I brought a madeleine pan quite a few months ago and ever since it has just sat in my draws of plenty - never used. But yesterday i made my first ever batch of madeleines!
The first few came out a little small but once I had gotten the hang of it they became bigger and more shell like.
I started with a pretty simple recipe for these french classics, as I didn't want to go too complicated for my first try. It took altogether about an hour since i only have one pan and had to bake in batches, but if you have more than one pan it wouldn't take long at all to make these beautiful afternoon tea treats.
The recipe is one from the James Martin Home Comforts cook book and was pretty much the first thing that caught my eye! I have a very sweet tooth so i tend to go straight to the desserts first in a book.
Also I'm going to show you how to make an amazing winter spiced caramel from scratch - the cinnamon and star anise are perfect to transform a simple caramel into the perfect accompaniment to your madeleines.
This Recipe Serves 4-6
For The Madeleines
- 225g unsalted butter, plus extra for the tins
- 250g caster sugar, plus 75g for dusting
- 250g plain flour
- 1 vanilla pod, seeds scarped out ( reserve the pod )
- 2 tablespoons runny honey
- 3 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
For The Caramel
- 100g caster sugar
- 350ml double cream
- 1 star anise
- 1/2 cinnamon stick
- 25g unsalted butter
- To make the madeleines, preheat your oven to 160ºc /325ºf / gas mark 3 and lightly butter your madeleine tins.
- Gently heat the butter in a saucepan until melted.
- Mix the sugar and flour in a bowl, then add the vanilla seeds, honey and eggs.
- Whisk in the melted butter until you have a nice smooth batter. Spoon onto the tin, only filling each indent half way.
- Bake each batch for 12-15 minutes for the larger madeleines, or 8-10 minutes for smaller - depending on your tin.
- Whilst the madeleines are still warm, mix the sugar for dusting with the ground cinnamon in a large shallow dish. Place in the madeleines and roll around to coat. The madeleines can then be kept in and airtight container for up to a week.
- For the caramel, place the sugar into a pan and heat until golden brown. Don't stir the pan but swirl it occasionally.
- Pour in half the cream and bring to the boil, stirring well.
- Add the star anise, cinnamon, reserved vanilla pod and butter, then put in the remaining cream and cook for two or three minutes until thickened and smooth. Strain through a fine sieve into a serving bowl.
- Serve the madeleines with the caramel sauce and enjoy.
I really enjoyed making these beautiful and tasty madeleines this weekend! They where perfect with tea and coffee with friends and family. Snacking on while knitting ( yes i have started knitting!) Also with a nice hot drink after coming in from an early morning walk.