Salted Caramel Chocolate Madeleines

I really love Rachel Khoo's recipe for madeleines with lemon curd and raspberries but they're pretty summery and, well, it's not. I purchased a silicon madeleine tray  (for only £6) from the brilliant Sew White the other week and was itching to use it but not quite sure what flavour to make. Sew White is such a cute site, I also got some of the chocolate teacake moulds and some chocolate button moulds. I've got loads of ideas for food presents for Christmas and I've been experimenting with recipes. 

Salted caramel is big at the moment. If you hadn't noticed, where have you been?! Inspired by Rachel Khoo injecting lemon curd into her madeleines I decided to try it out with salted caramel. So so good! I made two batches and the 2nd worked best as I let the caramel cool longer so it was easier to inject without going EVERYWHERE (which it did on the first batch as it was too runny). I initially made double the amount for the caramel below but there was too much left over so I'm giving you the recipe for half.

I would also like to mention that I would like to pour salted caramel on pretty much every food going. There's a tiny thought floating around my mind over whether it's too much to put it in my porridge for breakfast tomorrow...the answer is probably. I put two squares of dark chocolate in my porridge last week and it felt like the best idea I'd ever ever had. I was happy in that chocolate porridge moment. 

My lemon chiffon disappeared in about 10 minutes at work on Monday. I didn't even have to announce I'd left it in the's like the people on my floor at work have some kind of cake sensor. They just know when there is cake nearby. 

I used my plan to make salted caramel as an excuse to buy from another of my latest favourite sites, Sous Chef. I spend a lot of my lunch breaks browsing this site for obscure ingredients and trying to work out where I can work them into a bake. I bought some fleur de sel - which is really the best salt to use in salted caramel, don't use table salt - some pearl sugar and some chocolate beads. They sell everything from mexican hot chocolate to dried cornflour to himalayan salt as well as natural food colourings and molecular ingredients. They've also got cookbooks - including the Momofuku Milk Bar book which I'm desperate for - and cookware. It's a cook and bakers dream and great to find somewhere to get hold of those elusive ingredients. I can fast see Sous Chef being my first stop every payday. Their packaging is also really lovely and appeals to the neat freak in me. 

I've rambled a little there so let me tell you how to make these chocolate treasures!

Salted Caramel Chocolate Madeleines
(Recipe adapted from Mowielicious)

for the salted caramel:

35g unsalted butter
25g soft light brown sugar
25g caster sugar
25g golden syrup
60 ml double cream
1/2 teaspoon fleur de sel

for the madeleines:

180g butter, melted
180g plain flour
180g caster sugar
4 eggs
2 heaped tbsp cocoa powder
2 tsp baking powder

to decorate:
100g dark chocolate, melted

  1. Start by making the caramel, this way you can leave it to cool whilst you make the madeleines. Melt the butter, sugars and golden syrup in a small pan and let simmer for 2-3 minutes. 
  2. Pour in the cream and the fleur de sel and stir. Cook for one more minute and then remove from the heat and let cool. I put mine in the fridge, it's even fine if you make this the day before. 
  3. For the madeleines, prepare the tray by greasing and lightly dusting with cocoa pwder. Melt the butter and set to one side. 
  4. Whisk the eggs and sugar together for 5 minutes until thick. 
  5. Mix in the flour, cocoa powder and baking powder. Then add the melted butter.
  6. Let the mix sit for 10 minutes, this helps create the little hump on the madeleines which will help when injecting the caramel.
  7. Using a piping bag, pipe a blob that fills about 2/3 of the madeleine 'hole'. Bake for 10 minutes and then leave to cool.
  8. To inject the caramel, fill a piping bag fitted with a small round nozzle. Push the nozzle into the hump the madeleine and squeeze the caramel in until it just starts to peek through the hole you have created. 
  9. Finally, melt the dark chocolate in a double boiler and drizzle all over the ridged side of the madeleines .