Cranberry Caramel Madeleines

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.

The madeleines are tender & moist. Yummy!

Cranberry Caramel (makes about 1 dozen):

adapted from Le Livre des Fours Secs et Moelleux de Pierre Hermé

Caramel

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.

Madeleines

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.