Cinnamon Madeleines With Winter Caramel Sauce
Indulge in a delightful treat with these aromatic vanilla madeleines coated in a dusting of cinnamon and sugar. Paired with a luscious winter caramel sauce infused with warming spices, these madeleines are perfect for sharing and savoring during cozy gatherings.
— Constant Cookbook
Ingredients
- 225g/8oz butter
- 1 vanilla pod
- 250g/9oz sugar
- 250g/9oz plain flour
- 2 tbsp clear honey
- 3 free-range eggs
- ½ tsp ground cinnamon
- 100g/3½oz caster sugar
- 350ml/12fl oz double cream
- 1 star anise
- ½ cinnamon
- 25g/1oz butter
Instructions
- For the madeleines, preheat the oven to 170C/325F/Gas 5 and butter the madeline tins.
- Heat the butter until just melted.
- Split the vanilla pods and scrape out the seeds, reserving the pod.
- Place the sugar and flour into a bowl then add the vanilla seeds, honey and eggs then whisk in the melted butter until you have a nice smooth batter.
- Spoon the batter into the tins, only half filling each indent.
- Bake for 12-15 minutes or until golden-brown. (Depending on the size of the madeleines, small ones may take only 8-10 minutes.)
- Mix the ground cinnamon and sugar for dusting on a plate, then roll the madeleines quickly in the sugar to coat them thoroughly.
- For the winter caramel sauce, heat the sugar in a pan until it turns a light golden-brown. Pour in half the cream and bring to the boil, stirring well.
- Add the star anise, cinnamon, reserved vanilla pod and butter and the rest of the cream. Cook for 2-3 minutes until thickened and smooth.
- Strain through a fine sieve into a serving bowl.
- Serve the madeleines with the sauce. They can be kept in an airtight container for up to a week.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4-6
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