Madeleines
Classic French madeleines made with browned butter, featuring an aromatic, fluffy texture.
Ingredients
high-gluten flour (for coating the molds)
to taste
butter (for making brown butter)
90 g
cake flour (sifted)
75 g
baking powder (sifted)
3/4 tsp
egg (room temperature)
2 (100 g)
fine granulated sugar
50 g
honey
60 g
Instructions
1
Preparing the Molds
Brush butter (not listed in the ingredients) inside the molds with a pastry brush, and chill in the refrigerator for about 10 minutes. Brush with butter once more, sprinkle with high-gluten flour, and chill in the refrigerator for another 10 minutes.
2
Making Brown Butter
Place the butter in a deep saucepan and melt over high heat. Prepare an ice water bath. Once the butter has been heated until it foams and the foam subsides, immediately place the entire pot in the ice water bath to cool.
3
Making the Batter
Combine the cake flour and baking powder, and sift them together onto parchment paper. Preheat the oven to 200°C. Whisk the eggs lightly, then add the fine granulated sugar and mix with a whisk using a friction-like motion. Add the honey, then add the dry ingredients and mix together. Once the brown butter has cooled, add it to the mixing bowl and combine.
4
Chilling and Baking
Chill the batter in the refrigerator for half a day; it will puff up more beautifully when baked. Transfer the batter into a piping bag and pipe into the molds until about 80% full. Bake in a 200°C oven for about 8 minutes. Once the surface has puffed up, reduce the oven temperature to 170°C and bake for another 7 minutes. While still hot, flip the molds upside down and tap them against the work surface to release the Madeleines.
