Beurre Noisette
Madeleines Nakes 28-32


Take a small pan...
and measure in 1/4 cup + 1/2 tablespoon (67g) milk, 1/4 cup + 2 tablespoons (75 g) sugar, 1/4 cup (52 g) dark brown sugar (packed).

place pan over a low flame and stir until sugar has dissolved and mixture is homogenous (should only take a minute or two.)

in a medium bowl place 3 large eggs, and 2~ish teaspoons vanilla bean paste (or extract). pour in milk sugar mixture and whisk until homogenous.
set aside

Take another small pan...
(or clean the one you
just used)
and place in 1 cup plus 2 tablespoons (255g) unsalted butter, place over low heat and melt. once melted and foamy on top begin shaking and swirling pan to incorporate the foam on top back into the bubbling butter. continue until all foam has subsided and it is just bubbling. be sure to scrape down the sides of the pan occasionally.

leave it for a minute when bubbling and then begin shaking the pan again to make sure the milk solids that are forming are not sticking to the bottom.
as soon as it starts to foam on top again shake vigorously to see if any brown bits are forming, if you think you see brown bits go ahead and stick your face over the pan and smell. if it’s faintly nutty turn the heat off and set aside. if you think it may be a little farther place in the fridge.

Take a large bowl...
and sift into it 1 3/4 cup (187 g) pastry flour (if you can’t find any substitute with all purpose. people in Europe t55 will work fine I bet t45 will be even better), 1 1/2 teaspoons baking powder, a scant 1/2 teaspoon baking soda, and 3/4 teaspoon kosher salt. sift this into the large bowl and then make a well in the center. pour in your egg sugar mixture into the middle of the flour well.

Grab a whisk...
and mix the wet ingredients in a circular motion in the middle of the flour well - forming a whirlpool. this method of whisking will allow for the dry mixture to slowly get picked up from the edges of the wet mixture.
mixing like this will take you quite a bit of time but will leave everything to be well incorporated with no lumps, and a homogenous batter.

once fully mixed pour in your brown butter and make sure to scrape up all the brown butter bits on the bottom of the pan. whisk in the butter until evenly combined.

grab a tupperware...
(or any storage container)
pour in the batter and refrigerate for 24 hours.
this will be the perfect amount of time for the flour to get hydrated by the liquid ingredients, I have made after 2 and 3 days of it staying in the fridge and the batter will be thicker and will spread less when baked

Pre-heat your oven to 425...
while it’s heating up lightly but thoroughly butter your metal madeleine tray (I emphasize metal as it is much better for making madeleines than silicone — metal conducts heat better than silicone. silicone is only useful for easy removal, but as long as your madeleine tray is properly buttered they will come out easily). the most thorough way to butter the tray is to melt 1 tablespoon of butter and brush it into each mold with a pastry brush. but, if you’re not feeling that, you can smear some butter on some wax paper and rub it in each tin thoroughly. 
place the tin in the freezer until ready to use at a minimum for 10 minutes.

once oven is pre-heated (make sure it is actually at at-least 400 degrees with your oven thermometer, many ovens say they are pre-heated but are actually not at temperature) take the mold out of the freezer and your batter out of the fridge. using a 1.6” ice-cream scoop (0.8 oz or 1.8 tablespoons) scoop and level the batter then dollop into each mold. If you do not own a scooper of this size either pipe with a pastry bag or spoon into the mold, you are looking for it to be about 3/4 of the way full. once all molds are filled gently press down the domes on them so that they fill the mold and can bake evenly (don’t be a perfectionist here, just a lightly press with your finger or a knife.)

place the madeleines directly in the oven — you want them and the pan going in as cold as possible! this helps you get a better hump! as soon as they go in the oven turn the temp down to 350-365 (know if your oven runs cold or not). bake for 11-13 minutes (mine generally take 12 or 13) — you can test by pressing the hump of one, if some liquid comes out they are not done. as soon as they come out of the oven using a knife gently lift them out of the pan and onto your counter.

to bake the rest: repeat all steps from freezing the mold (which should only take about 10 minutes, through baking)

let cool at least 15 minutes before eating (flavor becomes more pronounced when they’re cool, plus if you powder sugar them while they’re hot it will melt.) then dust with powdered sugar when cool

Full length tutorial: