Brown Butter & Caramelized White Chocolate Ganache Madeleines 🤎

Makes 24+ Madeleines

Ingredients:

  • 3 large eggs, room temperature

  • 70 g whole milk

  • 25 g honey

  • 120 g granulated sugar

  • Zest of 1 lemon

  • 1 tsp vanilla

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 200 g all-purpose flour

  • 200 g unsalted butter (to make 160 g of brown butter)

Instructions:

  • Brush each of the madeleine cookie pan cavities (x2) with melted butter or brown butter, then dust with flour. Shake off the excess.

  • To make the brown butter: Place the butter into a saucepan, melt over medium heat, stirring continuously. Continue cooking until the butter turns a golden amber color, develops dark flecks, and releases a nutty aroma. Set aside to cool.

  • Add eggs, milk, honey, sugar, lemon zest, and vanilla to a stand mixer bowl with the whisk attachment. Whip on high speed for 3-5 minutes until light and fluffy.

  • Sift together the flour, salt, and baking powder into a separate bowl, then add to the wet ingredients and mix to combine.

  • Add cooled brown butter to the batter, whisking continuously by hand or on the mixer's lowest speed.

  • Transfer the batter into a piping bag and refrigerate for at least 4 hours or overnight for the best results.

  • Preheat the oven to 390°F. Pipe the batter into the madeleine pan cavities, filling each 3/4 full. Bake at 390°F, then reduce the temperature to 330°F and bake for 10-12 minutes. Allow to cool in the pan to room temperature.

  • Make a small hole in the center back of each madeleine with a chopstick, straw, or knife. Fill with Caramelized White Chocolate Ganache.

For the Caramelized White Chocolate Ganache:

  • 100 g high-quality white chocolate, finely chopped

  • 50 g heavy cream


Directions:

  • Add the white chocolate to a nonstick frying pan over medium-low heat. Stir continuously. Watch as the texture changes from melting white to grainy, then to a creamy golden amber color.

  • Remove from heat and transfer to a heatproof bowl.

  • Heat the heavy cream in a microwave or saucepan until it steams (don’t let it boil).

  • Pour the hot cream over the caramelized white chocolate and let it sit for a few minutes, stirring occasionally.

  • Use a hand whisk or an immersion blender to mix until smooth. Cover with plastic wrap and set aside to stabilize before filling the madeleines.

For the Dark Chocolate Coating

  • 180 g high-quality dark chocolate


Directions

  • Once madeleines are filled with ganache, remove from the pan and set aside. Wash and dry the pans.

  • If using untempered dark chocolate, follow tempering instructions.

  • Fill each cavity of the madeleine pan with 1/2 to 1 tsp of melted dark chocolate. Lightly press in the madeleines.

  • Let the chocolate set at room temperature for 30-45 minutes, or refrigerate for 15-20 minutes.

  • Tap the pan lightly on a surface to release the chocolate-dipped madeleines.

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