Fri, 16 August 2024
INGREDIENTS:
300g unsalted butter
200g granulated sugar
45g light brown sugar
5 large free-range eggs +
1 egg yolk
45g lavender honey (another mild honey is equally delicious)
30g vanilla extract
Zest of 1 lemon
250g plain flour
30g milk powder
1½ teaspoons baking powder
¾ teaspoon fine salt
METHOD:
Brown The Butter:
1. Melt butter in a saucepan over medium heat.
2. Let the butter bubble until it turns golden brown and has a nutty aroma.
3. Strain the browned butter to remove any milk solids.
4. Weigh out 280g of the browned butter and let it cool to room temperature.
Prepare The Batter:
5. Whisk together granulated sugar and light brown sugar in a large bowl.
6. In a separate bowl, whisk together eggs, egg yolk, honey, vanilla extract, and lemon zest.
6. Gradually add the egg mixture to the sugar mixture, whisking until combined.
7. In a separate bowl, whisk together flour, milk powder, baking powder, and salt.
8. Gently fold the dry ingredients into the wet ingredients until just combined.
9. Stir in the cooled browned butter.
10. Cover the bowl with cling film and refrigerate overnight.
Bake The Madeleines:
11. Preheat the oven to 170°C .
12. Grease madeleine molds with the reserved browned butter.
13. Pipe or spoon the batter into the prepared molds, filling them about ¾ full.
14. Bake for 10-12 minutes, or until golden brown and risen.
15. Let cool in the molds for a few minutes before removing
