Elegant, moist and delicate, these honey ginger madeleines make the perfect treat to enjoy with a good cup of coffee. They are easy to make and taste just like from a Parisian bakery.
Preparation: 20 minutes
Resting: 1 to 2 hours
Baking: 10 to 12 minutes
Resting: 1 to 2 hours
Baking: 10 to 12 minutes
 |
| Honey Ginger Madeleine Cakes with Chocolate Sauce Dessert Recipes |
Ingredients list for the french madeleines
The madeleines:
- 2/3 cup (150g) unsalted butter, diced
- 3 eggs, at room temperature
- 1/2 cup (100g) granulated sugar
- 2 tablespoons honey
- 1 cup (120g) all-purpose flour, unsifted
- 4 tablespoons (20g) shredded coconut
- 1/2 cup (40g) ground almond
- 1-inch (15g) fresh ginger root, grated
- 2 teaspoons (8g) baking powder
The chocolate sauce:
- 1 cup (240ml) heavy cream
- 1 tablespoon salted butter
- 8 oz. (220g) semi-sweet chocolate, chopped
Directions
The madeleines
1. Heat a small saucepan on medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit, and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
1. Heat a small saucepan on medium heat, and add the sliced butter, making sure to whisk frequently with a wooden spoon to prevent the butter from burning. The melted butter should start to foam up a little bit, and then separate. Watch the butter carefully as lightly browned specks begin to form at the bottom of the pan.
2. Once the butter has colored and has a nutty aroma, remove from heat and place on a cool surface like a owl full of cold water to help stop the butter from cooking further. Filter through a fine mesh strainer to discard the lactose and keep only the clarified butter (also know as ghee). If you don’t have a strainer fine enough, just skim the surface with a spoon to remove the lactose. Set aside to cool
3. Combine flour, baking powder, shredded coconut and ground almond in a medium bowl, whisking together. Set aside.
4. Beat together the eggs, sugar, ginger and honey using an electric mixer or by hand. This should take about 5 minutes, the mixture should increase in volume and become pale in color.
5. Sift the flour and baking powder over the egg, sugar and honey mixture. Fold gently with a rubber spatula until just combined. Finish by folding in the clarified butter and mix until smooth.
7. Cover the batter and refrigerate for about 1-2 hour or until completely chilled.
8. Meanwhile, preheat the oven to 400°F (200°C). Generously butter and dust your madeleine pan with flour. Spoon the batter into each cavities, filling about 2/3 of the way because the madeleine will swell.
9. Bake for about 10 – 12 minutes until the edges are golden brown and the middle of the madeleines forms a small bump. Transfer the pan to a cooling rack before un-molding. You can dust the madeleines with powdered sugar just before serving.
The chocolate sauce
1. Melt butter into heavy cream in a medium saucepan over medium heat. Keep an eye on it and stir occasionally with a wooden spoon.
1. Melt butter into heavy cream in a medium saucepan over medium heat. Keep an eye on it and stir occasionally with a wooden spoon.
2. Stir in chocolate and mix until melted and smooth. Make sure to use a wooden spoon as metal doesn’t work well with chocolate. Remove from heat and cool to room temperature.
