+

Madeleines
A treat fit for many occasions

by Christian Germain
+  Originating from France, madeleines are
a very small sponge cake with a shell
shaped from being baked in shell
shaped pans.

 Aside from the traditional moulded pan,

commonly found in stores specializing
in kitchen equipment and even hardware
stores, no special tools are required to
make madeleines.
What are madeleines?
 They are light, fluffy delights that can be
used for a snack, eaten at breakfast time
with your coffee or as a simple desert
served with some ice cream.
+ Madeleines are to be shared with the whole

family.

 Parents are always concerned with the

amount of sugar that their children consume,
but with the substitution of sugar with the
artificial sweetner Splenda, sugar will not be
an issue when it comes to eating “too many”
madeleines.

Who would eat  Children as well as adults can enjoy them as

madeleines? a desert with some ice cream . Adults can
pair up madeleines with a nice cup of coffee
with some fruits and call it breakfast.
+  A traditional madeleine recipe for 30,
requires about 175 grams of sugar which
would yield a total of 700 kcals from
added sugars only. The total kcals for 30
madeleines is 2957.4

 I thought it would be healthful to

eliminate the sugar and replace it with
artificial sweetener Splenda. This will
A little twist on a decrease the total kcals by 700. When
traditional recipe sweetened with Splenda, the total kcals
are reduced to 2257.4
+ 


225 grams of all-purpose flour

175 grams of Splenda

 100 grams of butter

 1 tsp of baking powder

 4 eggs

 1 lime
Recipe
30 servings
 A pinch of salt
+ Being mixing all of the ingredients, it is

mandatory to preheat the oven at 350 F.

 Madeleines should be completely cooked

between 15-20 minutes. There is not a
desired internal temperature to determine
doneness. Brownness usually suffices to
determine whether or not these treats are
ready to be taken out of the oven.
HACCP
and  When the madeleines come out, let them
packaging cool down to room temperature. Using a
thermometer check for the temperature
which should be between 74-77 F. It is then
safe to place the cakes in a dry container and
keep it at room temperature.
+

Product research
A total of 4 individuals were asked to
perform a sensory evaluation on the
madeleines. On a scale of 1 to 7,
where 7= excellent and 1= very poor,
they were to evaluate the madeleines’
appearance, texture, color, salt
impression, flavor and overall eating
quality.
+

Madeleines sweetened
with sugar
+

Madeleines sweetened
with Splenda
+ The madeleines have a pH 6.74 and a aW of

0.55

 Both the pH value and the aW make the

madeleine shelf stable.

 This product should be kept at room

temperature in a dry container.

pH and Water activity