Madagascar Bourbon Vanilla Caviar Madeleines.

Buttery, shell-shaped cakes with a fragrant vanilla caviar bloom and perfect hump.

Why Use Vanilla Caviar?

Vanilla caviar is the pure pulp and seeds from inside gourmet vanilla pods unsweetened, alcohol-free, and intensely aromatic. It creates elegant black speckles and a rounded, creamy flavor that shines in butter-rich batters like madeleines.

Recipe Yields 18–20 Madeleines

Time: 20 min prep

• 10–12 min bake

• Rest the batter 1–12 hDifficulty: Easy–Intermediate

Ingredients

• 120 g unsalted butter, melted & cooled (plus extra for the molds)

• 130 g caster sugar

• 2 large eggs (room temp)

• 15 g honey (acacia or light)

• 4–5 g Madagascar Bourbon Vanilla Caviar (≈ 1 tsp)

• 140 g all-purpose flour (T55)

• 5 g baking powder (1 tsp)

• 2 g fine salt (½ tsp)

• 40 ml whole milk, room temp

• Optional: zest of ½ lemon for brightness

50g CAVIAR VANILLE | de MADAGASCAR

€49.00

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Method

1. Prep the pan. Brush madeleine molds with melted butter; dust lightly with flour. Chill the tray.

2. Whisk wet. Whisk eggs, sugar, honey, vanilla caviar, and (optional) lemon zest until pale and slightly thick about 2 minutes.

3. Dry mix. Sift flour, baking powder, salt. Fold into the egg mixture in two additions, just to combine.

4. Finish. Whisk in milk, then stream in the cooled melted butter until smooth and glossy.

5. Rest. Cover and refrigerate 1–12 hours (resting creates the classic hump).

6. Bake. Preheat 210 °C / 410 °F. Pipe or spoon batter into chilled molds (≈ ¾ full). Bake 4 minutes, reduce to 190 °C / 375 °F and bake 6–8 minutes more until the hump sets and edges are golden.

7. Unmold. Cool 2 minutes, then turn out onto a rack. Serve slightly warm or at room temperature.

   
   

Pro Tips (Consistent Hump & Tender Crumb)

• Cold batter + hot oven = steam lift for the hump.

• Avoid over-mixing after adding flour; work gently for a fine crumb.

• For a glossy finish, brush warm madeleines with a thin vanilla syrup

  (1:1 sugar:water infused with a pinch of caviar).

  
  

  

  
  

Flavor Variations

• Brown-butter madeleines: Cook butter to hazelnut brown, cool, then proceed.

• Vanilla–citrus: Add orange zest; glaze with light citrus icing.

• Vanilla–almond: Replace 20 g flour with almond flour for a softer bite.

  
  

Storage

Best the day they’re baked. Keep airtight up to 2 days. Freeze (well wrapped) up to

1 month; refresh 4–5 minutes at 160 °C / 320 °F.

FAQ

Is vanilla caviar sweetened or alcoholic?

No 100% pure pulp and seeds, unsweetened and alcohol-free.

How much should I use in madeleines?

Start with 0.8–1% of batter weight (about 4–5 g per 500–600 g batter), then adjust to taste.

Buy Madagascar Bourbon Vanilla Caviar

Bake like a pro with pure vanilla caviar unsweetened, alcohol-free, direct from our women-led cooperative with EU logistics via Cannes.

CAVIAR de Vanille 1 kg | Pulpe Pure de Vanille Noire Gourmet

€499.00€349.00

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