Pandan madeleines: a french classic with a tropical soul
The madeleine is the jewel of French tea-time—a dainty, shell-shaped sponge known for its delicate crumb and the iconic "hump" on its back. But when you infuse this buttery classic pandan madeleine
By using our 100% pure pandan leaf powder, you can achieve a stunning, natural moss-green hue and a fragrance that sits somewhere between vanilla, toasted coconut, and rose. No artificial extracts—just pure, botanical elegance.
The science of the madelaine hump
The hallmark of a professional madeleine is the proud bump on the back. This isn't luck; it’s thermal shock. By chilling the batter, the outside of the cake sets instantly in a hot oven, forcing the internal steam to burst through the centre, creating that perfect signature rise.
pandan madeleines
Recipe by Vaniece
INGREDIENTS
2 large eggs, room temperature
100g caster sugar
100g cake flour (8-9% protein)
15g dessicated coconut
4g baking powder
100g unsalted butter, melted
15g honey
a pinch of sea salt
DIRECTIONS
1. stir together the melted butter and caster sugar
2. add the eggs and stir until a homogenous batter forms. then stir in the honey and the salt.
3. add the flour, baking powder, pandan powder, dessicated coconut and stir until smooth and fully combined.
4. allow the dough to rest in the fridge for at least 4 hours
5. preheat the oven at 200C. grease a madeleine pan with butter. fill each madeleine mould with the batter until 80% full. bake at 190C for 10-12 minutes.
final tips
- storage: madeleines are best eaten within an hour of baking, but you can revive them the next day with a 2-minute blast in a warm oven.
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the finish: Dust with icing sugar or dip the tips in melted chocolate then dust with dessicated coconut for a striking contrast against the green sponge.
