Brown Butter Sea Salt Madeleines Recipes
BROWN BUTTER MADELEINES
Provided by Melissa d'Arabian : Food Network
Time 20m
Yield 10 to 14 madeleines
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- To brown the butter, melt the butter over medium heat in a heavy saucepan, allowing to bubble and foam, stirring frequently. Once the foaming subsides, allow the butter to brown along the bottom and then remove the pan from the heat. Browning will take about 5 minutes total; do not burn.
- In a medium bowl, mix the eggs, sugar, and honey with electric mixer until thick and pale. Add the browned butter and mix.
- In a small bowl, sift together the flour, baking powder and 1/4 teaspoon salt, and mix into liquid ingredients, along with zest, just until blended.
- Fill the greased madeleine baking molds and bake until golden, 9 to 11 minutes.
- *Cook's Note: you may substitute a mini-muffin pan for madeleine molds.
BROWN BUTTER & SEA SALT MADELEINES
The brown butter gives a rich, nutty flavour to these delicate French madeleines, and a pinch of sea salt cuts through the sweetness of the sponge
Provided by Barney Desmazery
Categories Dessert, Treat
Time 40m
Yield makes 24
Number Of Ingredients 8
Steps:
- Heat oven to 210C/190C fan/ gas 61/2 and butter a 12-hole madeleine tin. Beat the eggs, sugar and honey together, then add the flour and salt, and finally mix in the butter.
- Spoon the mixture into the madeleine holes and bake for 8-10 mins or until puffed up and golden. Turn out onto a cooling rack while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar and serve with a spoonful of cold crème fraîche.
Nutrition Facts : Calories 73 calories, Fat 4 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 5 grams sugar, Protein 1 grams protein, Sodium 0.1 milligram of sodium
BROWN BUTTER MADELEINES
It only takes a few minutes to brown the butter for these madeleines and the result is cake-like cookies with a deep, nutty flavor.
Provided by Food Network Kitchen
Categories dessert
Time 1h30m
Yield 24 cookies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Generously butter a 12-cup madeleine pan, making sure to get into all the grooves. Dust with flour and tap out the excess.
- Melt the butter in a small skillet over medium heat, swirling the skillet occasionally, until brown flecks appear and the butter smells nutty, 3 to 5 minutes. Set aside to cool.
- Combine the flour, granulated sugar, lemon zest, nutmeg and salt in a large bowl. Add the eggs and whisk to moisten (they will not fully blend with the flour), then whisk in the cooled brown butter until smooth and shiny.
- Spoon 1 tablespoon of batter into each cup of the prepared pan. Bake until the edges are golden brown and the cookies gently spring back when pressed, 12 to 14 minutes. Immediately loosen the edges with a small offset spatula or butter knife and unmold; transfer to a rack to cool completely. Run the pan under cool water, wipe clean and generously butter and flour again. Repeat with the remaining batter. Dust the madeleines with confectioners' sugar.
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- First, make the brown butter by melting the butter in a medium saucepan over low-medium heat. Allow to bubble away for a few mins, swirling the pan every so often and keeping a close eye to make sure it doesn't burn. The butter should start to separate from the milk solids (white bits) and then start to bubble furiously. At this point, check it often and remove from the heat as soon as it darkens and smells nutty. Better to take it off a little too early than too late! Pour the brown, nutty butter into a cold bowl and chill in the fridge or freezer while you make the batter to get it to room temperature-ish. Preheat the oven to 180C/350F/gas 4. Grease a madeleine or mini madeleine tray.
- Whisk the eggs, yolk, xylitol and vanilla until pale and doubled in size (about 3-5 mins with an electric beater or stand mixer on high speed). In a bowl, mix the flour, baking powder and 1 tsp sea salt, then sift through a sieve into the egg mixture and fold in gently with a spatula until there are no more flecks of flour visible. Pour in the butter slowly through the same sieve and fold in gently until just combined. Spoon the batter into the prepared tray (about 1 tbsp per madeleine or 1 tsp per mini madeleines) and sprinkle with a little extra sea salt, if you like. Bake for 10-12 mins for madeleines (or fairy cakes) or 5-7 mins for mini madeleines. Allow to cool completely.
- Serve cold with a hot cup of tea, or to make extra tasty sweeter madeleines, dip in melted 85-90% dark chocolate and sprinkle with a little extra sea salt.
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- To prepare the madeleine pan, use a pastry brush (easiest) or a paper towel to coat the molds with softened butter, then dust with flour and tap out the excess. (If you’d like, you can coat the molds with baker’s spray.) Do this even if your molds are nonstick or silicone; it’s good to be on the safe side. If your pan is silicone, place it on a baking sheet.
- Put the butter in a small saucepan and bring it to a boil over medium heat, swirling the pan occasionally. Allow the butter to bubble away until it turns a deep honey brown, 5 to 10 minutes. Don’t turn your back on the pan — the difference between brown and black is measured in seconds. And don’t worry about the little brown flecks in the bottom of the pan — they’re a good thing. Pour the butter into a heatproof glass or bowl and measure out 6 tablespoons, which is what you’ll need for the mads (and probably exactly what you’ll have).
- Put the sugar in a medium bowl. If you’re using a vanilla bean (if using extract, you’ll add it later), slice it in half lengthwise and use the back of your knife to scrape out the soft, seedy pulp; put the pulp on top of the sugar. (You can use the pod to make vanilla sugar.) Using your fingertips, rub the ingredients together until the sugar is moist and fragrant. Add the eggs and whisk energetically for a minute. If you’re using extract, whisk it in now. Whisk in the salt and honey. Still using the whisk (or switch to a spatula, if it’s more comfortable for you) and a soft touch, blend in the dry ingredients. When they are completely incorporated, gently stir and fold in the melted butter a little at a time, checking the bottom of the bowl to make sure that none pools there. Stir in the alcohol or milk.
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- Using a handheld or stand mixer fitted with a whisk attachment, beat the eggs and sugar together on high speed for 8-10 minutes or until the mixture is thick, very pale, and forms ribbons when you lift the beaters. Add in the vanilla extract and beat until combined.
- In a small bowl, whisk together the flour, cocoa powder, espresso powder, baking powder, and salt.
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