Happy Friday! This week, Disney Pixar’s Ratatouille celebrated its 15th anniversary! Ratatouille is one of my favorite Pixar movies and so I’m excited to share these Ratatouille Madeleines! Based on the classic French cakes and inspired by Chef Remy, these light and fluffy lemon madeleines are decorated with powdered sugar, white chocolate whiskers, and a fondant nose!
Disclaimer: Links in this post are affiliate links. As an Amazon Associate I earn a very small amount from qualifying purchases at no cost to you. Thank you for supporting my blog!
Remy is one of my favorite characters and so when I was thinking about what to make for Ratatouille’s anniversary, I knew I wanted it to be both French and inspired by Remy. Madeleines are a small, light, French cake. The scalloped side of the madeleine immediately reminded me of a chef’s hat and with a few additions, it became distinctly Remy as well!
To make the madeleines, start by whisking together the flour, baking powder, and salt. In a large bowl, use your fingers to rub the sugar and lemon zest together until the sugar is moist and fragrant. Add the eggs to the sugar mixture and beat on medium high speed until its pale, thick, and light, about 2-3 minutes. Beat in the vanilla extract.
Using a rubber spatula, gently fold the flour mixture into the egg mixture. Once combined, fold in the butter. Press a piece of plastic wrap directly onto the surface of the batter and refrigerate for at least 3 hours.
Once the batter has chilled, spoon it into a greased madeleine pan, filling each one almost to the top. Bake the madeleines for 10-12 minutes or until golden and the tops spring back when touched. Remove the pan from the oven and gently tap the it over a wire rack to release the madeleines. Let them cool to room temperature.
The decorations for these Ratatouille Madeleines are powdered sugar, fondant, and white chocolate candy melts. To make the fondant noses, I rolled small pieces of Wilton’s peach colored fondant from their natural skin tone fondant collection into balls about once centimeter in diameter. Place the balls on a piece of wax paper until you’re ready to decorate.
To make the white chocolate whiskers, first place about a 1/2 cup of white candy melts into a microwave safe bowl. I used Ghirardelli White Melting Wafers but Wilton’s candy melts also work too! Melt the candy melts in the microwave, stirring every 30 seconds. Transfer them to a piping bag and cut off a small part of the tip.
Pipe the candy melts onto a piece of wax paper into a whisker design. Do this by piping a single horizontal line. Then pipe a line diagonally across it and then a final line diagonally across in the opposite direction. Let the chocolate whiskers set until hard.
To assemble the madeleines, first dust a madeleine with powdered sugar using a sifter. Then, pipe a small dot of candy melt onto the lower center of the madeleine. Gently press one of the chocolate whiskers into the melted candy melt dot. Pipe a second small dot of candy melts onto the center of the whiskers. Gently press one of the fondant balls onto it. Let the madeleines set for a couple minutes before serving.
Enjoy these Ratatouille Madeleines! If you’re looking for more Ratatouille inspired recipes, be sure to check out my recipe for Remy’s Sweet Parisian Crepes!
Happy 15th Anniversary Ratatouille!
Ratatouille Madeleines
Ingredients
Madeleines
- ⅔ cup all-purpose flour
- ¾ teaspoon baking powder
- pinch salt
- ½ cup granulated sugar
- zest of 1 lemon
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 6 tablespoons unsalted butter, melted and cooled
Decorations
- light pink fondant
- white chocolate candy melts
- powdered sugar, for dusting
Equipment
- madeleine pan
- piping bag
Instructions
Madeleines
-
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
-
In a large bowl, use your fingers to rub the sugar and lemon zest together until the sugar is moist and fragrant.
-
Add the eggs to the sugar mixture and beat on medium high speed until pale, thick, and light (2-3 minutes). Beat in the vanilla extract.
-
Using a rubber spatula, gently fold the flour mixture into the egg mixture. Once combined, fold in the butter.
-
Press a piece of plastic wrap directly onto the surface of the batter and refrigerate for at least 3 hours and up to 2 days.
-
Preheat the oven to 400 F. Grease the madeleine pan and spoon the batter into the pan, filling each one almost to the top.
-
Bake for 10-12 minutes or until golden and the tops spring back when touched.
-
Remove the pan from the oven and gently tap it over a wire rack to release the madeleines.
-
Let cool until to room temperature.
Decorations
-
For the fondant noses: Roll small balls of the pink fondant to make the noses. Aim to have the balls be about 1 centimeter in diameter. Place the balls on a piece of wax paper.
-
For the chocolate whiskers: Place about ½ cup of white candy melts into a microwave safe bowl and heat in the microwave until melted, stirring every 30 seconds.
-
Transfer the candy melts to a piping bag and cut off a small part of the tip.
-
Pipe the chocolate onto a piece of parchment or wax paper in a whisker design. Pipe one straight horizontal line, then pipe a line diagonally across it, and then a final line diagonally across in the opposite direction. Let the chocolate whiskers set until hard.
Assembly
-
Dust a madeleine, scalloped side up, with powdered sugar using a sifter.
-
Pipe a small dot of the candy melts onto the lower center of the madeleine. Gently press one of the chocolate whiskers into the melted candy melt dot.
-
Pipe a second small dot of candy melts onto the center of the whiskers. Gently press one of the fondant balls onto it.
-
Repeat until all madeleines are decorated. Let the madeleines set for a couple minutes before serving.