Time flies when you're busy. It's been more than a month since my last post and I miss my blog! I miss baking and conjuring up sweet treats in my kitchen. I did a short clean-up of my baking supplies stash and found many expired items...no choice but to throw them all away...feels kinda wasted, oh well.
When there's no cocoa powder or lemons in my house, the next best flavour for madeleines would be caramel. Came across Shirley's post on Pierre Herme's Caramel Apricot Madeleines and decided to give it a try. Just like how she described it, the recipe yielded moist and fluffy madeleines with a nice burnt sugar taste that I love :). I have to agree that this is an excellent madeleine recipe!
These were so yummy that I had 2 at one go straight out of the oven, no kidding! My madeleines were alot darker in colour that Shirley's, which I think is due to the colour of the caramel I used. Mine was so dark it's almost black...hence I had brown coloured madeleines as a result, not as pretty as those Shirley made!
In any case, I'm happy with how these turned out. More pictures and the recipe below :).
Caramel Madeleines
adapted from Kokken
Ingredients:
36g castor sugar
10g glucose1g vanilla extract
65g egg
65g plain flour
2g baking powder
65g melted butter
37g caramel
Preparation:
1. Preheat oven to 200C.
2. Sift flour and baking powder together.
3. In a mixing bowl, mix eggs, sugar, glucose using a hand whisk until well blended. (do not whisk)
4. Add in caramel and mix well.
5. Add in sifted flour in 3 additions mixing well after each addition.
6. Add in melted butter in 3 additions, mixing well after each addition.
7. Leave to stand for 20mins.
8. Place batter into a piping bag and pipe into a buttered and floured madeleine pan.
9. Bake at 200C for 8 minutes.
Yields 12 madeleines.
