These addictive golden delights have a soft and airy interior.
Recipe by Plat du Jour’s executive chef David Parkin.
Prep Time and Cook Time
12 hours and 30 minutes; 45 minutes
Caster sugar (125g)
Demerara sugar (125g)
Plain flour (225g)
Baking powder (5g)
Red berry compote
Unsalted butter (3 tsp)
Brown sugar (55g)
Lemon juice (2 tsp)
Mixed berries (340g)
1. Prep the ingredients
• In a pan over high heat, melt the butter for about four minutes or until light brown and aromatic. Set aside.
• Using an electric mixer, whisk the eggs and caster sugar beginning at low speed then at high speed until ribbons form. Set aside.
2. Mix the batter
• Heat the demerara sugar and honey together to 120°C until the mixtures melts, caramelises and thickens. Reduce heat to low.
• In a separate bowl, pour the egg mixture into the sugar and honey mixture while whisking. Mix well to avoid lumps.
• Fold in the flour, baking powder and melted butter. Cover the batter with cling wrap and refrigerate overnight.
3. Bake the honey madeleine
• Preheat heat oven to 175°C.
• Spray shell moulds with oil and scoop batter into each mould. Bake for 12 to 15 minutes or until golden brown.
4. Make the berry compote
• Melt the butter over high heat until clarified, then add the brown sugar, lemon juice and mixed berries.
• Heat for eight to 10 minutes until the berries are soft and the syrup slightly thickened.
5. Decorate and serve
• Cool on a rack for five minutes. Dust with icing sugar and serve with berry compote on the side.