Dulce De Leche Madeleines

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.

1. 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;
2. 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!;
3. It’s snowing outside! Yup, it’s April, 28, and it’s snowing;
4. 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!
5. And the best part is that that’s not 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.

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Dulce De Leche Madeleines

Recipe by Ben | Havocinthekitchen

0.0 from 0 votes

Course: Madeleins

Servings

12-18

servings

Prep time

30

minutes

Cooking time

15

minutes

Craving for a caramel-flavoured dessert? Try these Dulce De Leche Madeleines – a twist on the French classic.

Cook Mode

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Ingredients

• 3 eggs, room temperature (take them out of the fridge 2-3 hours prior baking)

• 1/3 cup (65 g.) sugar (I used light brown)

• 1/2 cup (150 g.) dulce de leche

• 1/2 cup 125 gr. butter

• 1 cup (120 g) all-purpose flour, sifted + some for dusting

• 
  1/2 tsp. baking powder

Directions

• Melt the butter and let it cool for about 10 minutes.
• In the 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. You can also use a hand mixer and beat for about 4-5 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 – better for 20 to 3o minutes.
• Preheat oven to about 375 degrees F (190 degrees C).
• Greece the madeleine molds with the reserved melted butter, sprinkle with extra flour then tap the pan to remove the excess of flour.
• Fill each mold no more than 2/3 full – the batter will expand in the oven.
• Place the mold 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 mold 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 molds).