Brown Butter Madeleines

MadeleinesBrown Butter Madeleines! One of the best i have tasted in a while!

i’m really glad to be back blogging, baking and cooking! As some of you may know, Mayer has sponsored me with a bunch of Kitchenaid Attachments and in the upcoming months, i’ll be working out recipes with them using the various attachments, Stay Tuned!!!

Back to madeleines, these are one of my favorite things to bake! Seriously, there’s not much you can do to screw up any of these babies. So much flavor in such a tiny cake, and best of all, you’ll feel less guilty chomping down these tiny morsels 😛

Finally had the chance to bake these mini madeleines after searching for the mold forever! i have been looking for a mini mold and finally chanced upon it on Amazon and WALAAA, 2 into the shopping cart!

 

Recipe

Yields 60 mini Madeleines or 35-40 large ones

ingredients

  • 180g Browned Butter
  • 30g Wild Flower Honey (You may use any kind of honey you prefer)
  • 50ml Milk
  • 140g Eggs
  • 130g Castor Sugar
  • 2 tsp Vanilla Bean Paste
  • 200g Cake Flour (Or you may use top flour)
  • 1.5tsp Baking powder

 

Method

  1. Make brown butter and strain
  2. Add in the honey and stir, leave to cool
  3. Whisk milk, eggs, castor sugar and vanilla paste together till light and airy (No. 8 on the kitchenaid for a good 5 minutes)
  4. Sift in cake flour and baking powder & mix till well combined (No. 2 on the kitchenaid for 10-15 secs)
  5. Add in browned butter and mix till it comes together
  6. Chill batter for 2 hours (I poured my batter into a piping bag for easy storage and filling of the trays)
  7. Preheat oven till 230C
  8. Grease mold with melted butter or cooking spray
  9. Fill batter till 2/3 full
  10. Bake for 6 minutes and unmold immediately to cool
  11. Sprinkle with icing sugar to top it off, or you may spread some jam on it

 

2LOVE LOVE this PRETTY GLASS mixing bowl! AWESOMENESS!!! ♥♥♥♥♥

it’s especially convenient when u need to melt butter or chocolate too!

New folder2-001♥♥♥♥♥ the nutty aroma of brown butter! Give such a robust flavor to these tiny morsels!

3  The finished batter should be really thick and Fluffy! You may then transfer these to a bowl and cover in with clingwrap or follow what i did, stash these in a piping bag for easy piping

GS9A5304-003 Check out this mini mold! Ain’t it lovely? i ♥ it!

GS9A5320-001The infamous humps appear! Just remember to chill your batter and you will never have issues with not having humps anymore! i did these in 2 batches, chilled for 2 hours and overnight, off which i see no significant difference in the hump!

7Ain’t these lovely? i love the browning the tray gives!

8A sprinkle of icing sugar would be perfect! or you may eat it with some jam?

11

13Check out the texture! it’s light and fluffy, with the nutty aroma of brown butter lingering in your mouth! Perfect for an afternoon tea!

So what are you all waiting for? Get cracking on some madeleines! i’m sure you would love this recipe as much as i do! 😀

Happy Baking!

xoxo

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2 thoughts on “Brown Butter Madeleines

  1. I can never get that hump when I made my madeleines so I’ve give up on the attempt. Lemon and honey poppyseed is also a great flavour combination.

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