I am a cake person. Give me pie and I’ll enjoy it, give me cake and I’ll love it. I cannot go too long without a piece and madeleines are such pretty little cakes. They are so simple but yet so beautiful that they can be included at any high tea. One of the pictures that I took of these madeleines got reposted on social media and one of the comments underneath the picture said: you could be eating these with greasy hair and sweatpants and still feel sophisticated. I thought it was funny, because that is how we ate them (minus the greasy hair). Even though here it has been a soft winter so far (knock on wood that it stays that way), it is still winter and it is still cold. I cannot think of a better way to spend a Friday night than cuddling with my hubby and my cats on the couch in front of the TV.
I made the honeycomb candy from scratch without a thermometer. You can also just buy some but it really doesn’t take long to make. It takes 5 minutes. And it doesn’t have to look perfect because it will be smashed anyways.
This recipe makes 12 madeleines.
For the madeleines:
¼ cup of sugar
1 tablespoon of honey
70gr butter, melted and cooled
1 teaspoon of vanilla extract
1 teaspoon of baking powder
¾ cup plus 1 tablespoon of all-purpose flour
Pinch of salt
Zest of 1 medium orange, finely chopped
For the honeycomb candy:
½ cup of sugar
¼ cup maple syrup
Pinch of salt
1 tablespoon of water
1 teaspoon of baking soda
For the chocolate dipping:
150gr of dark chocolate
To make the honeycomb candy:
Line a baking tray with aluminum foil. Then grease it with some vegetable oil.
In a medium pan, over medium-high heat, add the sugar, maple syrup, salt and water.
Let it come to a boil and don’t stir until it has reached a dark amber color. This will take 5 minutes.
Then turn off the heat and add the baking soda. Stir fast because it bubbles up. Then quickly pour the mixture into the prepared tray. Set aside and let it cool down and harden.
To make the madeleines:
Preheat the oven to 180C/350F. Butter and flour the madeleine pan.
Sift the flour with the baking powder and salt.
Add the honey and vanilla extract to the cooled melted butter.
Beat the eggs with the sugar using an electric mixer on high speed until it is pale. This will take around 5 minutes. Then gradually add the flour mixture. Once the flour is mixed in, slowly add the melted butter mixture. Finally add the orange zest.
Spoon the batter into the molds. Leave a little bit of space for them to rise. Give it a good tap to get rid of air bubbles.
Bake them for 13 minutes or until lightly golden. Then carefully remove from the mold and place them on a cooling rack.
Once the madeleines are cold, smash the honeycomb into pieces.
Cover a cutting board with plastic film, this makes cleaning later easier. Then start melting the chocolate over a water bath. Dip about ¾ of each madeleine in the melted chocolate. Place the chocolate dipped madeleine on the prepared cutting board. Sprinkle some of the smashed honey comb and repeat for the rest.
Allow the chocolate to harden before serving. They are best when eaten on the same day.