Enjoy these little French bites of delicious butter cake.
Enjoy these sweet and sophisticated black sesame madeleines.
Anyone can master the art of making madeleines, those little French bites of butter cake delight. We’re offering up a sophisticated version made with black sesame seeds and white chocolate to go with your afternoon cup of Earl Grey.
- 1/2 cup black sesame seeds, plus more for sprinkling
- 2 tbsp liquid honey
- 3 eggs
- 1/2 cup unsalted butter, melted
- 1/2 tsp pure vanilla extract
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/3 cup ground almonds
- 1/4 tsp salt
- 75 g good-quality white chocolate, melted
1 Preheat the oven to 350°F.
2 In a food processor, pulse the sesame seeds with the honey until a smooth paste forms, about 3 minutes; set aside.
3 In a large bowl, whisk together the eggs, butter and vanilla.
4 In a separate bowl, whisk together the flour, sugar, ground almonds and salt; whisk the flour mixture into the egg mixture just until combined.
5 Place 2 tablespoons of the batter in a small bowl; add 3 tablespoons of the sesame paste and stir until smooth.
6 Stir the mixture back into the batter.
7 Spoon 1 heaping tablespoon of the batter into each greased madeleine mould.
8 Bake until the edges of the madeleines are golden, about 12 minutes. Using the tip of a knife, gently loosen the madeleines from the pan and invert onto wire racks to cool completely.
9 Dip each madeleine halfway into the melted chocolate and sprinkle with a few sesame seeds.
10 Refrigerate until the chocolate is set, about 10 minutes; serve.
Makes: About 18 madeleines