Madeleines

Madeleines are the cutest french cake on earth, it is the cake pan/mould that gives their shell shapes. They are fluffier and less buttery than pound cake, with the extra honey flavor that gives them the attitude. I really like how they look which remind me of kids' tea party. Different from the regular madeleines which are as big as your palms, I created these with my mini-madeleine pans and are perfect for nimbly snacks.

These madeleines are infused with honey and tea leaves, and mixed with beurre noisette, the purified butter that gives them the nutty flavor..... to make beurre noisette is to boil the butter until it turns dark golden brown and strain the residue to get the purified butter. The batter needs to be made a few hours ahead, or sit in the fridge overnight to solidify its structure.

The pan needs to be nicely buttered and dusted with flour to prevent sticking.

Before they went into the oven...
WALA.. all baked up.


Nicely packed for my best friends!!