Wow! Two back to back madeleine recipes. You might be wondering if there is a madeleine obsession happening here. Well, let me tell you that once you start baking these dainty french cakes, you’re going to make them over and over again. So easy to flavour and decorate but thats not even the best part. The best bit is that the batter can be made ahead and stored in the fridge for upto 3 days. When you want them fresh, just bake them with your favourite fillings.

I filled half my batch with caramel sauce, then coated them in caramilk which is nothing but roasted white chocolate. The other half were filled with strawberry jam and coated in white chocolate (colored red).

The caramel sauce I used was was store bought and thick, almost the texture of dulce de leche. A thinner sauce might not hold up and get lost in the batter. That’s the only thing to be mindful of. Otherwise they are very simple and very delicious.
Caramilk and Strawberry Madeleines
Makes 18

3 eggs
1/2 cup caster sugar
1/2 tsp vanilla extract
3/4 cup plain flour
1/4 tsp baking powder
60g unsalted butter, melted and cooled
1/2 cup caramel sauce or dulce de leche
1/2 cup strawberry jam
100 g Caramilk, melted
100 g white chocolate, melted
red gel food colouring

Preheat oven to 200°C. Grease well, a 12-hole madeleine baking pan.
Place eggs, sugar and vanilla into a large bowl. Using an electric mixer, beat until thick, pale and doubled in volume. Gently fold i...