White Chocolate & Raspberry Madeleines

Makes 20

Ingredients

• 113 gr butter

• 20 gr brown sugar

• 15 gr honey

• 60 gr sugar

• Pinch of salt

• 150 gr flour

• 1/2 tsp baking powder

• 50 ml milk, room temp

• 3 large eggs, room temp

• Half lemon zest

• To decorate

  • White chocolate, melted

  • Freeze-dried raspberries, crumbled

Instructions

1. In a medium-sized saucepan, place butter, brown sugar, and honey. Over medium heat cook until butter melts.

2. In the meantime, in a large bowl, mix sugar, salt, flour, baking powder, eggs, and milk. Pour the butter mixture, and whisk until no lumps are visible. Add lemon zest and combine.

3. Transfer the batter into a piping bag, and let it rest in the fridge for at least 2 hours or preferably overnight.

4. Preheat the oven 190°C/375°F. Lightly butter the madeleine pan. Cut 2 cm (0.75 inch) opening at the tip of the piping bag, and pipe the batter into the cavities about 3/4 the way up. Bake for 10-12 minutes, or until golden brown. Immediately remove the madeleines from the pan by tipping the pan.

5. While they are still warm out of the oven, dip madeleines into melted white chocolate and cover with freeze-dried crumbled raspberries. Enjoy warm!