MADELEINES WITH VANILLA BEAN CUSTARD GLUTEN FREE
Ingredients
  • Madeleines
  • 3 eggs room temperature
  • 120g or ½ cup caster sugar
  • 1 tsp vanilla bean extract
  • 130g or 1 cup plain gluten free flour, sifted
  • ½ tsp baking powder
  • Pinch of salt
  • 120g unsalted butter, melted
  • Cinnamon icing sugar for dusting
  • Vanilla Bean Custard
  • 40g caster sugar
  • 250g full cream milk
  • 25g cornflour, sifted
  • 2 eggs
  • Vanilla bean pod, seeds scraped
Instructions
Conventional Method
  1. To make custard place the milk and vanilla in a saucepan over med heat and simmer. Whisk the eggs, sugar and cornflour in a separate bowl. Slowly stir the warm milk into the egg mixture. Return to the saucepan and stir over low heat for a few minutes until custard thickens and coats the back of a wooden spoon. Pour custard into a bowl, cover with plastic wrap and refrigerate to cool.
  2. To make madeleines combine eggs, sugar and vanilla in mixing bowl and beat for 3-4 minutes.
  3. Fold in flour, baking powder and salt. Fold in cooled butter.
  4. Cover and refrigerate for at least 30 min or overnight to firm the mixture.
  5. Preheat oven to 180C. Grease a madeleine pan with butter and lightly dust with flour to prevent cakes from sticking. Tap out the excess. Spoon in cake mixture with the batter mounded in the centre of each shell.
  6. Bake for 8-10 minutes or until skewer comes out clean. Release the madeleines onto a wire rack. Whilst madeleines are still warm inject sponge on flat side with cold custard using a piping bag. Twist madeleine as you inject the custard to prevent it from bursting.
  7. Dust with cinnamon icing sugar and serve warm.
Thermomix Method
  1. To make custard, place sugar in mixing bowl and mill 10 sec/speed 9. Add vanilla beans, eggs, cornflour, sugar, milk and cook 6 min/90C/speed 4. Pour custard into a bowl, cover with plastic wrap and refrigerate to cool.
  2. To make madeleines add eggs, sugar and vanilla to clean Thermomix bowl and mix speed 6/2 min.
  3. Add flour, baking powder and salt to mixing bowl and mix 10 sec/speed 3. Slowly pour in cooled butter mixing speed 3 until incorporated.
  4. Cover and refrigerate for at least 30 min or overnight to firm the mixture.
  5. Preheat oven to 180C. Grease a madeleine pan with butter and lightly dust with flour to prevent cakes from sticking. Tap out the excess. Spoon in cake mixture with the batter mounded in the centre of each shell.
  6. Bake for 8-10 minutes or until skewer comes out clean. Release the madeleines onto a wire rack.
  7. Whilst madeleines are still warm inject sponge on flat side with cold custard using a piping bag. Twist madeleine as you inject the custard to prevent it from bursting.
  8. Dust with cinnamon icing sugar and serve warm.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/madeleines-with-vanilla-bean-custard-gluten-free/