Jamie Magazine
By Ed Loftus
30 mins plus resting
Not Too Tricky
makes 30
Recipe From
Ingredients
185g unsalted butter
60ml double cream
1 tablespoon runny honey
4 large free-range eggs
150g caster sugar
20g demerara sugar
185g plain flour
80g ground hazelnuts
1 heaped teaspoon baking powder
FRANGELICO CREAM
400g double cream
60g icing sugar
1 vanilla pod
75ml of Frangelico or other hazelnut liqueur
Top Tip
Don't throw away the empty vanilla pod – pop it into a jar of caster sugar and leave it to infuse. Vanilla sugar is great to use in desserts like custard, pannacotta and ice cream.
Method
- Heat the butter and cream in a pan over a medium heat until the butter is browning. Take off the heat and stir in the honey, mixing until it’s cooled and barely warm to the touch. Set aside.
- Place the eggs and both sugars into the bowl of an electric mixer with a whisk attachment and whisk on a high speed until very light and fluffy – about 10 minutes.
- Add the browned butter and cream, whisk briefly, then fold in the dry mixture. Pop the batter in the fridge to rest for about 1 hour.
- Preheat the oven to 200°C/400°F/gas 6. Grease a 12-hole madeleine tray with butter and dust with flour.
- Fill each madeleine shell with 1 heaped tablespoon of the chilled batter, then bake in the oven for 8 minutes, or until golden.
- To make the Frangelico cream, split the vanilla pod in half lengthways and scrape out the seeds, either with a teaspoon or the back of your knife.
- Put the vanilla seeds in a bowl with the cream, icing sugar and Frangelico, then whisk until thick enough to form soft peaks.
- Spoon into a bowl and serve alongside the warm madeleines for dipping.
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