Following on from the previous recipe for classic madeleines, we can make a few simple changes and make some wonderful Madeleine variations including these fantastic brown butter madeleines stuffed with chocolate hazelnut spread and coated in dark chocolate. The key to keeping the texture of these madeleines the same as with the classic recipe is that once you’ve browned the butter you need to add back the moisture that has been cooked off, otherwise the madeleines dry out very quickly. You can simply add water, as this the butter loses through evaporation, or you can add milk which adds a little extra fat. Make sure you check out the previous blog post for more tips on making the perfect Madeleine.

Hazelnut Brown Butter Madeleines
Makes 15-18 (depending on tin size)

125g unsalted butter, diced
20ml water (or milk)
125g caster sugar
2 large eggs
1 tsp vanilla bean paste
125g plain flour
1 tsp baking powder
Pinch of fine sea salt
35g roasted hazelnuts, roughly chopped

Filling and Topping

100g chocolate hazelnut spread
150g dark chocolate, finely chopped

Place the butter into a small saucepan and place over medium heat. Cook the butter until melted, once melted it will start spattering, this is the water cooking out of the butter, it will then foam up and the milk solids will sink to the bottom of the pan and then brown. Once the butter starts to foam, keep your eyes on the butter because it can go from browned to burnt very quickly. Tip the butter into a small bowl, making sure to scrape out all of the browned milk solids, add the water or milk and then set aside to cool slightly.

To make the batter place the sugar, eggs and vanilla and whisk briefly just until the sugar has dissolved, you don’t need to incorporate any air in this stage.

Sieve the flour, baking powder and salt into the batter and using the whisk stir together until a smooth and thick batter is formed. Pour in the melted browned butter butter and stir until a smooth batter is formed. Scrape the batter into a piping bag then seal either by tying the end in a not or using a sandwich bag clip. Refrigerate the batter for at least an hour but preferably overnight.

When ready to bake preheat the oven to 210ºC (190ºC Fan). Whilst the oven preheats lightly grease a 12-hole Madeleine pan (I prefer traditional metal tins without a non-stick coating) with softened butter and dust with a thin layer of flour. Tip out any excess flour so that you have a very thin coating. Place the tin into the freezer.

To make the madeleines, make the batter as above using the browned butter. Once you have piped the madeleines scatter the chopped hazelnuts over the madeleines before baking. Bake for 10-12 minutes until the madeleines are risen and browned around the edges but still a little pale in the centre. Remove from the oven and allow to cool for a minute or so before turning out from the tin to cool.

When the madeleines have cooled scrape the chocolate spread into a piping bag fitted with a thin narrow piping tip (a Bismarck tip is perfect for this). Stick the piping tip into the middle of the Madeleine and pipe in some of the spread.

To coat the madeleines in chocolate you can simply melt the chocolate or if you want a more polished and professional finish you can also temper the chocolate. Whichever method you choose simply add about a tablespoon of chocolate to each depression in your Madeleine tin and gently press in a Madeleine to each depression. Place the tray into the freezer for 10-15 until the chocolate is set then turn out and enjoy. Because these madeleines are not fully coated in chocolate or a glaze like the lemon madeleines they are best enjoyed as close to baking as possible.