If you have been following my blog, you must have noticed that I have shared several recipes on madeleines before, including the matcha madeleine, madeleine decorated with chocolate and apricot madeleine with rosemary. Slightly more work is required to make the madeleines today, because we need to make some caramel sauce in advance. You might be able to find caramel sauce just off the supermarket shelf, but cooking it yourself means you can customise the flavour of the caramel sauce with your limitless creativity. And I am going to show you how to infuse caramel sauce with fresh herbs to add a lovely aromatic touch.
Watch this video on how to cook thyme caramel sauce at home:
It is imperative that the sugar is cooked in a deep saucepan, because the mixture will bubble very furiously when whipping cream is added. Therefore, make sure you add the cream slowly, divided into several additions rather than adding all in one shot. A lot of hot steam will also be generated at this step. So, pay attention at all times, and be extremely careful when cooking the caramel sauce. Eventually, you will be rewarded with a pot of rich perfect caramel sauce, to be used as filling for the little madeleines.
Pair the excess caramel sauce with apple pie, waffles or pancakes; or simply drizzle it on ice creams!
Ingredients: (yield: 28 baby madeleines or 6 – 8 medium madeleines)
(A) Caramel sauce
Whipping cream 200g
Fresh thyme sprigs 5g
(Salted or) Unsalted butter, cubes 120g
Melted butter 55g
Vanilla essence 1/4 tsp
Cake flour 50g
Baking powder 1/2 tsp
Salt a pinch
Additional butter (and flour) to grease the mould
Fresh thyme for garnish
- To make the caramel sauce: Bring whipping cream and fresh thyme to a boil. Cover and let infuse for 30 minutes. Then, strain to remove the thyme.
- In a saucepan, put in sugar and water. Cook under medium heat until the sugar dissolves and turns amber colour. As soon as the sugar reaches the desired colour, turn off the heat immediately.
- Pour warm cream over the caramelised sugar gradually. Stir to mix well.
- Stir in butter cubes and ensure the caramel is smooth and well mixed. (Note: if you would like to make salted caramel, use salted butter).
- Let it cool completely and transfer about 100g to a small piping bag fitted with a cream puff injector nozzle.
- The remaining caramel sauce can be refrigerated for a month.
- To make the madeleines: In a mixing bowl, put in egg, sugar, honey and vanilla essence. Stir to mix well.
- Sieve and add the cake flour, baking powder and salt directly to the egg mixture. Mix well.
- Mix in the melted butter to form a smooth batter.
- Chill the batter for at least an hour, or overnight. Transfer to a piping bag.
- Preheat the oven at 190 degree Celcius. Grease the madeleine mould by brushing some melted butter on the mould.
- Pipe batter into the madeleine mould, about 90% full. (I used a silicone mould.)
- Bake for about 10 minutes until the madeleines are cooked and golden brown.
- Once out of the oven, remove madeleines from the mould immediately. Inject some caramel sauce into the madeleine (about 1/4 tsp caramel sauce for each baby madeleine). Garnish with fresh thyme.
- Serve warm.