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Brown Butter Tonka Bean Madeleines

  • Author: Hazel
  • Prep Time: 30 mins
  • Cook Time: 10 mins
  • Total Time: 40 mins
  • Yield: 15 1x
  • Category: Cake
  • Cuisine: French


Makes about 15 depending on your tray size. I used Gobel tray from Amazon


Units Scale
  • 90g browned butter (I started with 125g)
  • 15g wild forest honey (approx 1 tbsp)
  • 1 tonka bean
  • 100g plain flour
  • 4g baking powder (approx lilttle less than 1 tsp)
  • 70g eggs (approx 2 medium eggs)
  • 25g milk
  • 65g sugar(use caster sugar if possible)


Beurre Noisette (Brown Butter)

  1. Start with 125g butter and warm in a pan on medium heat. I would suggest using a enamel pan or a light coloured lightweight pan. The main reason being that you won't be able to see the bottom clearly to judge when brown butter is ready. Another reason is enamel pan cools faster than a cast iron pan which will reduce the chances of burnt butter.
  2. Soon as the butter reaches a light golden state watch it like a hawk as the heat from the pan will brown the butter faster at this stage. You will see lot of froth, this is normal. Shake the pan slightly to avoid bubble over.
  3. When you start noticing the froth has reduced by 90% this means the water content has boiled away and what is left is browned butter.
  4. Turn the heat off and transfer the brown butter to another bowl as this will stop butter from over browning from the heat of pan.


  1. To the warm browned butter add honey and grated Tonka bean. Stir to melt the honey.
  2. Sift the flour and baking powder together
  3. In a bowl, whisk together eggs, milk and sugar. You can do this by hand held whisk as we do not want extra frothy but a lightly frothy mixture would be perfect.
  4. Add the dry ingredients to your egg mixture and fold gently until well combined. Next, fold in the browned butter mixture. MIx until homogenous
  5. Transfer to a piping bag and let it chill for 2 hours , ideally overnight.
  6. Whilst your batter is chilling grease your madeleine tray with butter and then dust it with flour.
  7. Keep the greased tray in fridge if baking on same day and leave until ready to bake. This is the key to getting chilled batter on chilled tray onto very hot oven that give us the perfect hump.
  8. Preheat your oven to 210 deg C. Pipe into the mould in a single line pattern and do not try to fill the mould as heat from the oven will do that for you. Bake for 7 minutes or until hump appears then turn the temperature down to 180 deg C, rotate the pan and bake for further 2-3 minutes.
  9. Sprinkle with icing sugar before serving (although they are just as nice with or without any sprinkling or dipping).