Hazelnut & Coffee Madeleine

These hazelnut & coffee Madeleine are flavorsome.  They're perfect for afternoon tea!  The burnt butter adds an extra of nutty flavour, making them even more mouth-watering.....umm.... yum yum....

Ingredients:

- 120g plain flour
- 50g hazelnut meal (i.e. grounded hazelnut)
- 1tsp baking powder
- 60g caster sugar
- 3/4 tbsp hazelnut syrup
- 1 tbsp chicory coffee essence
- 2 medium size eggs
- 100g unsalted butter
- 1tsp vanilla bean paste

Direction:

1.  Preheat the oven to 190C.

2.  Sift the plain flour & baking powder together and mix them well into the hazelnut meal.  If the hazelnut meal is not fine enough, you'll need to sift it too.

3.  Put the butter in a small saucepan and heat it over the stove until the butter turns brown.  Take it off the heat and when it cools down, sift the melted butter in order to get rid of those burnt particles.  100g of butter should yield about 80g of burnt butter.

4.  Combine the eggs, vanilla bean paste and sugar in a medium bowl and beat them until a creamy texture is reached.

5.  Add 70g cooled burnt butter into the egg mixture and fold gently.

6.  Sprinkle the sifted flour mixture (as mentioned in step 2) over the egg mixture, gently mix until all is well folded.

7.  Rest the mixture in the refrigerator for about 15 to 20 mins.

8.  Grease well the Madeleine tin with the remaining 10g of burnt butter and fill them up with the prepared mixture.

9.  Bake in oven for about 10 to 12 mins (or until well risen and golden)

Traditional Madeleine

I came across with this recipe when I took a patisserie class in a French Cooking School few years ago. The original recipe calls for using hazelnut meal and melting the butter using microwave.  However, I modified it a bit by burning the butter on the stove so as to add a more unique flavour.  Since about 20% of the butter contains water and the water evaporates during the burning process, instead of using 100g of butter which the original recipe calls for, I used 150g, which in the end yielded about 120g.

Ingredients:

- 120g plain flour
- 50g almond meal (i.e. grounded almond)
- 1tsp baking powder
- 70g caster sugar
- 2 medium size eggs
- 150g unsalted butter
- 1tsp vanilla bean paste

Direction:

1.  Preheat the oven to 190C.

2.  Sift the plain flour & baking powder together and mix them well into the almond meal.  If the almond meal is not fine enough, you'll need to sift it too.

3.  Put the butter in a small saucepan and heat it over the stove until the butter turns brown.  Take it off the heat and when it cools down, sift the melted butter in order to get rid of those burnt particles.

4.  Combine the eggs, vanilla bean paste and sugar in a medium bowl and beat them until a creamy texture is reached.

5.  Add the cooled burnt butter into the egg mixture and fold gently.  *Remember to reserve some of the burnt butter for greasing the tin (step 8).

6.  Sprinkle the sifted flour mixture (as mentioned in step 2) over the egg mixture, gently mix until all is well folded.

7.  Rest the mixture in the refrigerator for about 15 to 20 mins.

8.  Grease well the Madeleine tin and fill them up with the prepared mixture.

9.  Bake in oven for about 10 to 12 mins (or until well risen and golden)