MADELEINES RECIPE RECIPES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.
• Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients. Leave to stand for 20 minutes before carefully pouring into the prepared madeleine tray.
• Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking.

Steps:

• For the madeleines, heat the oven to 160°C/fan140°C/gas 3 and butter the madeleine tin(s).
• Gently heat the 225g butter in a saucepan until just melted. Mix the 250g sugar and flour in a bowl, then add the vanilla seeds (reserve the pod), honey and eggs. Whisk in the melted butter until you have a nice smooth batter. Spoon into the tins, only half-filling each indent. Bake for 12-15 minutes for larger madeleines, or 8-10 minutes for smaller, depending on your tin.
• While the madeleines are still warm, put the sugar for dusting in a broad, shallow dish with the ground cinnamon. Roll the warm madeleines in the sugar to coat.
• For the sauce, put the sugar into a pan and heat until a light golden brown. Don’t stir the pan, but swirl it occasionally. Pour in half the cream and bring to the boil, stirring well.
• Add the star anise, cinnamon, reserved vanilla pod and butter, then pour in the remaining cream and cook for 2-3 minutes until thickened and smooth. Strain through a fine sieve into a serving bowl or small jug. Serve the madeleines with the sauce.