Maxime

We’re giving this classic French pastry a Vietnamese twist…

Madeleines are super easy to make. They are delicious and perfect to share, whether as a picnic snack or paired with your afternoon coffee or tea. Salted caramel or “caramel au beurre salé” in French, is an addictive delicacy originating from the Bretagne region. It is sweet, creamy, and just a little salty- which balances and brings out the sweetness even more.

In this Vietnamese twist, the saltiness will be coming from fish sauce instead of salt. We’re using our favorite: Red Boat fish sauce. Make sure you use a quality fish sauce which has no additives that can ruin your flavor: just anchovies and salt. Now I know that the idea of a fish product in your dessert may sound strange, but the amount of fish sauce we’re adding is just enough to bring those beautiful umami flavors, without overpowering the caramel.

The fish sauce caramel gives the madeleines an upgrade and a boost of flavors that make them super irresistible. Just look at the glossiness and beautiful color of that caramel sauce.

INGREDIENTS FOR FISH SAUCE CARAMEL MADELEINES

• Flour – Farine: Regular all-purpose flour
• Sugar – Sucre: white granulated sugar
• Eggs – Œufs
• Milk – Lait
• Butter – Beurre: unsalted butter
• Baking powder – Levure chimique
• Heavy cream – Crème liquid entière
• Fish sauce – Nước mắm: arguably the most important seasoning sauce in Vietnamese cuisine. Made from fermented anchovies, it is salty and incredibly umami. Non-vegan Vietnamese recipes without fish sauce are very rare. The best nước mắm comes from Phú Quốc or surrounding islands off the coast- Southwest of mainland Vietnam. Our favorite brand available outside of Vietnam is Red Boat (U.S.).

DIRECTIONS FOR FISH SAUCE CARAMEL MADELEINES

Make the madeleines

1. In a microwave-proof bowl, melt the butter and set aside on the counter.
2. In a large mixing bowl, whisk together the eggs and the sugar.
3. Whisk in the milk.
4. Add in about 1/3 of the flour and whisk until fully combined. Repeat with half of the remaining flour, then with the rest.
   Note: I recommend sifting your flour through a metal strainer beforehand to avoid lumps.
5. Add in the instant yeast and mix well.
6. Add in the melted butter and whisk until fully combined.
7. Cover the mixing bowl and place in the fridge to chill for at least 2 hours.
   Note: you can prepare the madeleine batter the day before and keep it in the fridge overnight.
8. Butter (or oil) and flour the madeleine mold. Tap the mold to remove any excess flour.
9. Pre-heat the oven at 200°C/390°F.
10. Take the batter out of the fridge and place it in a piping bag.
    Note: if you don’t have a piping bag, you can alternatively use two spoons to shape and place the batter in the madeleine mold. See recipe video
11. Pipe the batter in the mold, about 2-3 tbsp of batter per madeleine.
12. Place the mold in the oven, reduce heat to 170°C/340°F, and bake for 15 minutes or until the madeleines are lightly golden.
13. Take the madeleines out of the oven and place them on a plate to cool down. It should be very easy to remove from the mold thanks to the butter and flour.
14. Repeat the steps 11 through 14 with the rest of the batter.

Make the fish sauce caramel

1. To a pot, add the sugar and water, and heat on medium. Do not stir, swirl the pot if needed.
2. After a few minutes, the mixture will start bubbling. Keep cooking on medium temperature, swirling the pot occasionally until it turns an amber color.
3. As soon as the desired color has been reached, whisk in the butter until well combined.
4. Remove from heat and slowly pour in the heavy cream while whisking.
5. Whisk in the fish sauce.
   Note: I recommend adding half a tablespoon at a time and stop when it’s to your liking.
6. Let the caramel cool down to room temperature, then transfer to a bowl for serving or to a glass jar for storing.

Assemble

When you are ready to serve, pick up a madeleine by the smaller side and dip the large side into the caramel sauce. Gently scrape the bottom of the madeleine against the edge of the caramel container to remove any excess. Repeat with the remaining madeleines.

RECIPE VIDEO

Fish sauce caramel madeleines

Recipe by MM Bon Appétit Course: DessertCuisine: French, FusionDifficulty: Easy

Servings

24

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

0

minutes

Ingredients

• Madeleines

• 100 g 100 sugar

• 4 4 eggs

• 275 g 275 flour

• 2 tbsp 2 milk

• 180 g 180 butter

• 10 g 10 baking powder

• Fish sauce caramel

• 100 g 100 sugar

• 2 tbsp 2 water

• 200 ml 200 heavy cream

• 20 g 20 butter

• 1.5 tbsp 1.5 fish sauce (or to taste)

Directions

• Make the madeleines
• In a microwave-proof bowl, melt the butter and set aside on the counter.
• In a large mixing bowl, whisk together the eggs and the sugar.
• Whisk in the milk.
• Add in about 1/3 of the flour and whisk until fully combined. Repeat with half of the remaining flour, then with the rest.
  Note: I recommend sifting your flour through a metal strainer beforehand to avoid lumps.
• Add in the baking powder and mix well.
• Add in the melted butter and whisk until fully combined.
• Cover the mixing bowl and place in the fridge to chill for at least 2 hours.
  Note: you can prepare the madeleine batter the day before and keep it in the fridge overnight.
• Butter (or oil) and flour the madeleine mold. Tap the mold to remove any excess flour.
• Pre-heat the oven at 200°C/390°F.
• Take the batter out of the fridge and place it in a piping bag.
  Note: if you don’t have a piping bag, you can alternatively use two spoons to shape and place the batter in the madeleine mold. See recipe video
• Pipe the batter in the mold, about 2-3 tbsp of batter per madeleine.
• Place the mold in the oven, reduce heat to 170°C/340°F, and bake for 15 minutes or until the madeleines are lightly golden.
• Take the madeleines out of the oven and place them on a plate to cool down. It should be very easy to remove from the mold thanks to the butter and flour.
• Repeat the steps 11 through 13 with the rest of the batter.
• Make the fish sauce caramel
• To a pot, add the sugar and water, and heat on medium. Do not stir, swirl the pot if needed.
• After a few minutes, the mixture will start bubbling. Keep cooking on medium temperature, swirling the pot occasionally until it turns an amber color.
• As soon as the desired color has been reached, whisk in the butter until well combined.
• Remove from heat and slowly pour in the heavy cream while whisking.
• Whisk in the fish sauce.
  Note: I recommend adding half a tablespoon at a time and stop when it’s to your liking.
• Let the caramel cool down to room temperature, then transfer to a bowl for serving or to a glass jar for storing.
• Assemble
• When you are ready to serve, pick up a madeleine by the smaller side and dip the large side into the caramel sauce. Gently scrape the bottom of the madeleine against the edge of the caramel container to remove any excess. Repeat with the remaining madeleines.

Recipe Video

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