Trickery Treat

Total Time:
4 hr 45 min
10 min
4 hr
35 min

32 cakes (160 mini cakes)

  • Madeleine Cakes:
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon coarse salt
  • 1 cup granulated sugar
  • 2 tablespoons packed light brown sugar
  • 6 large eggs, at room temperature
  • 2 sticks unsalted butter, melted, plus softened butter, for pans
  • 1 tablespoon plus 1 teaspoon honey
  • 3/4 teaspoon pure vanilla extract
  • Confectioners' sugar, for dusting
  • Lemon Curd Filling:
  • 6 tablespoons granulated sugar
  • Zest of 1/2 lemon
  • 1/4 cup lemon juice
  • 3 large egg yolks, press through a strainer
  • 4 tablespoons unsalted butter, cold, cut into pieces
  • Marzipan, rolled out, for garnish
  • Special equipment: standard or mini doughnut pans, a pastry brush and disposable pastry bag

  • For the madeleine cakes: Whisk together the flour, baking powder and coarse salt in a medium bowl.

  • Whisk together the granulated sugar, brown sugar and eggs with a mixer on high speed until pale and fluffy, about 10 minutes. Sift the flour mixture over top in 2 additions, folding in after each addition. Fold in the melted butter in 2 additions, then the honey and vanilla. Refrigerate, covered, for at least 2 hours.

  • Preheat the oven to 350 degrees F. Let the batter stand at room temperature for 10 minutes. Generously butter standard or mini nonstick or aluminum doughnut pans using a pastry brush.

  • Transfer the batter to a pastry bag and snip the tip to create a 1/2-inch opening. Pipe some batter into the molds, filling each about three-quarters full. Bake on the middle rack until pale gold, 8 to 11 minutes (6 to 8 minutes for minis). Immediately shake the madeleine cakes out. Wash and rebutter the molds. Repeat with the remaining batter.

  • Dust the baked cakes with confectioners' sugar.

  • For the lemon curd filling: Combine the granulated sugar, lemon zest and juice and egg yolks in a small saucepan and whisk to combine. Set over medium heat and cook, stirring constantly with a wooden spoon and making sure to stir the sides and bottom of pan, until the mixture is thick enough to coat the back the wooden spoon, 5 to 7 minutes.

  • Remove the saucepan from the heat. Add the butter one piece at a time, stirring with the wooden spoon until the consistency is smooth.

  • Transfer the mixture to a medium bowl. Lay a sheet of plastic wrap directly on the surface of the curd to avoid a skin from forming and wrap tightly. Let cool; refrigerate until firm and chilled, at least 1 hour.

  • Pipe the lemon curd into the cakes and cover with a thin layer of marzipan. Chill and serve.

Contestant/Competition Recipe: This recipe was created by a contestant during a cooking competition. The Food Network Kitchen have not tested it for home use and therefore cannot make any representation as to the results.

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