Opulent Saffron Madeleines with Edible Gold
Delicate saffron-infused madeleines, adorned with a dazzling edible gold finish and vibrant chocolate accents. A sophisticated dessert perfect for any occasion.
Equipment Needed
- Madeleine Pan
- Microwave (or Double Boiler)
- Oven
- Piping Bag
- Small Brush
- Stand mixer
- Whisk
- Wire rack
Ingredients
- 60.00 gAll-Purpose Flour(Ensure it's gluten-free if needed)
- 0.25 tspKosher Salt
- 0.25 tspBaking Powder
- 50.00 gGranulated Sugar
- 14.00 gHoney
- 66.00 gEgg + Yolk(Room temperature)
- 57.00 gUnsalted Dairy-Free Butter(Melted)
- 5.00 strandsSaffron Threads
- 85.00 gWhite Chocolate Melting Wafers
- 1.00 tspPink Food Coloring(Powdered)
- 1.00 tspOrange Food Coloring(Powdered)
- 1.00 sheetEdible Gold Leaf
Instructions
Whisk together flour, salt, and baking powder in a small bowl.
Estimated time: 2 minutes
In a stand mixer, beat sugar, honey, egg, and yolk until pale and fluffy (2-3 minutes).
Estimated time: 3 minutes
Gradually add dry ingredients to the wet ingredients, folding until just combined.
Estimated time: 2 minutes
Stir in melted dairy-free butter and saffron threads.
Estimated time: 1 minutes
Pipe batter into madeleine molds, filling each about 2/3 full.
Estimated time: 5 minutes
Refrigerate the filled molds for at least 4 hours or overnight.
Estimated time: 240 minutes
Preheat oven to 425°F (218°C). Brush molds with melted butter.
Estimated time: 5 minutes
Bake for 2 minutes, then reduce heat to 400°F (200°C) and bake until golden brown (4-5 minutes).
Estimated time: 7 minutes
Let cool for 5 minutes before removing from molds.
Estimated time: 5 minutes
Melt white chocolate in microwave or double boiler. Pipe melted chocolate into each madeleine.
Estimated time: 5 minutes
Press each madeleine face down into the chocolate. Refrigerate for 5-10 minutes to set.
Estimated time: 10 minutes
Brush pink and orange food coloring onto the chocolate, creating a gradient effect. Add edible gold leaf.
Estimated time: 5 minutes