Brown Butter and Lemon Madeleines

A golden, crispy shell opening to a cloud-like center. The characteristic bump is the result of a mastered thermal shock, while the aroma of brown butter blends with the brightness of lemon.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 608
• Protein: 9 g
• Carbs: 63 g
• Fat: 35 g

Ingredients

• 150 g Minimum butter sweet ( browned )
• 3 piece Egg ( whole )
• 120 g White sugar
• 20 g Honey
• 150 g Wheat flour ( sifted )
• 5 g Baking powder
• 1 piece Citrus limon (L.) Burm. f. ( zested )
• 1 pinch Fleur de sel

Instructions

1. Prepare the brown butter

   Melt the butter in a saucepan. Let it heat until it stops crackling and smells like toasted hazelnuts. It should turn amber. Strain and let cool slightly.

2. Whisk the eggs

   Whisk eggs, sugar, and honey. The mixture should double in volume, turn pale, and form a thick ribbon when the whisk is lifted.

3. Mix dry ingredients

   Incorporate flour, baking powder, and sea salt. Work the batter just enough to make it smooth and lump-free.

4. Bind and flavor

   Pour in the warm brown butter in a steady stream and add the lemon zest. The batter should be smooth and glossy.

5. Cold rest

   Cover the batter and place it in the refrigerator. This rest is crucial: the thermal shock between the cold batter and the hot oven will create the bump.

6. Baking

   Fill the molds three-quarters full. Bake at 210°C for 5 minutes, then lower to 180°C. Remove when the edges are golden and the bump is firm.

Chef's tips

• The secret to the bump is the cold: let the batter rest for at least 2 hours in the fridge.
• Use a metal mold for better heat conduction and perfectly seared edges.

Storage

In a tin box, away from humidity. They lose their crispiness after 24 hours.