Brown Butter Madeleines with a Salted Carmel Guinness Glaze ~ Are you drooling? Yes, this is the classic French butter cake finished with hit of salted caramel Guinness glaze.
The glaze is all kind of amazing, so do not skip the Guinness Draught Stout. It’s a key ingredient to balancing out the butter rich sweetness of the whole ensemble.
Trust me when I tell you, once you make this: (1) You realize madeleines def need their moment in American baking, like macarons have had and (2) you’ll be wondering where else you can use this salted caramel Guinness glaze.
I got you covered on that. Let’s do a lightening around of Q&A that I think you may have before you get started on the recipe. If I miss any question you might have, let know in the comments.
Does the Salted Caramel Guinness Glaze set to a dry finish?
Yes, it does.
Can the Caramel Guinness Glaze be made in advance.
I wouldn’t recommend it because it hardens to a dry setting over time.
What can I do if my glaze is too thick and not thin enough for dipping the madeleines.
I would recommend adding a teaspoon of water (plus whisking) to start, and then add more water until the desired consistency is achieved. Remember you can always add more water, but you can’t take it out once it is put in the glaze.
Should I rest the dough as I’ve seen in other madeleines recipes?
You don’t need to, I have it in the recipe here to do so because it helps the brown butter flavor saturate itself into the batter. For this recipe, it doesn’t effect the bump.
I don’t have a madeleine pan, can I use something else?
You can us a mini muffin pan. Keep in mind though, madeleines are known distinctively for their scallop shape.
How far in advance can I make this recipe?
Madeleines, by most people standards, are best eaten the day they are made of, but I personally don’t mind having them the next day.
Now that you have all the details, grab the recipe and your Guinness Stout Draught to make this.
**This post is written in collaboration with Guinness. All thoughts and opinions are my own.
Brown Butter Madeleines
- 8 tablespoons (115g) butter
- 2 teaspoons (15 g) honey
- 3 large eggs (150g)
- 2/3 cups (134g) granulated sugar
- 1 teaspoon (4g) vanilla extract
- 1/2 teaspoon (1g) fine salt
- 3/4 cup (90g) unbleached all purpose flour
- 1 teaspoon (8g) baking powder
- 1 cup (200g) firmly packed brown sugar
- 8 tablespoons (115g) butter
- 1/4 cup (57g) milk
- 1 teaspoon (2g) kosher salt
- 2 tablespoon (24g) Guinness Draught Stout
- 2 teaspoon (8g )vanilla extract
- 2 oz. melted chocolate
- 2 oz. chopped pecans
- confectioner sugar for dusting
Place the butter in a small sauce pan and bring to a boil. Stir continuously until butter is browned and nutty in aroma, about 5 to 7 minutes. Remove from heat and carefully pour the browned butter into a heat safe bowl. (This will prevent the butter from being further cooked if it kept in the hot pan from the residual heat.) Stir in the honey. Set aside to cool slightly.
Place the eggs in a large bowl with sugar, salt and vanilla. Whisk until mixture is pale and doubled in volume.
Sift the flour and baking powder. Gently fold this into the egg mixture, taking care not to lose any volume.
Pour the browned butter mixture down the side wall of bowl, then gently fold into mixture.
Cover the surface of the batter with plastic wrap. Transfer the batter to the refrigerator for at least 3 hours.
When ready to bake, heat oven to 400 F. Fill wells 2/3 of the way full. Bake for about 10 minutes or until edges are browned. Remove from oven and promptly flip over mould to release madeleines onto a cooling rack.
While the madeleines are cooling, make the glaze by placing the sugar, butter and milk in a saucepan over medium heat. Stir constantly until mixture comes to a boil. Once boiling continue stir constantly for 1 minute longer.
Remove from heat and stir in the Guinness Draught Stout and vanilla extract. Add the confectioner's sugar and fold to combine.
To assemble, dip the madeleines in the caramel glaze, drizzle with chocolate, sprinkle chopped pecan on top dust with powdered sugar. Set aside until glaze is set before serving.
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