St John's Madeleine recipe
This for me is the perfect madeleine recipe, light fluffy and wonderfully tasty. It hails from one of my favourite restaurants in London, St John, owned by my hero Fergus Henderson. I used to order these at the end of my meal and enjoy them with a glass of madeira wine. This is one of the recipes I wouldn't change, sometimes I might use bacon fat when greasing the madeleine tin instead of butter but that's about it. This recipe is my weekend breakfast treat. The mixture will keep quite happily in the fridge for 24 hours.
Makes 24 madeleines
135g salted butter
30ml honey
3 Large eggs
110g caster sugar
15g Soft light brown sugar
135g Self-raising flour
15g Soft light brown sugar
135g Self-raising flour
10g butter for greasing your madeleine tin
10g flour for dusting your madeleine tin
Melt the butter and honey in a saucepan, leave to cool slightly
Whisk the eggs, caster and brown sugar together for 8-10 minutes until the mix has tripled in volume
Fold the sifted flour and melted butter gently through the egg mixture until it is all incorporated
Pour into an airtight container and leave to rest in the fridge for 3 hours
Fold the sifted flour and melted butter gently through the egg mixture until it is all incorporated
Pour into an airtight container and leave to rest in the fridge for 3 hours
Pre heat the oven to 180c (fan), 190c (normal)
Grease the Madeleine moulds with butter, and then dust them with flour, tapping off any excess.
Grease the Madeleine moulds with butter, and then dust them with flour, tapping off any excess.
Place a dessertspoon of the mixture in each mould, do not over fill as the mixture will spread during baking
Bake for 12-14 minutes until golden brown
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