burnt butter madeleines with chocolate ganache sauce

Cooking Directions

• Butter a 12-hole madeleine tin and very lightly dust with flour and chill in freezer (ideally overnight).
• Beat together the eggs, sugar, vanilla and honey, then add the flour, cinnamon and salt, and finally mix in the cooled butter.
• Chill mixture until ready to bake – so good to make the day before and impress your guests.
• Preheat the oven to 210°C (190°C fan-forced).
• Spoon the mixture into the prepared madeleine tin and bake for 8-10 minutes or until puffed up with the famous ‘hump’ and golden.
• Turn out onto a cooling rack with baking paper under the rack (this is for the chocolate drips later) while you cook a second batch. If you like, you can dust the just-warm madeleines with icing sugar.
• For the ganache sauce, place the Bulla Cooking Cream and vanilla bean paste in a saucepan and bring to a gentle boil.
• Place the chocolate in a heatproof bowl and pour the hot cream over the top. Whisk until completely incorporated.
• Dip a cooled madeleine on an angle into the ganache and place back onto the cooling rack. Sprinkle with a few pinches of crushed pistachios and rose petals. Repeat with remaining madeleines.
• When ganache has set, place madeleines on a platter and serve.
• *Cook’s Notes: To make the brown butter, melt 200g butter in a saucepan over a medium heat until just bubbling. The butter will begin to foam, make sure you watch it carefully. When the foam subsides, it will turn from yellow to a hazelnut brown. Remove saucepan from heat and allow to cool.