Benjamina Ebuehi's Sage & White Chocolate Madeleines recipe
Sage & White Chocolate Madeleines recipe by Benjamina Ebuehi
"Madeleines are such sweet little cakes that sound and look much more fancy than they are. I love bringing these for a relaxed evening dinner where we can have them with a late coffee or nightcap. The sage leaves bring a special herbal fragrance to these that makes them irresistible."
I’ll Bring Dessert by Benjamina Ebuehi, Photography by Laura Edwards
Ingredients
Makes 9
100g salted butter, plus extra for greasing
6 fresh sage leaves
2 large eggs
130g golden caster sugar
10g honey
110g plain flour, plus extra for dusting
1⁄2 tsp baking powder
How to Make
STEP 1
Add the butter to a small pan along with the sage leaves. Gently melt the butter and bring it to the boil before removing from the heat. Let the sage infuse for 10–20 minutes.
STEP 2
In a large bowl, whip the eggs, sugar and honey for a few minutes until thickened and pale. Fold in the flour and baking powder before gently folding in the strained cooled butter.
STEP 3
Cover the bowl with plastic wrap and chill in the fridge for at least 3 hours or overnight.
STEP 4
When you’re ready to bake, grease your madeleine tray with butter, making sure to get in all the crevices. Dust lightly with a bit of flour and place in the fridge to chill for 30 minutes.
STEP 5
Preheat the oven to 200°C (180°C).
STEP 6
Spoon the batter evenly into the tray and bake for 12–15 minutes until golden.
STEP 7
Remove from the oven and let them cool for 5 minutes before slipping them out of the tray and onto a wire rack to cool.
STEP 8
Wash and dry the madeleine tray and melt the white chocolate in the microwave or in a bowl set over a pan of simmering water.
STEP 9
Spoon about 1⁄2 a tablespoon of white chocolate into each madeleine hole and gently press a madeleine into each hole. Let the chocolate cool and firm up at room temperature for 30 minutes before moving to the fridge for another 30 minutes, or until you can pop the madeleines out the tray easily. Trim off any excess white chocolate using a sharp knife before serving.