I pride myself on being able to make scones from scratch, from ingredients to eating in 20 minutes. Madeleines are even quicker! The effort to deliciousness ratio for a Madeleine is excellent, they always taste way better than they should for the time taken... but try and eat them warm. Yes, yes, adding a salted caramel sauce is a bit gilding the lily, but make these and tell me it's not delicious. Go!
Recipe
Ingredients
Madeleines
1 egg
50g caster sugar
60g plain flour
15g milk
2.5g baking powder
65g butter, melted
Caramel Sauce
100g caster sugar
150g double cream
25g butter
¼ tsp table salt
Method
Whisk the egg, milk and sugar together in a bowl until well combined.
Add the flour and baking powder and whisk briefly until smooth, then whisk in the melted butter.
Pipe or spoon the mixture into a buttered and lightly floured mini madeleine tray, filling each mould almost to the top.
Bake at 230°C (fan) for 5–6 minutes, until risen and lightly golden. Remove from the oven and allow to cool slightly before turning out.
To make the caramel sauce, heat the sugar in a saucepan over a medium heat until melted and a deep amber caramel forms.
Carefully add the double cream and butter. The mixture will seize and become lumpy — this is normal.
Reduce the heat and stir gently until the caramel dissolves back into the cream and the sauce is smooth, then add the salt.
Serve the warm madeleines with the caramel sauce and dip generously.
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