BROWN BUTTER AND TONKA MADELEINE
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Oh Madeleine!
The story is that they were invented in 1755 in Chateau de Commercy in Lorraine (France).
Louis XV was reigning at the time and he had a maid named Madeleine trying this new baked good created by the local pastry chef.
The rest was history.
I grew up eating these, the 2 biggest combination are lemon and pistachio.
But if you know me by now, you'll know I don't like to do anything like everyone else.
So today, we are making a brown butter, tonka, orange and vanilla Madeleine.
Yes yes, enough talking.. Let's get cooking, shall we?
Oh and Bon Appetit!
Ingredients
Directions
Melt and brown the butter. Set aside to slightly cool as you prepare the rest of the batter.
Beat the eggs and sugar together for about 5/6 minutes or nice and frothy. You could do it in a mixer as well with the whisk attachment.
Rasp in the orange zest and tonka, add salt and mix until combined.
Whisk the flour, baking powder together in a small bowl. Then fold it in the egg mixture.
Once smoothed, add the brown butter and mix gently.
Place the mix in a piping bag with a medium round tip and let it rest in the fridge for an hour, so the butter set.
You can now move on to the making of the orange syrup and come back to this portion once done.
Pre-heat your oven at 350F.
Using Madeleine Flexi-moulds or classic Madeleine tins (if using regular line them up with a butter and flour coating) fill up the centre of each cavity leaving a little tail when moving the piping bag away.
Each cavity should be filled 3/4 of the way.
Bake the Madeleine for 11 minutes at 350F.
Once baked, popped them out and let them cool down for 2 minutes.
Brush some syrup on the bumpy side of the Madeleine and let it cool down completely.
You can also alternatively, just dust icing sugar and skip the syrup part.
Bon Appetit!
Mix all the ingredients in a small saucepan.
Bring it to a simmer while stirring occasionally.
Pass it through a sieve and let it cool down at room temperature.
Set aside.