Brown butter and yuzu madeleines

As soon as I see a photo of well rounded madeleines, I can’t resist, and I try the recipe. It must be said that the humpback madeleine is my Holy Grail. I know, I’m sure that one day I will succeed… But in the meantime, trial after trial, month after month, year after year, I still haven’t found the recipe that will work every time for me.

So a while ago I ditched my silicone mold for a metal mold. I was then convinced that no bump could resist me. In the end, it is a total failure! My madeleines have never been so flat.
When I came across this photo, I once again rolled up my sleeves and grabbed my whip for yet another attempt. I had never tried it with brown butter before.

With this recipe, I also wanted to put the iron mold and the silicone mold in competition. The madeleines you see in the photo are the ones I made with my silicone mould. The others, take my word for it, were totally missed. And, even if these are not perfect, they are still very good, especially with their little taste of yuzu.
Their texture is totally to my taste and corresponds to the idea I have of a good madeleine.

Brown butter and yuzu madeleines:
(According to Merceditas Bakery)

250g butter
3 eggs
130g sugar
30g of honey
60g milk
1 to 2 tsp of yuzu paste (or vanilla extract, lemon zest, etc.)
200g flour
10 g baking powder

Cut the butter into pieces and put it in a small saucepan.
Heat over low heat until it smells of hazelnuts. You can remove surface deposits as you go, using a spoon. Be careful not to burn the butter.

Let cool.

Whisk eggs and sugar until frothy.
Add honey, milk and yuzu. Whisk.
Add flour and yeast. Whisk briefly.
Add 200g hazelnut butter gently cooled while whisking.

Film this dough and refrigerate overnight.

The next day, preheat the oven to 230°C, in static heat.

Spread the batter into a mold. With these quantities, you will make 24 madeleines.

Bake the madeleines and lower the temperature to 200°C.
Let cook for about 12 minutes.

Store in an iron box. Eat them preferably the same day or the next day.

To finish: if you use an iron mold, do not forget to grease it. It must be very cold, before being reused for another batch.

I found by chance yuzu flavoring paste. I would prefer real yuzu juice, but failing that, I thought that this product could be nice to better discover this citrus fruit. The taste was a little too light, especially the next day.
Flavor these madeleines as you see fit.
The hazelnut butter, very present in the raw dough, also softens a lot during cooking.

Well, what do I do with my iron mold now?
The madeleine will always remain a mystery to me…

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