Hi all, I have to apologise for my absence for the last few weeks.
I was injured on a hiking trip in Wales & took a week resting.
After that, I'm busy with my Ph.D project so I don't really have time for baking & I'll do my best to keep this blog running.
I've never used a madeleine pan to bake madeleines… because I didn't think there's a need for it.
However, when Jenny baked some vanilla madeleines at home, I couldn't forget the moist & crumbly madeleines when they're freshly baked.
So, I decided baked some myself & continued my obsession with caramel I've baked some caramel madeleines using Pierre Hermé's recipe.
The recipe requires inverted sugar which retains moisture & softness.
However, I didn't bother with that & used honey instead.
Also, I didn't have dried apricot so I used dried cranberries soaked in Kirsch.
Cranberry Caramel (makes about 1 dozen):
adapted from Le Livre des Fours Secs et Moelleux de Pierre Hermé
40 g sugar
40 g whipping cream
Caramelise the sugar in a cooking pan over low-medium heat, carefully pour in the whipping cream & stir until smooth.
36 g caster sugar
10 g inverted sugar (I used honey)
1 g vanilla essence
65 g eggs
65 g plain flour
2 g baking powder
65 g unsalted butter, melted
25 g dried cranberries, diced
1/2 tbsp Kirsch
Soak cranberries with Kirsch for 15 min then drain.
Mix & sift flour and baking powder.
In a mixing bowl, mix eggs, sugar & inverted sugar using a hand whisk until well blended (do not whisk).
Add in caramel & mix well.
Add in sifted flour in 3 portions & mix well after each addition.
Add in melted butter in 3 portions & mix well after each addition.
Add in cranberries & lemon zest.
Place into a piping bag & refrigerate for 20 min.
Meanwhile, butter & flour a madeleine pan, preheat oven to 200C.
Pipe into the pan & bake at 200C for 7-9 min.
Remove from the pan while it's hot & cool on a wired rack.