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.
The kitchen will smell heavenly too.
You need the special madeleine baking tray for this, we prefer the metal kind.
Place butter in a small saucepan. Cook over medium heat until it browns. Watch carefully so it does not burn.
Strain butter through a sieve and let cool to lukewarm temperature.
In a medium bowl. Add eggs, vanilla extract, sugar and honey. Whisk just until sugar dissolves.
Mix the flour and baking powder, and sift into the bowl.
Add Chai Pie Spice and Mix until smooth.
Pour lukewarm butter into bowl and mix until combined.
Place a sheet of plastic wrap directly on top of the surface of the batter. Refrigerate for up to 24 hours.
Remove batter from fridge and let sit on counter until softens (about 20 mins).
Preheat oven to 425 F.
Butter the madeleine tray and place into freezer for 5-10 mins.
Add batter to tray moulds and scrape each so batter is level with tray.
Bake for up to 12 mins depending on oven. You will know they are done when they are slightly browned and have a bump on top.
Remove madeleines and transfer to a rack to cool.
Place pecans on a tray and toast at 350 F for around 7 mins or until fragrant.
Crush or chop pecans into small chunks.
Temper white chocolate and place in a piling bag.
Pipe chocolate onto the madeleine and sprinkle pecans on top.
Allow to cool and Enjoy!