These Madeleines and Financier recipes from Renée Kohlman will make you feel like you’ve just been to a Parisian bakery.
1 tsp pure vanilla extractPhoto by Renée Kohlman1. Melt the butter in a small saucepan over medium-high heat. The butter will froth and bubble and then turn golden. When it starts to brown and smell nutty, remove the pan from the heat. Remove one tablespoon of the brown butter to a small bowl. Let the remaining brown butter cool in the pan.
3. Meanwhile, stir together the reserved one tablespoon of brown butter with the one teaspoon of all-purpose flour and use a pastry brush to grease the wells of the madeleine pan. Place the pan in the freezer for at least one hour.5. Use a heaping soup spoon to fill each well in the madeleine pan, but don’t fill them right to the top or they’ll spill over as they bake. I use my fingers to spread the batter out evenly. Place the pan on a baking sheet and bake for 13-14 minutes.
1. Melt the butter in a small saucepan over medium-high heat. The butter will froth and bubble and then turn golden. When it starts to brown and smell nutty, remove the pan from the heat. Pour into a small dish and let cool for 15 minutes.
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