I’ve finally mustered up the courage to start posting recipes on The F Diaries. It’s been a long time coming, but it feels so natural to document all the fun recipes I’m learning or adapting.
This one comes from Puff The Bakery’s Pastry School, which I enrolled in a few weeks ago. I changed it slightly to include ginger, and then added a lemon glaze to give it a bit of a kick.
I’ve also added in a lot of detail below about how to properly brown butter. It’s one of my favourite smells, and I’m sure you’ll enjoy it too. Browned butter can be used for so many things (cookies, cakes, etc.), and it’s super easy to make.
I promise not to become one of those people who writes ridiculously long forwards before the recipe, so let’s get to it!
| Prep Time | 30 minutes |
| Cook Time | 12 minutes |
| Passive Time | 4.5 hours |
| Servings |
pieces
|
- 4 eggs
- 130 g caster sugar (aka granulated cane sugar)
- 160 g unsalted butter
- 35 g honey
- 165 g plain flour
- 9 g baking powder
- 2.5 g ground ginger
- 120 g powdered sugar, sifted (aka confectioner's sugar or icing sugar)
- 30 ml milk
- 16 ml freshly squeezed lemon juice
Ingredients
Madeleines
Lemon Glaze
|
|
- Heat the butter in a saucepan on low temperature, stirring to break up the butter.
- Watch the butter carefully as it starts to bubble and boil. This is when the solids will start to break down and the water will begin to evaporate.
- When it starts to foam and smell like nutty caramel, use a spoon to take some of the melted butter out and check if there are brown solids on the bottom of the pan. If you are happy with the colour, pour the browned butter into a heatproof bowl or container, and set aside.
- Whip the eggs with the sugar until the batter is thick (I use my KitchenAid for this).
- Mix the browned butter and the honey into the eggs and sugar mixture.
- In a separate bowl, mix the baking powder, flour, and ginger together. Add it into the batter with a whisk.
- Pour mixed batter into an airtight container and leave in the fridge for 4 hours minimum*.
- Preheat oven to 180C fan/200C convection oven. Butter and flour the madeleine pan.
- Bake for 10-12 minutes. Tap the madeleines out onto a cool surface.
- Whisk the milk with the powdered sugar, then add lemon juice. Set aside for 10 minutes.
- Dip the top of the madeleine into the glaze. Set aside for 15 minutest to allow the glaze to set.
Notes
*This batter keeps for up to 4 days, so you don't have to use the mixture all at once if you don't want to. In fact, the longer you leave it in the fridge, the better (but no more than 4 days)
Thanks for visiting, let me know if you have any questions!!
