Caramel Madeleines

No, I'm definitely not in search of lost time, but in search of a nice simple dessert, always.
And that's what madeleines are for me. A perfect little piece of sweetness, soft and with that slight, slight hint of chewiness. Me and my daughter almost had a fight for the last one. And had to make another batch almost immediately.
Moreover, we both love caramel flavour, and making caramel for madeleins was almost a cheap excuse to make a batch of caramel ice cream, too.
And time, even if it's not lost, is flying. School started today (and it was about time, I'd say), and kids are so excited, but it evokes a kind of melancholic feeling to see them grow so quickly.

Caramel Madeleines

* 1 egg
* 50 g sugar
* 1 honey
* 1/2 teaspoon vanilla extract
* 2 TBspoons caramel sauce
* 55 g melted butter
* 60 g flour
* 1/2 teaspoon baking powder

Beat well the egg, sugar, honey and the vanilla extract, using an electric mixer.
Add the caramel sauce.
Sift the flour with the baking powder and add it one spoon at a time mixing at low speed.
Add the melted and cooled butter pouring it slowly into the batter.
Cover the mixing bowl and put it in the fridge for the batter to cool for 1 hour (you may even prepare it ahead and leave in the fridge overnight). The passage from the fridge to the hot oven will cause a shock and the formation of the hump characteristic in madeleines.
When ready to bake preheat the oven to 220°C. Grease and flour the 12-madeleine pan (or 15-mini madeleine pan).
Spoon the batter into the pan (it will level on its own, just don't overfill the holes).

Bake them for about 7 minutes. Take the pans out of the oven and gently remove the madeleines from the pan.
Serve them with a cup of your favourite tea.

I have to admit that the silicon madeleine pans I have are not so perfect, and it is absolutely necessary to grease and flour them well or everything sticks inside, but they're the only ones I've managed to find so far.

Madeleines al caramello


* 1 uovo
* 50 g zucchero
* 1 cucchiaio di miele
* 1/2 cucchiaino di estratto di vaniglia
* 2 cucchiai di salsa al caramello
* 55 g burro fuso
* 60 g farina
* 1/2 cucchiaino di lievito in polvere (per dolci)


Sbattete l'uovo con lo zucchero, il miele e l'estratto di vaniglia.
Unite il caramello.
Setacciate la farina con il lievito e aggiungetela un cucchiaio alla volta continuando a sbattere a velocità bassa.
Fate sciogliere e raffreddare il burro poi versatelo a filo nel composto.
Coprite il composto e lasciatelo in frigo per 1 ora (o anche tutta la notte).
Quando siete pronti per cuocere le madeleines, accendete il forno a 220°C.
Imburrate e infarinate lo stampo per madeleines (il mio è in silicone ma bisogna imburrarlo e infarinarlo bene lo stesso, altrimenti rimane tutto attaccato dentro).
Cuocetele per circa 7 minuti. Sfornate e togliete dallo stampo. 
Questi dolcetti sono migliori appena fatti, serviti con una tazza di tè.

Madeleines s karamelom


* 1 jaje
* 50 g šećera
* 1 žlica meda
* 1/2 žličice ekstrakta vanilije
* 2 žlice karamel umaka
* 55 g otopljenog maslaca
* 60 g brašna
* 1/2 žličice praška za pecivo


Umutite mikserom jaje sa šećerom, medom i ekstraktom vanilije.
Umiješajte karamel umak.
I dalje muteći dodajte žlicu po žlicu brašno prosijano s praškom za pecivo.
Dodajte maslac, koji ste prethodno otopili i malo prohladili, sipajući ga u tankom mlazu ili žlicu po žlicu, i dalje muteći mikserom na srednjoj brzini.
Pokrijte zdjelu s tijestom i ostavite u hladnjaku 1 sat.
Zagrijte pećnicu na 220°C.
Kalup za madeleines namažite maslacem i pobrašnite.
Stavljajte tijesto žličicom u kalup (nemojte kalupe prepuniti i nije potrebno tijesto poravnavati).
Pecite ih 7 minuta u zagrijanoj pećnici.