the 100g of sourdough discard and 10g of vanilla extract directly into the egg mixture. Whisk gently until the discard is completely smooth and well incorporated.
- In a separate bowl, sift together the 100g of all-purpose flour, 40g of whole wheat flour, 8g of baking powder, and 2g of salt.
- Dump the dry flour mix into your wet egg bowl. Use a rubber spatula to fold gently just until the flour patches disappear—do not over-mix.
- Pour all 120g of melted butter into the batter. Whisk steadily until the fat emulsifies completely, creating a beautiful, glossy, and smooth cake paste.
- Cover the bowl tightly with plastic wrap and transfer it to the refrigerator to chill undisturbed for 12 to 14 hours overnight.
Next Day – Cold Transition & High-Heat Bake
- Next Morning: Preheat your oven to 400°F (204°C). Dust your madeleine mold shells thoroughly with flour (or brush generously with melted butter) to prevent sticking.
- Pull the thick batter straight out of the fridge. Critical Guardrail: Do not let the batter warm up to room temperature; it must remain cold when entering the oven to build the signature center hump.
- Fill each shell mold to roughly 3/4 capacity. Pro Tip: Use a tablespoon dipped in cold water to make scooping and transitioning the thick, cold batter into the pan completely effortless.
- Slide the tray onto the middle rack and bake at 400°F (204°C) for 13 to 15 minutes until the outer edges turn a gorgeous, crispy golden brown.
- Tip the hot cakes out of the mold immediately onto a wire rack. Let cool slightly, then optionally dust with powdered sugar or dip in melted chocolate before serving!
Nutrition
Calories2117kcalCarbohydrates229gProtein37gFat118gSaturated Fat68gPolyunsaturated Fat8gMonounsaturated Fat33gTrans Fat4gCholesterol977mgSodium1150mgPotassium489mgFiber8gSugar102gVitamin A4000IUVitamin C0.1mgCalcium629mgIron10mg
Notes
- Why the Overnight Refrigerator Stay is Mandatory: To secure that iconic, proud dome hump right in the center of your finished madeleine, the batter must go into the oven ice-cold. Bringing chilled starches straight into a blistering 400°F environment causes the baking powder to react violently, forcing the center of the cake to shoot upward before the outer edges set.
- No Madeleine Pan? No Problem: If you don't own a specialized shell-shaped madeleine mold pan, you can still enjoy this wonderful recipe. Simply drop the chilled batter into a standard cupcake tin, small muffin pan, or vintage cast iron gem tray. Just rotate the pan halfway through the bake and check them right at the 15-minute mark.
- The Magic of Whole Wheat Flour: This formula incorporates a small 40g scoop of whole wheat flour alongside the standard all-purpose flour. The whole grains offer a subtle nutty depth that pairs beautifully with the sourdough discard, absorbing the heavy melted butter fats perfectly to ensure a remarkably tender, melt-in-your-mouth texture.
- Adjusting Sugar for Extra Sweetness: These pastries are traditionally styled with a balanced, classic European bakery sweetness profile. If you prefer a sweeter cake that matches commercial store-bought varieties, you can comfortably increase your main sugar weight in step 1 from 100g up to 125g without undermining the emulsion.