Brown Butter & Caramelized White Chocolate Ganache Madeleines 🤎
Makes 24+ Madeleines
There’s something about madeleines that instantly transports you to a little sun-dappled café in the French countryside—dainty, shell-shaped, and delicately golden. But today, we’re giving these classic tea cakes a decadent upgrade with two flavor powerhouses: nutty brown butter and velvety caramelized white chocolate ganache.
This recipe is a delicious lesson in transformation. You’ll learn how gently browning butter unlocks layers of aroma and depth, and how slow-roasting white chocolate turns it from one-note sweet into something toasted, rich, and almost butterscotchy. Together, they create a madeleine that’s crisp on the edges, soft in the center, and irresistibly indulgent.
Whether you’re a seasoned baker looking to flex your skills or a curious beginner ready to take on a new challenge, these elevated madeleines are the perfect balance of elegant and cozy—with just the right amount of pastry chef flair.
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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Brown Butter & Caramelized White Chocolate Ganache Madeleines 🤎
There’s something about madeleines that instantly transports you to a little sun-dappled café in the French countryside—dainty, shell-shaped, and delicately golden. But today, we’re giving these classic tea cakes a decadent upgrade with two flavor powerhouses: nutty brown butter and velvety caramelized white chocolate ganache. This recipe is a delicious lesson in transformation. You’ll learn how gently browning butter unlocks layers of aroma and depth, and how slow-roasting white chocolate turns it from one-note sweet into something toasted, rich, and almost butterscotchy. Together, they create a madeleine that’s crisp on the edges, soft in the center, and irresistibly indulgent. Whether you’re a seasoned baker looking to flex your skills or a curious beginner ready to take on a new challenge, these elevated madeleines are the perfect balance of elegant and cozy—with just the right amount of pastry chef flair.
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)
- 100 g high-quality white chocolate, finely chopped
- 50 g heavy cream
- 180 g high-quality dark chocolate
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.
- 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.
- 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.
