Monday, June 10, 2013

Salted Caramel Madeleines


Salted caramel sauce:
1/2cup caster sugar
1/2cup whipping cream
1tsp salt

Madeleine batter:
2 egg
1 egg yolk
40g brown sugar

1tbsp milk
55g unsalted butter
2tbsp salted caramel sauce

100g cake flour
1/4tsp baking powder
2tsp corn flour
3tbsp ground almond

Salted caramel sauce:
1. In saucepan melt sugar over medium low heat.
2. Once sugar melted and turn into golden brown liquid, remove from stove.
3. Carefully and slowly, pour whipping cream over caramelized sugar. (Be careful - the mixture will splatter and caramelized sugar will be harden. Don't worry!)
4. Return saucepan to stove with low heat, stir mixture until caramelized sugar melted and it turn smooth.
5. Lastly, stir in salt and remove from stove.
6. Set aside to cool. (Can prepare a day ahead, pour in an air tight bottle and store in fridge. Thaw caramel sauce to room temperature before use.)

Madeleine batter:
1. Preheat oven to 190C.
2. Grease and lightly floured madeleine mold, set it aside.
3. Sift cake flour, corn flour and baking powder together.
4. Mix in ground almond and set it aside.
5. Simmer butter, milk and salted caramel sauce together till butter melted and set it aside.
6. With a cake mixer, whisk eggs, egg yolk and sugar together till thick and fluffy.
7. Fold in flour mixture in 3 portion till well blended.
8. Lastly, stir in liquid mixture till well blended.
9. Fill each madeleine well with batter till 3/4 full.
10.Lightly tap madeleine tray on counter top to burst air bubbles.
11.Bake for 12-15mins till golden brown.
12.Immediately use a toothpick remove madeleines from mold and cool it on a wire rack.


Una Fetta Di Paradiso said...

Good recept!
I like this kind of mini cakes!

BakingTray said...

YUM!! I love anything with salted caramel! they look delicious :)

Amy said...

I love madeleines but haven't try one with caramel yet. Can't wait to make these.