Madeleines

Bake these delicious cakes on your Big Green Egg for even more depth of flavour – it’s surprisingly easy. In this kamado recipe, pastry chef Hidde de Brabander first prepares beurre noisette: browned butter with a slightly nutty flavour that adds extra depth to the madeleines. Want to give your madeleines a flavour twist? Try folding in citrus zest, dried herbs, spices or even small pieces of crispy bacon for a unique variation. For the best results, let the batter rest in the fridge for at least 8 hours. This allows the flavours to develop and helps create the madeleines’ signature hump  – a hallmark of these classic French cakes.

IN ADVANCE

1. Light the charcoal in the Big Green Egg and heat to 180°C using the heat shield and stainless steel grid.
2. Place a small skillet on the grill and add the butter. Close the lid and let it melt gently. Meanwhile, slice open the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the melting butter. Let the butter brown, releasing a nutty aroma.
3. Remove the skillet from the EGG and let the butter cool to around 40°C; you can check this using a core thermometer. In a separate bowl, beat the eggs and sugar until light and fluffy. In another bowl, mix the flour, baking powder and salt, then sift twice. Fold the dry ingredients into the egg mixture.
4. Remove the vanilla pod from the cooled brown butter, then fold the butter into the batter. Cover the bowl with cling film and refrigerate the batter for at least 8 hours. Extinguish the charcoal, or if you’re continuing to cook, use the EGG for another dish in the meantime.

METHOD

1. If the charcoal has gone out, relight the Big Green Egg and heat to 190°C using the heat shield and stainless steel grid.
2. Grease two madeleine moulds (for 20 madeleines) with butter. Transfer the batter to a piping bag and fill each cavity three-quarters full. Place the first mould on the grill, close the lid and bake for about 8 minutes until golden brown and cooked through.
3. Remove the first batch from the EGG, then repeat with the second mould. Madeleines are best enjoyed warm.