Brown Butter Madeleines
Vanilla and Spiced Brown Butter Madeleines
A slight twist on classic Madeleines using brown butter, vanilla, clove, cinnamon, and white chocolate for added deliciousness
Sometimes the simplest change can make the biggest difference, which is illustrated beautifully in the unusual components of these madeleines.
Madeleines are scallop-shaped tea cakes that get their shape from the special pan that the batter is baked in. At their most basic they are nothing more than butter, sugar, flour, eggs, and vanilla, but we’ve stepped them up considerably for this recipe.
We started by browning the butter. If you’ve never browned butter, you are in for a real treat. Butter is cooked beyond the point of melting, till it reaches a state of golden, nutty deliciousness. It adds a subtle yet distinctive flavor to any baked good and requires just a bit more time (but no extra work).
Next, we glazed the madeleines with a white chocolate ganache, made “extra” by infusing the cream with whole cloves. The spice infusion lifts the often one-note flavor of white chocolate and complements the cookies beautifully.
Finally, the cookies are sprinkled with cinnamon-sugar dust that adds crunch, shine and of course, more flavor.
Madeleines are a classic tea-time treat, and their festive shape makes them a perfect finale to any brunch, dinner party or special celebration!
Brown Butter Madeleines
1 1/2 sticks (12 tablespoons) unsalted butter
2 large eggs, room temperature
3/4 + 1/4 cup sugar, divided
1 teaspoon pure vanilla extract
1 cup flour
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
8 ounces good quality white chocolate
1 cup heavy cream
1 tablespoon whole cloves
1/2 teaspoon ground cinnamon
Place the butter in a small saucepan. Melt over medium-low heat and bring to a simmer. Continue to cook until the butter turns golden brown, with a nutty aroma. Remove pan from heat and set aside.
Beat eggs till just blended, then add 3/4 cup sugar and the vanilla extract. Beat on high 5 minutes. Slowly add the brown butter (being sure to scrape up any of the solids at the bottom of the pan). Add the flour, baking powder, and salt and beat till blended. Rest the batter for 30 minutes.
Grease two 12-cavity madeleine pans; heat the oven to 350 degrees.
Pour the batter into your prepared pans, filling each cavity about 3/4 full. Bake for 7 – 10 minutes or till golden brown around the edges. Cool in the pans for 5 minutes, then invert onto a wire rack set over a piece of foil or waxed paper to cool completely.
While madeleines are cooling, make the ganache: Chop the white chocolate and place in a heatproof bowl. Heat the cream and cloves over low heat just till tiny bubbles appear around the edges. Pour through a sieve over the chocolate (discard the cloves) and stir continuously till smooth.
Combine the remaining 1/4 cup sugar and the cinnamon in a small dish.
Working with one madeleine at a time, dip the top into the glaze, allowing the excess to drip off. Return to the wire rack and repeat with remaining madeleines. Sprinkle with the cinnamon-sugar and let sit for about one hour before serving
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