Honey Madeleines by @hervecuisine

30 min

12 servings

🥚

2

Eggs

🌾

150 g

Flour

🍬

80 g

Blond sugar

🧈

100 g

Butter

🍯

40 g

Honey

🧂

1 pinch

Fleur de sel

🫙

0.5 packet

Baking powder

🍦

Vanilla extract

  1. Put
    • Honey
    • Blond sugar

    Put the honey in a large bowl with the blond sugar.

  2. Add
    • Eggs
    • Blond sugar

    Add the two eggs and mix together, just until the sugar dissolves without overmixing.

  3. Add
    • Butter
    • Vanilla extract

    Add the melted butter (or brown butter) and a little vanilla extract.

  4. Put
    • Fleur de sel
    • Flour

    In another bowl, put the fleur de sel, flour and baking powder, and sift them.

  5. Add
    • Flour
    • Blond sugar
    • Fleur de sel

    Add the dry ingredients to the liquid ingredients to get the madeleine batter.

  6. Chill

    Chill the batter in the fridge for 4 hours so it gets a thermal shock for a nice hump.

  7. Transfer

    Transfer the batter into a piping bag and fill the madeleine mould cavities.

  8. Bake

    Bake at 200°C, then immediately lower to 180°C, for 10 minutes (less if they colour too much).

  9. Place

    Remove the madeleines from the oven, unmould them gently, and place them on a cooling rack.

Honey Madeleines by @hervecuisine

30 min

12 servings

🥚

2

Eggs

🌾

150 g

Flour

🍬

80 g

Blond sugar

🧈

100 g

Butter

🍯

40 g

Honey

🧂

1 pinch

Fleur de sel

🫙

0.5 packet

Baking powder

🍦

Vanilla extract

Preparation Steps

  1. Step 1/9

    Put the honey in a large bowl with the blond sugar.

    🍯Honey
    🍬Blond sugar
    🥣Large bowl

  2. Step 2/9

    Add the two eggs and mix together, just until the sugar dissolves without overmixing.

    🥚Eggs
    🥣Large bowl
    🥄Whisk

  3. Step 3/9

    Add the melted butter (or brown butter) and a little vanilla extract.

    🧈Butter
    🍦Vanilla extract
    🥣Large bowl
    🥄Whisk

  4. Step 4/9

    In another bowl, put the fleur de sel, flour and baking powder, and sift them.

    🧂Fleur de sel
    🌾Flour
    🫙Baking powder
    🥣Bowl
    🧺Sieve

  5. Step 5/9

    Add the dry ingredients to the liquid ingredients to get the madeleine batter.

    🥣Large bowl
    🥣Bowl
    🥄Whisk

  6. Step 6/9

    Chill the batter in the fridge for 4 hours so it gets a thermal shock for a nice hump.

  7. Step 7/9

    Transfer the batter into a piping bag and fill the madeleine mould cavities.

    🫙Piping bag
    Madeleine mould

  8. Step 8/9

    Bake at 200°C, then immediately lower to 180°C, for 10 minutes (less if they colour too much).

    Madeleine mould

  9. Step 9/9

    Remove the madeleines from the oven, unmould them gently, and place them on a cooling rack.

    ✨Cooling rack

Composition

Ingredients

Types

Eggs, Grains, Sweeteners, Dairy, Spices, Leavening agents, Flavorings

Ingredients

Eggs, Flour, Blond sugar, Butter, Honey, Fleur de sel, Baking powder, Vanilla extract

Notes

Butter (melted or browned (beurre noisette)), Vanilla extract (a little, amount not given)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian, Pescatarian, Nut-Free, Low-Calorie, soy-free

Calories

110 kcal

Macro nutrients

Protein: 2g, Carbohydrates: 14g, Fat: 5g, Fiber: 0.3g, Sugars: 9g

Nutritional Information

Minerals

Sodium: 45mg, Calcium: 8mg, Iron: 0.3mg, Potassium: 20mg

Vitamins

Vitamin A: 45mcg, Vitamin B2 (Riboflavin): 0.05mg, Vitamin D: 0.1mcg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

9 steps

Equipments

Utensils

Large bowl, Bowl, Sieve, Whisk, Piping bag, Madeleine mould, Cooling rack

Appliances

Oven, Refrigerator

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Christmas, Holiday season

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Moist, Fluffy, Spongy

Flavors

Sweet, Honey, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

baked madeleines : 2-3 days (store in an airtight container or bag at room temperature,keep away from humidity to preserve texture), baked madeleines : 1 week (store in an airtight container in the fridge), raw batter : up to 4 hours (or overnight) (keep covered in the fridge before baking), baked madeleines : 2 months (freeze in an airtight container or bag,thaw at room temperature before serving)