Puffed, golden and unmolded warm with their little humps, these madeleines carry Hédène’s Alfalfa Honey, a now-rare honey from the Ardennes Regional Natural Park, with its exceptional sweetness, floral fragrance and discreetly fruity overtones.
Makes 16 · 25 min + 1 h chilling
- Melt 1/2 cup (115 g) of butter and let it cool slightly.
- Whisk 2 eggs with 1/4 cup (50 g) of sugar and 3 tbsp (60 g) of alfalfa honey until pale, then fold in 1 cup (120 g) of flour mixed with 1 tsp of baking powder, followed by the butter.
- Cover and refrigerate the batter for 1 hour.
- Preheat the oven to 400°F (200°C), spoon the batter into buttered madeleine molds and bake for 9 to 11 minutes, until puffed and golden.
- Unmold right away and serve warm with tea.
The star of this recipe: Alfalfa Honey, by Hédène.
