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sourdough madelines

Sourdough Madelines

Aimee Field
These irresistible treats are a great way to use sourdough discard! Perfect with an afternoon cuppa.
Prep Time 30 minutes
Cook Time 9 minutes
Chilling Time 3 hours
Total Time 3 hours 39 minutes
Course Cakes
Cuisine French
Servings 12 Madelines

Ingredients
  

  • 100 g unsalted butter
  • 1 large egg
  • 1 large egg yolk
  • 100 g caster sugar
  • 45 g plain flour
  • 1 tsp baking powder
  • 115 g sourdough starter
  • 100 g dark chocolate

Instructions
 

  • Place the butter into a small saucepan and place over a medium heat. Cook, stirring every now and then, until the butter has foamed and turned a light brown colour. (Keep watch, as it can easily burn.) Pour into a bowl to cool a little – the butter should now weigh 82g.
  • In a large bowl add the egg, egg yolk and sugar and using an electric whisk, whisk for around 6-7 minutes until the mixture is very pale and thick.
  • Mix together the flour and baking powder, and sift into the egg/sugar mixture. Very gently fold in. Then add the sourdough starter and again mix in very gently.
  • Take a large spoonful of the batter and mix it into the browned butter. Then pour the butter mixture back into the batter and mix in carefully but thoroughly. Place clingfilm directly onto the batter, to stop a skin forming, and place into the fridge for 3 hours.
  • With an hour to go on the batter, liberally butter and flour your baking tin. Then place in the freezer to chill.
  • Preheat the oven to 220C/200 Fan with about 30 minutes to go. Then spoon batter into each madeline shell about 2/3 full, and bake for 8-9 minutes. As soon as they are out of the oven, tap them out onto a wire rack and leave to cool.
  • After the madelines have cooled for about 10 minutes, melt the dark chocolate in a microwave in 30 second burst, stirring between each. Then dip each madeline in the melted chocolate and leave to set on baking paper.

Notes

Madelines are best served on the day of baking, but can be kept in an air-tight container for 2 days.
If you need to bake in batches – make sure to chill the batter in between each bake and re-chill the madeline tin for at least 30minutes between each.
Keyword afternoon tea, chocolate, discard, madeline, sourdough, starter