This chocolate-coated vanilla madeleine Christmas tree is a charming and delicious way to celebrate the festive season. The soft, buttery madeleines are coated in green-tinted white chocolate and assembled into a stunning conical shape that’s almost too pretty to eat. This edible centrepiece is creative and practical using a simple polystyrene cone as the base, with the cone reusable for future crafts or displays.
For an added festive touch, you can fill in any gaps in the tree with sprigs of fresh rosemary, ivy leaves, or even mistletoe. The result is a dessert that tastes incredible and looks like it stepped straight out of a holiday fairytale.
I am lucky to work with the amazing Kerrygold butter brand and the local team briefed me to make madeleine cake for a year-end recipe feature.
Creating this recipe was a personal highlight for me, as it was featured on the back page of the Christmas edition of Taste magazine. Sadly, this iconic South African publication is retiring its regular print run, making this project all the more special.
Having just returned from France, Madeleines are found everywhere. They can be bought in most bakeries and pre-packaged in bags in most supermarkets. Restaurants will often serve a freshly baked madeleine to you at the end of the meal.
The recipe I use makes exactly 24 Madeleines and the batter doesn’t require any overnight resting in the fridge. Double the recipe should you want to make a bigger tree.
What You Will Need to Make This Vanilla Madeleine Christmas Tree
To recreate this festive dessert, here’s what you’ll need:
For the madeleines:
- 150g plain all-purpose flour
- 1 tsp baking powder
- 150g caster sugar
- 4 large free-range eggs
- 160g Kerrygold salted butter, melted
- 2 tbsp honey
- 2 tsp vanilla extract
For the Christmas tree:
- Small polystyrene cone (approximately 27cm high)
- Green-tinted melted white chocolate
- Toothpicks
- Decorative greenery such as rosemary or ivy leaves (optional)
How to Make This Recipe
- Bake the madeleines:
- Preheat your oven to 180°C (350°F) and grease 2 x 12-hole madeleine moulds with softened butter.
- Combine the dry ingredients (flour, baking powder, sugar) in a large bowl. Add the eggs, vanilla, honey, and melted butter, mixing until smooth.
- Spoon the batter into the prepared moulds (I like to brush them with softened butter) and bake for 8–10 minutes, until golden and springy to the touch. Allow the madeleines to cool before moving on to the next step.
- Prepare the madeleines for assembly:
- Flatten the undersides of the madeleines if needed so they sit flush against the cone. Coat each with green-tinted melted white chocolate and let them set on a baking sheet.
- Assemble the tree:
- Secure the cone to a plate with Prestik to keep it stable. Insert toothpicks at an angle into the cone and attach the madeleines, working your way around in layers. Fill any gaps with decorative greenery or festive ornaments.
FAQ’s for This Recipe
1. Can I use other shapes for the base?
Yes, you can experiment with different shapes, but the conical design is the most traditional for a tree.
2. Do I have to use white chocolate?
White chocolate works well for its smooth finish and festive look, but you can use dark or milk chocolate if you prefer. You could coat the madeleines in a fondant icing that will set to hard as an alternative to white chocolate.
3. What food colouring should I use?
Gel-based food colouring works best as it won’t change the consistency of the chocolate.
Substitutions & Variations
- Add lemon or lavender or any other flavour you prefer to flavour madeleines.
- Use gluten-free flour to make this recipe suitable for those with gluten sensitivities.
- Experiment with other greenery, like edible flowers, for a unique presentation.
You might also like these recipes:
Lemon and poppyseed Madeleines
Madeleines with lavender & lemon
Madeleines:
- 150 g plain all-purpose flour
- 1 tsp baking powder
- 150 g caster sugar
- 4 large free-range eggs
- 160 grama Kerrygold salted butter melted
- 2 Tblsp honey
- 2 tsp vanilla extract
Christmas tree
- Small polystyrene cone approximately 27cm high.
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Preheat the oven to 180C / 350 F and lightly grease 2 x 12-hole madeleine moulds with softened Kerrygold butter. Brush the area in between the indentations in case the batter spills over the edges.
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In a large bowl add the flour, baking powder, and sugar and give it a mix. Then add the eggs, vanilla, honey, and melted butter and using a whisk mix until you have a smooth batter.
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Scoop out about a dessert spoonful per mould.
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Bake for 8 – 10 minutes until golden brown and firm to the touch.
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When the madeleines have cooled slightly in the trays, remove them and allow them to cool a little further on a rack.
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Once cool, prepare your melted chocolate.
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Melt the white chocolate in a double boiler or microwave until smooth. If you are adding food colouring, go ahead and add it now and adjust to get the colour you are looking for.
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In order to assemble the madeleines you may need to cut the underside of the cake to flatten the hump. This will allow the madeleines to be positioned flat against the cone.
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Place the madeleines over a baking sheet to catch any dripping chocolate and spoon over the melted chocolate to coat. Allow it to cool and harden
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Place your small polystyrene cone on a plate. If necessary add some Prestik underneath the secure it.
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Once the chocolate has hardened, you can assemble the cake. Place toothpicks at a diagonal into the cone pressing most of the stick into the polystyrene. Then place the madeleine on the stick to position it.
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Repeat this wrapping the madeleines around the polystyrene cone.
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Once all the madeleines are in position, you can fill any gaps with Christmas decorations, rosemary or ivy leaves. Place a bow on top for decoration.
Madeleines:
Store coated or uncoated madeleines in an airtight container at room temperature for up to 3 days (if you are not making a tree).
It is best to assemble the tree as soon after baking the madeleines as possible, but if you are making them in advance, store them in an airtight container. Once the tree is assembled, the madeleines will dry out the longer they are uncovered.
Use any colour of your choice to match your theme. Gel food colouring is best.
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