These little French cakes have a beautiful, full-bodied hazelnut punch. Browned butter combines with hazelnut, bourbon and brown sugar for a praline treat to make your tea-time and post-dinner coffee ethereal. Prepare to swoon!
Makes 24 cakes
1/4 cup melted, browned unsalted butter / 4 ounces / 1/2 stick
3 eggs (pasture raised whenever possible)
1/2 cup granulated sugar
1/3 cup brown sugar
1 1/2 tablespoon bourbon or 1 teaspoon vanilla
2/3 cup ground, roasted hazelnuts
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 cup flour
1/4 teaspoon salt
Preheat Oven to 350 degrees.
Butter a madeleine pan (or a small, heavy weight muffin tin).
- Melt butter on medium until butter separates, turns a hazelnut brown color and smells very nutty. Allow to cool slightly (5 minutes.
- In mixer or with whisk, mix eggs, sugar and bourbon (or vanilla) together for 1 minute until light lemon color and increased in volume just a bit.
- Slowly add butter into egg mixture while whisking, so as not to not heat or cook eggs.
- Combine flour, salt, baking soda and powder together in a separate bowl.
- Add flour mixture to eggs and sugar, and whisk to combine all ingredients into a batter.
- Fill each madeleine form with 1 tablespoon of batter.
- Cook for 8-10 minutes until madeleines spring back when gently pressed in the center.