BOUNTY™ MADELEINE RECIPE
62.5g sachet pastry flour
5g sachet baking powder
5g sachet baking soda
85g sachet light brown sugar
40g sachet caster sugar
20g sachet desiccated coconut
55g sachet Rainforest Alliance vegan dark chocolate
5g sachet linseed/flaxseed
1/2 vanilla pod
3 eggs separated- if you are making a non vegan version
45ml water- if you decide to make plant based
120ml melted butter and extra for greasing
Madeleine mould (9 cavities)
Silicone piping bag
Ingredients you will need to add
Recommended equipment to add
- Wash any new equipment that comes into contact with food.
- Remember you can recycle our sachets at all major supermarkets with other plastic bags.
Generously grease two silicone madeleine moulds with soft butter and place them on a baking tray. You could also make this recipe in two and half batches.
If you are making a plant-based madeleine, make your flax eggs by emptying the 3 sachets of linseed/flax into a small bowl and pouring in 75ml of water. If you are using free range organic eggs make sure they are at room temperature.
- Take the flour, baking powder, baking soda sachets and sift into a medium bowl.
In the bowl of a stand mixer fitted with the whisk attachment, whisk flax eggs/free range organic eggs and both types of sugar together for 5 minutes until the mixture is pale and thick. You can alternatively use a handheld electric or manual whisk.
Meanwhile melt 120g of butter (plant or dairy) into a saucepan on a medium heat. Once melted pop on the lid and turn up the temperature to medium to high. Let the butter bubble for 1 minute or until it starts to look caramel in colour, then take off the heat and cool. This is called beurre noisette or brown butter.
Slit your vanilla pod in two and scrape out the seeds. You can keep the skin and pop into sugar to give it a hint of vanilla.
- Add the vanilla seed to the egg mixture.
- Fold in the cooled beurre noisette and dry mixture in three goes using a spatula, until just incorporated.
- Cover with a tea towel and place in the freezer for 15 minutes.
In the meantime, preheat the oven to 220°C.
Fill the rested batter into a silicone piping bag and pipe each shell cavity with batter or about three-quarters full.
- You can alternatively use two teaspoons to fill the cavities.
To get that distinctive hump you’ll need to freeze again for 10 mins.
Next, bake for 9 mins until they are puffed and golden.
Unmould straight away.
As soon as you take the madeleines out of the oven by turning the mould upside down and gently easing out. If some madeleines are sticking, use the tip of a butter knife.
- If you are making this recipe in batches, you will need to repeat the 3 previous steps again.
Whilst the madeleines are baking, empty the sachet of chocolate and coconut into a small bowls. Microwave the chocolate for 15 second bursts, stirring each time until the chocolate is melted and glossy.
Place the madeleine shells side up on a wire rack, set over a baking sheet.
Dip the tops of the Madeleines in a slightly tilted way in the melted chocolate, then sprinkle with the desiccated coconut. Leave to set on the wire rack. These are best served warm and fresh.
Serving suggestion and storage
- Always serve madeleines at room temperature. Madeleines are best enjoyed freshly baked, but they will also keep in an airtight container at room temperature for up to 3 days.
*All sachets are recyclable at all major supermarkets. Simply keep them with the rest of your supermarket bags and they will be recycled.
*Wash any new equipment that is in contact with food throughly.
Ingredients contained in kit: Sugar, Wheat Flour, Dark Chocolate (Cocoa Mass, Raw Cane Sugar, Cocoa Butter), Desiccated Coconut, Ground Linseed, Vanilla Pod, Gluten-Free Baking Powder (Sodium Dihydrogen Diphosphate, Sodium Bicarbonate, Calcium Sulphate), Bicarbonate of Soda
*Risk of trace particles from manufacturing of Sesame, Soy, nuts, Peanuts and Milk
Calories 105, Fat 6.3 grams, Saturated Fat 3.8 grams, Sugar 6.1 grams