Raspberry and browned butter Madeleines

You know why I love Madeleines so much? Shh, don’t tell anyone but they are soo quick and easy and people often think mistakenly they require some sort of high-level patisserie savoir-faire. Mais non.

My utmost favourite to make is a butterscotch Madeleine, but these are lovely too. Nice to have some fresh fruit in them as well so you can convince yourself that cake, at least in this instance, is contributing to your ‘cinq par jour’.

No apologies for the smattering of pidgeon-French, it just tickled me…

Remarques

• Makes about 18 Madeleines
• You could use small bun tin, but really you need a shell shaped tin or it’s just a ‘little cake’. Normally I wouldn’t care about this sort of thing and I understand about not being able to afford additional bakeware, but this is one instance where it sort of does matter. Still would be nice as small cakes, but a Madeleine? Non.

Équipment

• Small saucepan
• Madeleine tray(s)
• Electric whisk/stand mixer/balloon whisk
• Large bowl and a smaller bowl
• Flexible spatula
• Tablespoon measure
• Pastry brush

Ingrédients

• Unsalted butter – 100g
• Plain flour – 120g
• Eggs – 2 medium
• Soft brown sugar – 35g
• Icing sugar – 85g
• Salt – a pinch
• Raspberries – a handful/70g
• extra butter and flour to prepare the moulds

Préparation de la recette

1. Gently heat the butter in a small sauce pan until it starts to froth and goes a nice toasty brown colour
2. Leave the butter aside to cool a little
3. Prepare the Madeleine moulds/tin – melt a little extra butter and paint this on the shell cavities. Then sprinkle over a little extra flour and tap the extra off
4. Turn the oven on to 190 C fan / 200 conventional
5. In a small bowl, smoosch up the raspberries a little with a fork – you don’t want to completely obliterate them, what you’re aiming for is a few whole, some in pieces and some crushed so the juice is oozing. This gives the Madeleines a variety of fruit textures and a few streaks of raspberry juice
6. Whip up the eggs with the icing sugar in the large bowl for about 4 minutes until fluffed up and pale
7. Whip in the soft brown sugar
8. Fold in the plain flour, trying not to collapse the mix much (it will deflate a little but the only leavening agent in the recipe is eggs, so you’re relying on the lift you created from whipping eggs and sugar)
9. Fold in the butter – it will seem a lot at first but it will fold in smoothly
10. Fold in the smooshed raspberries
11. Using the tablespoon measure, fill each shell cavity with the mix – it should be about 75% full
12. When they’re all filled, place in the oven for 10 minutes
13. Test doneness by pressing one Madeleine lightly with the tip of a finger – if it springs back then they are ready. If it leaves a little indentation, then pop in for a minute longer

Bon appetit!

 

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