Hazelnut and White Chocolate Madeleines
32 Madeleines
13 Tbsp unsalted butter – plus a few tablespoons more to prep the pans
2 Tbsp honey
4 large eggs
½ cup granulated sugar
1 tsp vanilla paste
1 tsp hazelnut extract
1 Tbsp freshly grated orange zest
1 cup all-purpose flour
3 Tbsp hazelnut flour (I prefer Bob’s Red Mill)
2 tsp baking powder
½ tsp fine sea salt
2 tsp Chinese Five-Spice
9 ounces white chocolate
1 cup toasted and cooled hazelnuts, roughly chopped
1) Melt the butter and honey together and let cool slightly.
2) In a medium bowl, whisk together the all-purpose flour, hazelnut flour, baking powder, salt and Chinese Five-Spice.
4) In a food processor, whirl together the eggs, sugar, vanilla, hazelnut extract and the orange zest until smooth and fully combined. Add the dry mix and pulse a few times until fully incorporated. With the processor running, slowly pour in the butter/honey. Once fully combined, pour the batter into a glass bowl, cover with plastic wrap and let it rest in the refrigerator for at least one hour (or overnight).
5) Preheat your oven to 400 degrees. Brush your madeleine pans with melted butter and chill them until you are ready to bake.
6) Spoon the batter into the first pan to come 2/3 up the sides. Place the first pan on the middle rack, close the oven door and reduce the heat to 375 degrees. Bake for 9-10 minutes until the “bump” is fully risen and the edges are just beginning to brown. While the first pan is baking, prepare the second pan for baking. Make sure to bring your oven back up to 400 degrees before baking the second pan.
7) Let the madeleines cool in their pan for 3-4 minutes and then turn out onto the cooling rack.
8) Roughly chop the toasted hazelnuts. Melt the white chocolate in the microwave (20 second zaps, stirring between each) or over a double boiler.
9) Dip each madeleine into the melted white chocolate and then into the chopped hazelnuts. Return them to the wire rack to set the chocolate before serving (with tea).
