These delicious cake morsels – white caramelised chocolate & Yellowbox honey madeleines – are best eaten on the day of baking. Based on a recipe by Stephanie Alexander in The Cook’s Companion. The Monday Morning Cooking Club plans to publish this recipe in their new book in 2020.
- 90 g Lescure Unsalted Butter
- 2 tsp J Friend & Co Yellowbox Honey
- 2 Eggs Kangaroo Island Eggs, available in store
- 75 g caster (superfine) sugar
- 1 tbsp brown sugar
- Pinch Tasman Sea Salt
- ⅛ tsp Vanilla Extract Pure Madagascar Bourbon
- 90 g plain (all-purpose) flour, plus extra for sprinkling
- 1 tsp baking powder
- 60 g Valrhona Blonde Dulcey 32%, chopped
- 1 tbsp Lescure Unsalted Butter, just melted, for greasing
- icing sugar, for sprinkling
- The batter is best made at least 3 hours or up to one day ahead of baking. You will need a madeleine tray, made especially for these small shell-shaped cakes.
- Melt the butter and honey together and allow to cool. Set aside. In a food processor or with a stick blender combine the eggs, caster and brown sugar, salt and vanilla. Sift the flour and the baking powder and add to the batter, along with the butter and honey. Process briefly to combine.
- Allow the batter to rest overnight, or for at least 3 hours.
- When ready to bake, preheat the oven to 180C. Gently stir the chocolate through the batter.
- Using a pastry brush, paint the tins with the melted butter and sprinkle generously with flour, removing any excess by rapping the tin upside down on the bench. Spoon the batter into the prepared tins, filling each mould 2/3 full.
- Bake for 9 minutes or until just cooked.
- Cool for a minute and knock the madeleines out of the tin onto the bench top.
- Serve warm, sprinkled with icing sugar. Makes 16 madeleines.