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A French icon
A classic of French baking, these dainty seashell shaped mouthfuls of sponge are gorgeous simply as they are, served warm or dipped into a hot drink. But you know what I love dipping into even more? CARAMEL SAUCE! Let’s go.

Posted by Ellie C. Published See Ellie C.'s 7 projects »

  • How to bake a madeleine. Madeleines With Salted Caramel Sauce - Step 1
    Step 1

    Whisk the sugar and eggs in a large bowl, either with an electric whisk or a stand mixer. after about ten minutes of whisking, the mixture will be very pale and foamy.

  • Step 2

    Sift the flour and baking powder onto the egg mixture, and fold in with a metal spoon, so as not to knock all that carefully whisked-in air out of your mixture!

  • Step 3

    Melt your butter, and add to the mixture a spoonful at a time, followed by the vanilla. Once combined, cover with a tea towel and leave to rest for AT LEAST thirty minutes in the fridge!

  • Step 4

    Whilst your batter is resting, liberally grease your Madeleine tin with butter. A light smear won’t do it, you need to really get in there between all the little ridges. Once this is done, place your buttered tin in the freezer until you need it.

  • How to bake a madeleine. Madeleines With Salted Caramel Sauce - Step 5
    Step 5

    Next, make the caramel sauce. Combine your butter, sugar and syrup in a small saucepan, and heat over a medium flame until they melt together. Allow to bubble for a few minutes to let the caramel flavour develop, then remove from the heat. Carefully pour in the cream (it will sputter and protest, but don’t be alarmed!), and stir to combine. Decant into your container of choice, for serving later.

  • How to bake a madeleine. Madeleines With Salted Caramel Sauce - Step 6
    Step 6

    Preheat the oven to 200C/180C fan, and retrieve your tin and batter from the fridge and freezer respectively. Spoon a teaspoon or so (Madeleine tin sizes vary, but too little is usually preferable to too much, here) into each shell. bake for 8-10 minutes, until they’re golden and risen in the middle. Serve immediately, with the warm caramel sauce.

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