Brown Butter Madeleines with local buckwheat honey ice cream

By Sofia Schlieben, pastry chef at PRINT.

There is a reason that Proust had such profound memories of a fresh madeleine. Sofia shares her recipe for a classic rendition which you can garnish with a drizzle of local honey and a scoop of your favourite ice cream, or simply enjoy as Marcel did with a cup of tea!

Ingredients:

• 5 egg yolks
• 6 whole eggs
• ½ tsp vanilla extract
• 1 1⁄3 cups sugar
• 1 ¾ cups Ap flour
• 2 tsp baking powder
• 1 ½ cups (3 sticks) butter
• soft butter and extra flour to prepare the moulds

Directions: Cook butter in a large saucepan until butter is lightly brown and golden. Stir constantly.

Turn off heat and let cool in the pot to room temperature.

Sift flour and baking powder together and set aside.

With upright or hand mixer, whisk the yolks, eggs, vanilla, and sugar until full volume and pale in colour.

Gently fold the dry ingredients into the whipped egg, try to keep the batter as fluffy as possible.

Once almost combined, slowly pour the cooled brown butter into the batter, folding as you go.

Rest in the refrigerator overnight or for at least 3 hours.

To prepare molds:

Brush moulds with softened butter, making sure to cover the entire cavity surface.

Dust in flour, then turn mould over and gently tap out the excess.

Pipe the batter into the cavities.

Bake at 325°F (160°C) for 5 minutes then rotate and continue baking for another 5 minutes, or until evenly golden in colour.

De-mould straight out of the oven and gently wrap in plastic wrap to keep madeleines from drying up.

• Recommended to be baked as close to presentation as possible.
• Batter holds well in the refrigerator for up to 3 days.

Pastry Chef Sophia Schlieben