Barnacled Madeleines with Salted Light Caramel Sauce

I panicked a little when I realized these mild September days are almost over. Where did July and August go?  I think I had a birthday this year, I just don’t remember what transpired.  In truth, the mid summer months were too hot to enjoy.  September has been temperate, and it makes me sorry that I didn’t emerge from my air-conditioned cave to see the ocean this year. 

Though fall baking is in my heart (and kitchen),  I feel that summer deserves one last hurrah, and these little barnacled Madeleines are the perfect way to soothe a land-locked soul.

This Madeleine recipe is new to me, and I was very pleased with the flavor, texture and signature “bump” on the underside.  Gotta have that bump!

While browsing sea-inspired treats, I ran acrossthis post with barnacled spice cakes (forewarning, music automatically plays at link source).  The idea was so simple and beautiful, it really spoke to me. I used the #199 open star tip, but most any small-sized open star tip would work.  The barnacles are buttercream frosting.

Proof that anything can be put on a stick.

The caramel sauce recipe is also a new try-out.  It is really good, but I am a big fan of that almost scorched flavor that the melted sugar versions have.   If I made this again, I would probably use the filling from this recipe, doubled.  I’m still including the recipe for the light caramel for those who may like a milder flavor.

Madeleines with Salted Light Caramel Sauce

[click for printable recipe]

Madeleines

Adapted from Epicurious

Yield 18 cookies

2 large eggs

2/3 cup sugar

Seeds from 1 vanilla bean

Pinch of salt

1 cup all purpose flour

10 tablespoons (1 1/4 sticks) unsalted butter, melted, cooled slightly

Powdered sugar

Preheat oven to 375°F. Generously butter and flour pan for large Madeleines (about 3 x 1 1/4 inches).  Using electric mixer, beat eggs and 2/3 cup sugar in large bowl just to blend. Beat in vanilla seeds and salt. Add flour; beat just until blended. Gradually add cooled melted butter in steady stream, beating just until blended.

Spoon 1 tablespoon batter into each indentation in pan. Bake until puffed and brown, about 16 minutes. Cool 5 minutes. Gently remove from pan. Repeat process, buttering and flouring pan before each batch. (Can be made 1 day ahead.)

Dust cookies with powdered sugar.

Note:  A metal pan with scallop-shaped indentations can be found at cookware stores.

Caramel Sauce

3/4 cup granulated sugar

1/4 teaspoon sea salt

1/2 cup dark corn syrup

1/4 cup Butter

1 cup half and half, divided

1 tbsp. vanilla extract

Course gray sea-salt for sprinkling

Combine the first 4 ingredients and 1/2 cup of half and half. Cook over medium-high heat until a candy thermometer reaches 250degreesF. or until a little of the mixture forms a hard ball in cold water. Add the other half cup of half and half (the mixture will bubble and sputter) and bring the temperature back up to 216 degrees F.  Add the vanilla. Remove from heat and pour into ramekins. Top with course sea salt and serve with Madeleines.

American Buttercream Frosting

[click for printable recipe]

Yield: about 3 cups

1 cup of unsalted butter, softened

2 ½-3 cups confectioners’ sugar

1 tsp vanilla extract

Milk or heavy cream, optional

In a stand mixer fitted with the whisk attachment, mix together the butter and confectioners sugar. Begin on low speed until crumbly, and then increase to high and beat for 3 minutes.

Add vanilla extract and beat again for another minute. If you find the buttercream is too stiff, you may add milk or heavy cream 1 tablespoon at a time until the mixture is spreading consistency.