English Toffee Madeleines dipped in White Chocolate
32 Madeleines – using two Madeleine baking trays
13 Tbsp unsalted butter
4 teaspoons local honey
4 large eggs
½ cup granulated sugar
1 tsp vanilla paste
1 ¼ cup all-purpose flour
2 tsp baking powder
1 tsp Chinese Five-Spice powder
½ tsp fine sea salt
½ cup Heath English Toffee Bits
1 cup white chocolate chips
1) Place the 13 Tbsp of butter and 4 tsps. of honey in a small saucepan over low heat until the butter has melted. Stir to combine, remove from heat and let cool to room temperature. (Alternatively, for a nuttier flavor, brown the butter and then pour it into a glass measuring cup and stir in the honey. The honey will reduce the temperature so the butter can be used right away.)
2) Whisk together the flour, baking powder, five-spice powder and salt. Set aside.
3) Place the eggs, sugar, and vanilla paste in a food processor and process until smooth and combined. Add the flour mixture and pulse a few times to combine. While the processor is running, slowly pour in the cooled butter/honey until the batter is combined. Pour the batter into a bowl, cover with plastic wrap and let rest in the refrigerator for at least one hour. (Usually, I make my batter the night before and let it chill in the fridge overnight before baking in the morning.)
4) Preheat the oven to 400 degrees. Lightly spray your madeleine pans with baking spray with flour
5) Portion the batter into the individual madeleine wells - 2/3 full. Sprinkle 1 tsp toffee bits on top of the batter, making sure none of the toffee is touching the pan.
6) Place one tray in the oven and immediately turn down the oven to 375 degrees. Bake for roughly 10 minutes until the “humps” are just solid. Remove from the oven and let sit 3 minutes before turning the cakes out onto a cooling rack. Reheat the oven to 400 degrees and bake the second tray in the same manner.
7) While the madeleines are baking, melt your white chocolate either over a double bowler, or carefully in the microwave using 20 second zaps (and stirring between each zap). While the madeleines are still warm, dip into the white chocolate and place on a sheet of parchment to set the chocolate.
