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Recipe Detail Page
Brown Butter & Vanilla Madeleines
Winter 2013
Melted butter, a traditional ingredient in the classic madeleine, takes on a wonderfully nuancedflavour when taken one step further. Here, we add a vanilla bean and heat the butter until nut brown. The aroma alone is sure to entice the senses.
Makes about 15 madeleines
Melted butter and all-purpose flour for preparing the pan
½ cup (125 mL) unsalted butter
½ vanilla bean
2 large eggs, room temperature
½ cup (125 mL) sugar
¼ tsp (1 mL) vanilla extract
¾ cup (175 mL) sifted cake flour
¼ tsp (1 mL) baking powder
Icing sugar, for dusting
1 Brush inside of madeleine pan with a thin layer of melted butter. Dust with all-purpose flour, invert pan, and tap out excess flour.
2 Place butter in a small saucepan. Split vanilla bean and scrape black seeds into butter. Add the vanilla pod. Melt butter over medium heat until foamy. Continue heating until foam subsides and the butter turns a golden brown colour. Transfer to a small bowl to stop the cooking. Remove the vanilla pod and cool 10 minutes.
3 Beat the eggs and sugar together in an electric mixer using the whisk attachment. Continue beating 2 to 3 minutes, or just until the mixture is foamy and lightened in colour. Beat in the vanilla extract.
4 Combine the flour and baking powder, and with the mixer on low speed, add to the egg mixture. Mix just until combined, stopping the machine and scraping down the sides as necessary.
5 Add the brown butter and mix just until the butter is incorporated.
6 Spoon the batter into prepared pan, filling three-quarters full. Refrigerate for 1 hour to firm up the batter.
7 Preheat the oven to 375°F (190°C).
8 Place the pan in the oven and bake until the madeleines are lightly browned and just set, 12 to 15 minutes.
9 Remove from oven, invert pan over a wire cooling rack, and tap lightly to release madeleines. Serve warm or at room temperature, with a light dusting of icing sugar. Madeleines will keep 2 to 3 days in an airtight container.
Makes about 15 madeleines
