I've made madeleines several times before but I love the brown butter aspect of Felicity's recipe. Delicious.
Prep Time2 hourshrs30 minutesmins
Cook Time8 minutesmins
Course: Brunch, Elevenses, Snack, Teatime
Cuisine: French
Keyword: Baking, French Patisserie, Madeleines
Servings: 20
Author: Felicity Cloake
Equipment
Madeleine mould. I have two: a metal one and a silicone one. The metal one looks cooler but the silicone one gives a more defined shape.
Ingredients
140gbutter plus more for greasing
125gplain flour
1tspbaking powder
1/2tspfine sea salt
2mediumeggs
90ggranulated sugar
2tsprunny honey
40mlmilk
icing sugar, to dust
Instructions
Melt the butter in a saucepan and simmer until pale golden brown. Leave to cool.
Put the flour, baking powder and salt into one bowl.
Whisk the eggs, sugar and honey in another bowl until large, pale and fluffy.
Gradually add the dry ingredients. Then the melted butter and milk. Cover and chill for 2 hours. Felicity says chilling helps give that 'characteristic bump'.
Grease and flour the madeleine mould, getting into all the little ridges. Put it into the fridge.
Preheat the oven to 220Âșc.
Put a scant teaspoon of batter into each mould, or pipe the batter in.