Brown Butter and Lemon Madeleines
Ingredients
- 150 gUnsalted butter (browned)
- 3 pcEgg (whole)
- 120 gWhite sugar
- 20 gHoney
- 150 gWheat flour (sifted)
- 5 gBaking powder
- 1 pcCitrus limon (L.) Burm. f. (zested)
- 1 pinchFleur de sel
Method
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.
- 1
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 eggs, sugar, and honey. The mixture should double in volume, turn pale, and form a thick ribbon when the whisk is lifted.
- 3
Incorporate flour, baking powder, and sea salt. Work the batter just enough to make it smooth and lump-free.
- 4
Pour in the warm brown butter in a steady stream and add the lemon zest. The batter should be smooth and glossy.
- 5
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
In a tin box, away from humidity. They lose their crispiness after 24 hours.
