Madeleines Recipe
BROWN BUTTER, CITRUS, SEASONAL COMPOTE, CHANTILLY CREAM
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Ingredients
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Madeleine Batter
Method
Baking the Madeleines
Prepare the Brown Butter
In a saucepan over medium heat, melt the unsalted butter. Continue cooking until the butter turns golden brown and develops a nutty aroma. Remove from heat and let it cool slightly.
Mix the Batter
In a mixing bowl, whisk together the eggs and granulated sugar until pale and frothy. Add the vanilla extract and zests of lemon and orange. Slowly incorporate the cooled brown butter into the mixture.
Combine Dry Ingredients
In another bowl, combine the flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
Chill the Batter
Cover the batter and refrigerate for at least 30 minutes to allow it to firm up.
Preheat and Prepare Molds
Preheat your oven to 375°F (190°C). Grease your madeleine molds with butter and dust with flour.
Bake the Madeleines
Spoon the batter into the prepared molds, filling each cavity about 2/3 full. Bake for 10-12 minutes or until the edges are golden brown and a toothpick inserted comes out clean.
Cool and Serve
Remove the madeleines from the oven and allow them to cool in the molds for a few minutes before transferring them to a wire rack. Serve with seasonal compote and Chantilly cream.