Hot Honey and Sweet Corn Madeleines
32 Madeleines – using two Madeleine baking trays
Madeleines:
13 Tbsp unsalted butter – plus 3 Tbsp more to prep the madeleine trays
2 Tbsp hot honey
4 large eggs
½ cup granulated sugar
½ tsp vanilla paste
The zest of one lime
1 cup all-purpose flour – plus more to dust the madeleine trays
4 Tbsp toasted cornmeal
2 tsp baking powder
1 tsp Chinese Five-Spice
½ tsp chili powder
½ tsp kosher salt
The kernels cut from one ear of the freshest corn possible
Glaze:
4 Tbsp unsalted butter
4 Tbsp hot honey
The juice of one lime (the same one you zested for the madeleines)
1) Place the 13 Tbsp of butter and 2 Tbsp of hot honey in a small saucepan over low heat until the butter has melted. Stir to combine, remove from heat and let cool to room temperature.
2) Whisk together the flour, toasted cornmeal, baking powder, five-spice, chili powder and salt.
3) Place the eggs, sugar, vanilla paste and lime zest in a food processor and process until smooth and combined. Add the flour mixture and pulse a few times to combine. Pour in the cooled butter/honey and pulse again to combine. Pour the batter into a bowl, fold in the corn kernels and then cover with plastic wrap and let rest in the refrigerator for one hour.
4) Preheat the oven to 375 degrees. Melt the remaining 3 Tbsp of butter and use to brush the madeleines trays. Then dust the trays with all-purpose flour (like prepping a cake pan).
5) Portion the batter into the individual madeleine wells - 2/3 full. Bake one tray at a time for roughly 10 minutes until the “humps” are just solid. Remove from the oven and let sit 3 minutes before turning the cakes out onto a cooling rack.
6) While the madeleines bake, slowly melt the 4 Tbsp butter and 4 Tbsp hot honey in a small pan. Remove from the heat and whisk in the lime juice. While the madeleines are still warm, brush the ridged side with the glaze until they soak in no more.
