.vaille que vaille. : White Chocolate Dipped Honey Madeleines

I can scarcely believe that I have lived nearly 21 years of my life without ever owning a madeleine pan, and am even more flabbergasted that I have not attempted to make these adorable buttery cookies. I decided that it was time for a life change and opted for a pan while scavenging at, yes, you guessed it. Sur la Table. I intend on stealing pretty much everything in their inventory, but that is for a later time.

I'm in love with this recipe that I stumbled upon because it uses the simplest of ingredients and the steps are few and a cinch. Just my type!

Ingredients

90g unsalted butter
15g honey
90g unbleached, all purpose flour
1/2 tsp baking powder
2 medium eggs
75g confectioner's sugar
10g brown sugar
pinch of salt

1. Combine the 90g of butter and honey in a saucepan and melt the butter. Set aside and allow to cool a bit.

2. Combine the flour and baking powder together in a sifter and set aside.

3. Whisk the eggs, sugars, and salt together until everything is a pale yellow and at least doubled in size. The batter should fall in ribbons from the whisk. (This step takes a bit of whisking. It’s much more comfortable to do on a machine than by hand.)

4. Sift the flour and baking powder on top of the batter and gently fold. Pour the cooled honey/butter along the edge of the bowl so it gently pools on top of the batter. Gently mix, trying to maintain the volume as best possible. Cover and allow to rest in the fridge for at least 30min.-1 hr.

5. Preheat oven to 425° F regular bake or 400°F convection bake. Melt @ 1 T butter and brush the madeleine molds.

6. Carefully pour batter into a pastry bag fitted with a 4pt or 6pt tip (depending on your madeleine pan.) Try to keep from over-handling the batter and destroying it’s volume. Alt. method. Put batter in gallon size plastic bag then cut tip of one corner for an instant, disposable pastry bag. Pipe a line of batter in each mold cavity filling about 85% full (batter will spread during baking, so don’t worry about pressing it to edges.)

7. Place in oven on middle rack, and bake for no more than 5 minutes (10 min. for regular madeleine pans.) Be careful not to over-bake or else the madeleines will dry out. Immediately remove madeleines from molds and allow to cool on a wire rack.

8. If you wanted to leave as is, they taste delightful, but I chose to dip it in white chocolate. You can simply melt white chocolate candy pieces and dip immediately!