Name: Deconstructed Madeleine Clouds with Caramelized Condensed Milk Foam
Prep time: 22 min
Cook time: 23 min
Total time: 45 min
Yield: 8 servings
Cuisine: french
Ingredients: 200 grams all-purpose flour; 1.5 teaspoons baking powder; 0.5 teaspoon baking soda; 150 grams butter (melted, divided: 100g for batter, 50g for tuiles); 100 grams sugar; 2 teaspoons vanilla essence (divided: 1.5 teaspoons for batter, 0.5 teaspoon for tuiles); 150 milliliters condensed milk; 75 milliliters water; Pinch of sea salt

Deconstructed Madeleine Clouds with Caramelized Condensed Milk Foam

A modern reimagining of the classic French madeleine that transforms the traditional shell cake into an ethereal, multi-textured experience. Crispy madeleine crumbles are layered with silky caramelized condensed milk foam and delicate vanilla-butter tuiles, creating a sophisticated dessert that honors French patisserie while embracing contemporary plating and molecular techniques.

45 min

Medium

8 servings

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Taste Profile

Sweet9/10

Salty1/10

Sour0/10

Umami1/10

Spicy0/10

🥄 Texture

Light and airy from the caramelized condensed milk foam, with tender, cakey madeleine crumbles that melt on the tongue. Crisp, brittle tuile shards add sharp crunchy contrast and a pleasant textural interplay.

👃 Aroma

Pronounced caramelized milk and toasted sugar notes with warm vanilla and browned butter undertones. Subtle baked, toasty cereal/crumb aromas from the madeleines and tuiles round out the scent profile.

🍷 Pairs Well With

A strong espresso or black coffee to cut the richness; alternatively Earl Grey or another robust black tea, or a dry sparkling wine (Brut) for contrast.

🥗 Side Dishes

Fresh mixed berries (raspberries, blackberries) or citrus segments to balance sweetness; a scoop of lemon or grapefruit sorbet; or plain Greek yogurt with a light drizzle of honey and toasted nuts for texture.

Ingredients(9 items)

1200 grams all-purpose flour

21.5 teaspoons baking powder

30.5 teaspoon baking soda

4150 grams butter (melted, divided: 100g for batter, 50g for tuiles)

5100 grams sugar

62 teaspoons vanilla essence (divided: 1.5 teaspoons for batter, 0.5 teaspoon for tuiles)

7150 milliliters condensed milk

875 milliliters water

9Pinch of sea salt

Instructions

Preheat oven to 350°F (175°C). Prepare two baking sheets: one lined with parchment paper for tuiles, one standard madeleine mold (lightly buttered).

In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, and sea salt. Set aside.

In a separate bowl, combine 100 grams melted butter, sugar, and 1.5 teaspoons vanilla essence. Whisk until well combined and slightly emulsified.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix; the batter should have small lumps.

Fill madeleine molds three-quarters full with batter. Bake for 12-14 minutes until golden brown and a toothpick comes out clean. Remove and cool on a wire rack for 5 minutes, then turn out onto cooling rack.

While madeleines bake, prepare the vanilla-butter tuiles: In a small bowl, combine 50 grams melted butter, 30 grams sugar, 0.5 teaspoon vanilla essence, and 15 milliliters water. Whisk until smooth.

Drop small teaspoon-sized portions of tuile mixture onto parchment-lined baking sheet, spacing them 3 inches apart. Bake at 375°F (190°C) for 6-8 minutes until golden and crispy. Remove and cool on the pan for 1 minute, then transfer to a cooling rack.

Prepare the caramelized condensed milk foam: Pour 150 milliliters condensed milk into a small saucepan. Heat over medium heat, stirring constantly for 8-10 minutes until it deepens to a caramel color (do not let it burn). Remove from heat and let cool for 3 minutes.

Transfer cooled caramelized condensed milk to a blender. Add 30 milliliters water and blend on high speed for 2 minutes until light and foamy. The mixture should become pale and airy.

Break 3-4 cooled madeleines into bite-sized crumbles. Crush 2-3 tuiles into irregular shards.

To assemble: In a chilled serving glass or bowl, layer madeleine crumbles at the bottom. Top with a generous dollop of caramelized condensed milk foam. Garnish with tuile shards and a light dusting of remaining madeleine crumbles. Serve immediately.

Optional modern plating: Use a piping bag to create decorative dots of foam on the plate, scatter crumbles artfully, and position tuile shards vertically for architectural height.