Anyone who has traveled to France will tell you the Madeleines are worth the trip alone. Dense, buttery, scalloped-shaped tea cakes with a nutty, crisp outside are legendary both as a snack and in French literature (Marcel Proust). My version uses fragrant and rich creme brulee sugar from S&T. They are the Madeleines of my son’s childhood. Savor them with your favorite S&T tea blend on a rainy day.
Recipe for Creme Brulee Madeleines
3 eggs, room temperature 1 and 1/4 stick of butter, melted then cooled 1/3 cup S&T creme brulee sugar 1/3 cup sugar 1 cup of flour 1/4 tsp baking powder 1/2 tsp vanilla extract 1/2 tsp almond extract zest of 1/2 orange 2-3 tbsp orange juice
Combine 2 beaten eggs, both sugars, almond and vanilla extracts. Incorporate flour and baking powder. Beat the batter for a good 10 minutes to create elasticity.. Add the 3rd beaten egg, orange juice and zest. Melt the butter to the boiling point (brown butter) and cool to room temp (reserving 2-3 tbsp). Add the cooled liquid butter to the batter. Coat the shells of the Madeleine pan with the reserved butter. Chill the pans and the batter (covered) in the fridge for at least an hour (or overnight).
Preheat oven to 375 degrees. Drop batter by rounded tablespoon into each shell of the pan (it will bake to fill out the shape). Bake for 13-15 minutes on middle rack of the oven, until the edges are nutty brown and the “hump” appears.