Much has been written about the joys of eating a madeleine still warm from the oven - and it's all true. These golden-brown beauties are spiked with a hint of ginger and are even better when dipped into chilled spiced crème Anglaise. Start this recipe up to a day ahead to rest and chill the batter, which helps it puff during cooking and gives an airy texture. Makes 24.
- 120 gm butter, diced
- 3 eggs, at room temperature
- 100 gm white sugar
- 1 tbsp brown sugar
- 1 tbsp honey
- 175 gm plain flour, sieved
- 1 tsp baking powder
- 1 tbsp ground ginger
- ¼ tsp ground cinnamon
- For dusting: icing sugar
Spiced crème Anglaise
- 200 ml pouring cream
- 100 ml milk
- 1 tbsp finely grated ginger
- 1 star anise
- 1 vanilla bean, split and seeds scraped
- 3 egg yolks
- 2 tbsp each brown sugar and caster sugar
- 1Melt butter in a saucepan over low heat, then cool to room temperature (2-3 minutes; butter should be liquid). Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour, baking powder and spices, and fold to combine. Add butter a little at a time, folding to just incorporate between additions, then transfer to a disposable piping bag (with no nozzle) or a snap-lock bag and refrigerate to rest and chill (4 hours or overnight).
- 2For spiced crème Anglaise, bring cream, milk, spices, vanilla bean and seeds to the simmer in a saucepan over medium-high heat, set aside to infuse (5 minutes), then bring back to a simmer. Whisk yolks and sugars in a bowl until pale (2-3 minutes), then add cream mixture, whisking to combine. Return to pan and stir continuously over medium-high heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, then refrigerate, whisking occasionally, until chilled. Cover and refrigerate until required.
- 3Preheat oven to 180C. Snip tip of piping bag or corner of snap-lock bag and pipe mixture into 2 buttered 12-cup madeleine moulds (do not spread). Bake until golden and cooked through (8-10 minutes), tap tray to release madeleines. Dust with icing sugar and serve warm with spiced crème Anglaise.
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