Craving for a caramel-flavoured dessert? Try these Dulce De Leche Madeleines – a twist on the French classic.
Hello, everyone! I hope you’ re doing well. So am I – thanks for asking! I will be extremely quick today as I am working on my post during my “lunchtime” – I know things are a bit vague and not so strict these days, but I still try to stick to my schedule. But please don’t ask if that works 100% – I will lie :)
So, there are a couple of things/thoughts I’d like to share with you.
- As I promised in my previous post, I am going to have LOTS of dulce de leche recipes these days. I hope you don’t mind! Thus, I am proudly presenting these delightful Dulce De Leche Madeleines;
- That’s my birthday next week, so I must make something more complicated (Like a layer cake) with LOTS of dulce de leche. Do you agree with me? If you have some recipes in your collection, please do share!;
- It’s snowing outside! Yup, it’s April, 28, and it’s snowing;
- Remember I promised to share some other good news, besides moving to a house? We’ve got a puppy! I am a cat person, so that’s more Andrey’s “project”, but I still must admit he’s super cute!
- And the best part is that that’snot all. However, you must wait a little bit longer – I will tell you more next week (Because it’s better to stretch some good news over the course of a few weeks, right? :)
Anyway, these Dulce De Leche Madeleines are amazing: they’re moderately sweet, with a deep caramel flavour, slightly crispier (from the caramelization) outside that other madeleine recipes, and they’re so addictive! Please go ahead and make some too!
Cheers for now.
- 3 eggs, room temperature (Take from the fridge 2-3 hours prior baking)
- 1/3 cup sugar (I used light brown)
- 2/3 cup dulce de leche
- 130 gr. butter
- 1 cup flour, preferably cake&flavour, sifted+some for dusting
- 1/2 tsp. baking powder
- Melt the butter and let it cool for about 10 minutes.
- In meanwhile, in a large bowl place the eggs and beat with a whisk for 30 seconds, until foamy.
- Add the sugar and continue whisking for about 9 minutes.
- Stir in the dulce de leche and mix just to combine – the mixture will become less foamy, but that’s fine.
- Fold in the flour and baking powder. Don’t whisk the mixture – gently fold in the dry ingredients with a spatula.
- Reserve about 2 tbsp. of the melted butter and add the remaining in the batter. Gently mix to incorporate.
- Let the batter stay for at least 10 minutes.
- Preheat oven to about 190 degrees C.
- Greece the madeleine moulds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
- Fill each mould no more than 2/3 full – the batter will expand in the oven.
- Place the mould in the oven and immediately reduce heat to about 170-175 degrees C.
- Bake for about 8-10 minutes. Don’t open the oven first 5minutes.
- Remove from the oven and immediately flip the mould to release the cookies. You can use a knife or spatula to release the cookies.
- Repeat with the remaining batter – just butter and sprinkle with some flour each time (No need to wash the moulds).