We love madeleines because we love cake and we love cookies, and the madeleine is the perfect mix of both. Our Creative Director and Baker Extraordinaire, Pete, worked our new Chai Pie Spice into his madeleine recipe, and the result is outstanding.
Your kitchen will smell heavenly! Persian Advieh would work great in this recipe as well.
Optional for Dressing
- White or Ruby Chocolate Tempered
- Pecans Toasted
Making the Batter
- Place butter in a small saucepan. Cook over medium heat until it browns. Watch carefully so it does not burn.140 g Butter
- Strain butter through a sieve and let cool to lukewarm temperature.
- In a medium bowl. Add eggs, vanilla extract, sugar and honey. Whisk for 2-3 mins. Until the batter lightens in colour.2 whole Eggs, 1 tsp Vanilla Extract, 100 g Sugar, 2 tbsp Honey
- Mix the flour and baking powder, and sift into the bowl.150 g Flour, 1 tsp Baking Powder
- Add Chai Pie Spice (or Persian Advieh) and Mix until smooth.2-3 tsp Chai Pie Spice, 2-3 tsp Persian Advieh
- Pour lukewarm butter into bowl and mix until combined.
- Place a sheet of plastic wrap directly on top of the surface of the batter. Leave on counter to rest for 2 hours.
Baking the Madeleines
- Butter the madeleine tray and place into freezer for 5-10 mins.
- Preheat oven to 425 F.
- Add batter to tray moulds and scrape each so batter is level with tray.
- First bake for 3 mins at 425 F.Reduce the heat to 375 F for the final 5 mins or until they are slightly browned and have a bump on top.
- Remove madeleines and transfer to a rack to cool.
Dressing the Madeleines (optional)
- Place pecans on a tray and toast at 350 F for around 7 mins or until fragrant.Pecans
- Crush or chop pecans into small chunks.
- Temper chocolate and place in a piling bag.White or Ruby Chocolate
- Pipe chocolate onto the madeleine and sprinkle pecans on top.
- Allow to cool and Enjoy!