Jasma Fusion Cuisine

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Browned Butter & Nutmeg Madeleines

Recipe Published: Jun 24, 2020 | Updated: Aug 7, 2022

Written by: Jasma


CONTENTS

Recipe Breakdown

Ingredients

Special Equipment

Video Tutorial

Process


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RECIPE BREAKDOWN

Difficulty: easy | Time note: 1 hour of chilling required | Oven preheating needed: 350°F / 175°C

Browned Butter

Batter

Baking

Decoration


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INGREDIENTS

Additional Ingredients

  • Softened butter

  • All purpose flour

  • White chocolate 

  • Pistachios

Batter

  • 85 g (6 tbsps) browned butter (measure after browning)

  • 3 large eggs

  • 135 g (2/3 cup) white granulated sugar 

  • 120 g (1 cup) all-purpose flour

  • 1 tsp baking powder

  • Pinch of salt 

  • ¼ tsp nutmeg 

  • ½ tsp vanilla extract

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SPECIAL EQUIPMENT

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Here's the video tutorial! For more go check out my Youtube channel!


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LET’S BEGIN!

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Browned butter

1. To prepare the browned butter, melt the unsalted butter in a small saucepan and constantly stirring to prevent burning until small brown specks of milk solids form.

2. Remove from the heat immediately. Measure the weight of the browned butter and make up for any lost quantity by adding more butter.

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Batter

3. In a large bowl, crack all your eggs and add the white granulated sugar. Whisk until it becomes pale in colour. 

4. Sift the dry ingredients.

5. Add the dry ingredients into the egg mixture and whisk gently until combined. 

6. Pour the cooled browned butter into your batter. Mix to combine, do not overmix. 

7. Chill the batter for about an hour.

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Baking

8. Butter and flour your madeleine moulds. 

9. Scoop your chilled batter into each seashell compartment with a mini ice cream scoop. 

10. Bake in a preheated oven at 350°F/175°C for 8-9 minutes until golden brown on top. 

11. Remove the baked madeleines from the mould and allow them to cool slightly.

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Decoration

12. Drizzle some melted white chocolate over the madeleines. 

13. Finally, sprinkle on some chopped pistachios before the chocolate sets. Enjoy!