Honey Madeleines with Turmeric Chai Honey

We have a wonderful French Baker at our local Farmer's Market who adores using Lazy Goat Honey in all sorts of wonderful recipes!  Meme of Fehrly Sweet & Co, has incredible skill and whenever she creates a dish with Lazy Goat Honey, not only is the dish a thing of beauty but her pairings are a match made in heaven!  Folks line up for her goods and she is usually sold out after just a few hours. One of her favorites is a French Honey Madeleine she makes with our Turmeric Chai Honey.  These little babies are magic and rarely make it home when we pick them up at the market!

To recreate these popular little French sponge cakes, we have adapted a recipe from Claudia Fleming's cookbook, The Last Course. Claudia, a renown pastry chef from Gramercy Tavern in New York, has won numerable James Bear Awards for her fabulous deserts and is known for promoting highly satisfying food with little pretense.

Our Turmeric Chai Honey is a unique infusion of raw honey, turmeric, black pepper, ginger, cinnamon and cardamon - all expertly blended in small batches and then creamed into a golden elixir that is jaw dropping, in texture and flavor. It is perfect in hot tea, makes a unique earthy coffee with a little whipped cream and is sinful drizzled on hot biscuits. It continues as a best seller at Lazy Goat Studio!

Honey Madeleines with Turmeric Chai Honey

(adapted from Claudia Fleming's recipe)

Makes 2 dozen

12 tablespoons (1 1/2 sticks) unsalted butter, plus additional softened butter for the molds

4 large eggs

1/2 cup granulated sugar

2 tablespoons firmly packed dark brown sugar

1/4 cup Lazy Goat Turmeric Chai Honey 

1 cup all-purpose flour

1/2 cup cake flour

2 teaspoons baking powder

1/4 teaspoon salt

Confectioners’ sugar for dusting

In a small skillet, over medium heat, melt the butter. Continue to let the butter cook until some of the white milk solids fall to the bottom of the skillet and turn a rich hazelnut brown, about 5 minutes. Strain the browned butter through a fine sieve into a small bowl.

In the bowl of an electric mixer fitted with the whisk attachment, beat the eggs, both sugars, and honey until pale and foamy, 2 to 3 minutes.

Sift both flours, the baking powder, and salt over the egg mixture and use a rubber spatula to gently fold in. Fold in the browned butter. Cover the batter and refrigerate for at least 8 hours, or overnight.

Preheat the oven to 400 degrees. Liberally butter the madeleine molds. Spoon or pipe the batter evenly into the molds. Bake for 5 to 7 minutes, until golden brown. Transfer the pans to a wire rack to cool for 5 minutes, then unmold the cakes and let them cool completely on the rack. Dust the madeleines with confectioners’ sugar before serving.