The idea of welcoming guests with sweets delivered in a concealed package is an important touch for Murphy-Buske. It reflects her fond memories of visiting her grandmother and always rushing to her metal cake tin to see if there was any chocolate cake hiding under there. If you visit Terre & Neige, perhaps it will be madeleines hiding in there.
Ingredients
- 100 grams unsalted butter, plus extra for greasing molds
- 2 eggs
- 100 grams sugar
- 1/2 teaspoon sweet clover extract (available locally through Gourmet Sauvage) or vanilla extract
- 110 grams flour
- 3/4 teaspoon baking powder
- pinch of salt
Instructions
Add unsalted butter to a small saucepan and cook, whisking frequently, until the butter has browned and has a nutty aroma. Remove from heat and allow to cool slightly.
In a medium bowl, whisk together eggs, sugar and sweet clover extract. Add flour, baking powder and salt. Mix until combined. Add browned butter and mix until well combined. Cover and refrigerate for at least 2 hours, preferably overnight.
Melt a tablespoon of butter and brush the ridges of the madeleine mold. Chill for 5 minutes in the freezer. Meanwhile, preheat the oven to 375 F. Give the batter a quick stir and pipe or spoon into each scallop-shaped well about 2/3 full. Bake for 10 to 12 minutes until golden. You can tell they are done when the tops bounce back when lightly pressed. Remove the cakes from their molds and let them cool on a wire rack. Serve fresh as an afternoon snack (or “goûter” as the French like to call it) or enjoy day-old dipped in your morning coffee.
