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Hazelnut madeleines with frangelico cream
Honeyed sponge & boozy cream
Honeyed sponge & boozy cream
Makes 30
Cooks In30 minutes plus resting
DifficultyNot too tricky
Nutrition per serving
Calories 212 11%
Fat 16.1g 23%
Saturates 8.9g 45%
Sugars 9.6g 11%
Salt 0.12g 2%
Protein 2.3g 5%
Carbs 14.7g 6%
Fibre 0.4g -
Of an adult's reference intake
Ingredients
- 185 g unsalted butter
- 60 ml double cream
- 1 tablespoon runny honey
- 4 large free-range eggs
- 150 g caster sugar
- 20 g demerara sugar
- 185 g plain flour
- 80 g ground hazelnuts
- 1 heaped teaspoon baking powder
- FRANGELICO CREAM
- 400 g double cream
- 60 g icing sugar
- 1 vanilla pod
- 75 ml Frangelico , or other hazelnut liqueur
Recipe From
Jamie Magazine
By Ed Loftus
Method
- Heat the butter and cream in a pan over a medium heat until the butter is browning. Take off the heat and stir in the honey, mixing until it’s cooled and barely warm to the touch. Set aside.
- Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy – about 10 minutes.
- Add the browned butter and cream, whisk briefly, then fold in the dry mixture. Pop the batter in the fridge to rest for about 1 hour.
- Preheat the oven to 200°C/400°F/gas 6. Grease a 12-hole madeleine tray with butter and dust with flour.
- Fill each madeleine shell with 1 heaped tablespoon of the chilled batter, then bake in the oven for 8 minutes, or until golden.
- To make the Frangelico cream, split the vanilla pod in half lengthways and scrape out the seeds, either with a teaspoon or the back of your knife.
- Put the vanilla seeds in a bowl with the cream, icing sugar and Frangelico, then whisk until thick enough to form soft peaks.
- Spoon into a bowl and serve alongside the warm madeleines for dipping.
Tips
Don't throw away the empty vanilla pod – pop it into a jar of caster sugar and leave it to infuse. Vanilla sugar is great to use in desserts like custard, pannacotta and ice cream.
