5 eggs
100g caster sugar
100g demerara sugar
50g honey
50g water
90g milk
225g cake flour
10g baking powder
225g brown butter (beurre noisette, passed)
1 vanilla pod, split and scraped
1g fine salt
Whisk the eggs and caster sugar until pale.
In a small pan, cook the demerara sugar, honey, and 50g water to soft-ball stage (118°C).
Slowly whisk this syrup into the eggs while continuing to beat.
Sieve together the flour, baking powder, and salt, then fold into the egg mixture.
Add the vanilla, brown butter, and milk, mixing gently until smooth.
Cover and refrigerate for 24–48 hours to allow the batter to mature.
Grease the madeleine moulds with butter.
Pipe or spoon the mixture into the moulds, filling three-quarters full.
Bake at 180°C for 8 minutes, or until risen and golden with the signature hump.
5 eggs
100g caster sugar
100g demerara sugar
50g honey
50g water
90g milk
225g cake flour
10g baking powder
225g brown butter (beurre noisette, passed)
1 vanilla pod, split and scraped
1g fine salt
Whisk the eggs and caster sugar until pale.
In a small pan, cook the demerara sugar, honey, and 50g water to soft-ball stage (118°C).
Slowly whisk this syrup into the eggs while continuing to beat.
Sieve together the flour, baking powder, and salt, then fold into the egg mixture.
Add the vanilla, brown butter, and milk, mixing gently until smooth.
Cover and refrigerate for 24–48 hours to allow the batter to mature.
Grease the madeleine moulds with butter.
Pipe or spoon the mixture into the moulds, filling three-quarters full.
Bake at 180°C for 8 minutes, or until risen and golden with the signature hump.
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