Hazelnut Browned Butter Madeleines With Whiskey Caramel by Tori Nicole - Musely
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Hazelnut Browned Butter Madeleines With Whiskey Caramel

posted in Food & Drink > Recipes
  • hazelnut madeleines

    15g melted butter, for greasing the tray
    15g four, for flouring the tray
    155g caster sugar 
    155g butter
    80g flour, sifted
    80g hazelnut meal
    3 jumbo eggs (approx 200g)
    1tbsp frangelico

  • • melt the butter over a gentle heat, keep heating until the butter turns golden brown, and smells gorgeously nutty with hints of caramel, remove from the heat and pour into a bowl, this stops the cooking and prevents the butter burning, leave to cool a little
    • put the eggs in the bowl of a stand mixer if you have one, or use a hand held electric mixer, add the sugar and whip until thick and pale
    • add the flour and ground hazelnuts and gently fold in
    • add the frangelico and melted butter, mix until combined
    • cover the surface with plastic wrap and refrigerate for somewhere between 2 hours and overnight
    • when you're ready to bake, preheat the oven to 180ºC

  • • generously butter your madeleine tray, dust with flour then tap the tray on your bench to remove the excess
    • using a piping bag, pipe the batter into the trays, filling each shell 3/4 full, if you don't have a piping bag just use a couple of spoons
    • bake in the centre of your oven for 12-15 mins, the madeleines should be brown and crisp around the edges, and spring back when lightly pressed in the centre
    • tip the little cakes onto a cooling rack,  allow to cool for five minutes or so
    • dip the base of each cake in the whiskey caramel then press into the chopped nuts, consume as soon as possible!

  • whiskey caramel

    200g caster sugar
    80g butter
    120 ml thickened cream 
    1 tablespoon whiskey
    1 tsp sea salt flakes, optional 

    • tip the sugar into a small/medium heavy based pan and heat on a medium to high setting, stirring until the sugar starts to melt
    • continue to cook, swirling the pan occasionally, until the sugar has melted, turned a lovely caramel colour and has started to smoke; things can be a bit tricky here, you want to cook the caramel enough to develop that deep toasted flavour that offsets the sweetness, but it's a very fine line, leave it too long and it will burn and become inedibly bitter, as always, practise, practise, practise...

  •  as soon as you are happy with the caramel, whisk in the butter, take care, it will bubble and spit 
    • remove from the heat and whisk in the cream, if your caramel has formed clumps, return to the heat and stir until smooth
    • off the heat add the whiskey and salt flakes, pour into a clean jar and leave to cool
    • once cool, cover with the lid and store in the fridge, it will keep for 2 weeks

  • roasted hazelnuts

    100g hazelnuts

    • preheat your oven to 180ºC
    • put the nuts onto a baking tray and roast for 10-12 minutes, until the skins have darkened and started to split
    • tip the nuts into the centre of a clean tea towel, gather up the edges and gently rub the nuts together
    • remove as much of the skin as possible as it can be bitter
    • roughly chop, store in an airtight container until required


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