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Honey Madeleines

BAKING / PUDDING / ANY SEASON

INGREDIENTS

(Makes 8-10)

Follow our Tutors recipe for these sweetly-scented honey madeleines and enjoy perfectly baked cakes every time!

These french delicacies are the perfect little bite for afternoon tea. Traditionally baked in scallop-shaped moulds, these buttery cakes are scrumptiously simple to make and you can always serve them alongside a big bowl of freshly picked seasonal berries for a delicious dessert.

Join us for our afternoon tea cookery course and learn how to create the perfect selection of baked treats to share on many relaxed afternoons to come.

METHOD

Start by preparing the madeleine moulds by brushing with melted butter and dusting with flour, tapping off the excess.

Place the honey and butter in a small pan and melt over a medium heat.  Then continue to simmer until the mixture turns a rich golden brown and starts to smell a little toasted or nutty. Leave to cool.

Place the whole eggs and both sugars into a stand mixer and whisk on a high speed until the mixture trebles in volume and becomes white in colour, this is known as the ribbon stage.

Sift the flour evenly over the surface of the whisked egg and fold in carefully.  At the same time pour the melted butter and honey down the edge of the bowl and fold this in too.   Once totally combined transfer to a suitable container, cover and chill overnight.

Preheat an oven to 190°C and either pipe or place tablespoons of the mix into each mould and bake until risen and firm to the touch.  This should take around 12 minutes. Remove from the oven and cool for a moment before tapping the madeleines free from the moulds. Place on a cooling rack until room temperature, if you can wait that long!  Enjoy these cakes as soon as possible as they are best eaten fresh either with an extra little drizzle of honey, dipped in lemon curd or even hot chocolate sauce.

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