Name: Brown butter & sea salt madeleines
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: makes 24
Cuisine: French
Ingredients: 100g brown butter (see tip), melted but cool, plus extra for the mould; 2 large eggs; 100g golden caster sugar; 1 tbsp honey; 100g self-raising flour; pinch of sea salt; icing sugar to serve; small pot of crème fraîche to serve

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Brown butter & sea salt madeleines

Brown butter & sea salt madeleines

Barney Desmazery

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makes 24

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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The brown butter gives a rich, nutty flavour to these delicate French madeleines, and a pinch of sea salt cuts through the sweetness of the sponge

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Ingredients

Nutrition

Units:

MetricUS

100g brown butter

(see tip), melted but cool, plus extra for the mould
2 large eggs
100g golden caster sugar
1 tbsp honey
100g self-raising flour
pinch of sea salt
icing sugar

to serve
small pot of crème fraîche

to serve

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Nutrition: per madeleine

kcal73
fat4g
saturates2g
carbs8g
sugars5g
fibre0g
protein1g
salt0.1g

Method

step 1

Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.
step 2

Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.

RECIPE TIPS

TO MAKE THE BROWN BUTTER

Melt 200g butter in a small saucepan until sizzling. Now watch carefully: the butter will foam, and, when the foam subsides, it will turn from yellow to a hazelnut brown – this is when you need to catch it. Remove from the heat and leave to cool, or pour into a container, holding back any white milky residue. Use it immediately or keep in the fridge and melt to use. Use it in baking, pour it over hot popcorn, in pancake batter or toss into hot vegetables

Recipe from Good Food magazine, April 2017

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A star rating of 5 out of 5.4 ratings

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