chilli crisp madeleines with miso-golden syrup glaze
salty sweet spicy
stick with me here
these mads are for anyone who really enjoyed the gochujang caramel cookies, or fluffy torpedo’s pork butter, chilli oil, roasted toffee almonds ice cream
they’re a little weird, a little sweet, a little salty, a little spicy
the batter needs to rest for a little while to get the signature madeleine hump, but the bake time is so short (9 minutes!) that it seems like a fair trade-off
as an aside - we rest the batter and chill the tin to allow the gluten to relax, the browned butter to solidify slightly, and the edges of the batter to set in place
when the batter hits the hot oven, the contrast between hot and cold creates a sudden burst of steam (and co2 from the self-raising flour). the cold edges are stuck in place, so the only place it can go is up through the middle, which creates the hump. madeleines made from room-temp batter and in a room-temp tin will still be tasty, just flatter and slightly less crispy at the edges
yields 6-7
ingredients
mads
45g butter
20g sugar
1 egg
20g milk
12g lao gan ma chilli crisp
45g self-raising flour
glaze
10g white miso
15g golden syrup
10g warm water
extra chilli crisp, to finish
method
mads
add the butter (45g) to a small saucepan over medium-high heat
cook, swirling occasionally, until the sounds die down and the milk solids begin to brown
transfer immediately to a bowl and let cool
once cooled, stir in the sugar (20g), egg (1), milk (20g), and chilli crisp (12g)
fold in the flour (45g) until just combined, then set aside to chill for 30 minutes
while the batter is resting, preheat the oven to 210 C (fan-forced)
butter and flour the madeleine tin, then place the tin in the fridge to chill alongside the batter
spoon the into the tin and bake for 9-10 minutes
turn the mads out immediately onto a wire rack, hump side up
brush over the glaze (see below) while still hot
optionally: top with a little extra crispy chilli oil bits
eat within the hour, mads do not last!
glaze
whisk together the miso (10g), golden syrup (15g), and warm water (10g, adding more as needed) to create a smooth, glossy glaze
