Brown Butter Chocolate Madeleines using Sourdough Starter Discard
This is a quick and easy recipe for brown butter chocolate madeleines perfect for using up excess sourdough starter discard.
Equipment
- oven
Ingredients
- 40 grams spelt flour See notes on flour
- 80 grams sourdough starter discard
- 80 grams melted unsalted butter See notes on browning butter to reduce water
- 80 grams coconut palm sugar
- 2 medium eggs beaten
- 1 tbsp cacao powder
- 1 tsp Vanilla extract
Instructions
- Preheat the oven to 180 deg centigrade
Browning the Butter
- To brown the butter, pour the melted butter in a saucepan and heat on medium heat until the butter solids start separating out. The melted butter will turn a light brown from the yellow liquid. Keep stirring the butter and ensure that it does not start to burn. The butter will turn brown once it is a deep brown (not black) along with a nutty toasted aroma. See notes
Baking the Madeleines
- In a large bowl mix all the dry ingredients i.e. flour , coconut palm sugar and cacao powder.
- In a bowl using a hand or electric mixer, whisk in the eggs until light and fluffy.
- Then In a separate bowl mix all the wet ingredients i.e. cooled brown butter, vanilla extract and beaten eggs.
- Mix the wet and dry ingredients followed by the sourdough starter. Mix well until everything is a homogeneous mixture.
- Chill the batter in a refrigerator for atleast 4 hours and preferably overnight. Chilling the batter is essential to form the bump or nipple in the madeleine as they bake
- Before baking the madeleines, butter a madeleine tray and dust with flour. Pour the batter with a spoon taking care not to overfill each mould completely as the madeleines will rise when baking.
- Bake the madeleines in a pre-heated oven at 180 deg centigrate for 18-20 min until fully baked. You should be able to see the "nipple" or bump in the madeleines.
Notes
- Browning the butter - Measure the weight of the brown butter once done. It should have reduced 30-40% in weight depending on the butter fat percentage. For instance my butter reduced from 80 grams to app. 55 grams after I had browned it.
- On flours - I like to use wholegrain spelt flour in all my baking. However if you can't get spelt flour, then use standard all purpose flour fit for baking.