Last week, one of my Craftsy students asked me for a Honey Madeleine recipe. I was happy to
come up with one. It took a few tries because honey always contributes a lot more moisture then sugar. My AI, teaching assistant, Shayenne was so patient - each time we had to redo it.
But this final version is delicious. My husband (Chef) thinks I should add honey powder to pump up the honey flavor but for now I think we will stick with this recipe. The honey flavor is there, trust me.
All this led me to think that blog post on honey madeleines would be a great idea.
These have a delicious honey and butter glaze. They are fun to make and really tasty - delicious with
morning coffee or tea.
After all, once you have invested in a madeleine pan, it's nice to have a collection of madeleine recipes.
I offer two recipes for madeleines in my Craftsy class French Miniature Desserts and they are good but I will try to more offer more madeleine recipes on the blog. I know plenty of you have those madeleine pans resting in your cupboards. Let's use them and make some beautiful madeleines.
Maybe even a few savory madeleine recipes....
The thing is, Madeleine pans are rather exclusive, basically the only thing you can make in them are madeleines.
This recipe is nice for this time of year. I always think of early spring in California as a transitional
time for bakers - we are moving out of citrus and the berries are not quite here yet.
(Well they are but they are still expensive)
So honey is a nice flavor to explore this time of year.
A good supermarket clover honey will work fine. But if you have some flavored honeys use them.
Lavender honey could be really interesting in these.
The batter is loose so be careful when you fill your piping bag. Maybe put down a piece of parchment paper to catch drips.
***Thank you Carol for proofreading this recipe. We need your eagle eye as I type way too fast.