Supplies
Baileys Salted Caramel
- 60ml water
- 200g granulated sugar
- 160ml heavy whipping cream at room temperature
- 45g unsalted butter cut into cubes pieces
- 25ml Baileys Salted Caramel
Madeleines
- 100g Caster Sugar
- 100g Plain Flour
- ½ tsp Baking Powder
- 100g Unsalted Butter (melted)
- 2 eggs
- 20ml Baileys Original
Steps
Baileys Salted Caramel
- In a heavy bottomed saucepan, heat the water and sugar over medium heat. Make sure to use a saucepan that's a little bigger than what you think you will need. Stir constantly until the sugar has dissolved and the mixture starts to bubble just a little.
- Increase the heat to high and bring to a boil, stop stirring completely. Let the mixture continue boiling until it turns an amber colour, this could take anywhere from 4 to 12 minutes.
- Remove from the heat and slowly whisk in the heavy cream. The mixture will bubble up quite a bit, so make sure to do this very carefully. Then, mix in the butter. Once the caramel has cooled slightly add the 25 ml Baileys Salted Caramel then pour the caramel sauce into a dish and allow to cool completely, then cover tightly.
Madeleines
- Preheat the oven to 180C. Spray or brush the metal mould with a flavourless oil such as vegetable.
- Whisk together the eggs and the sugar in a bowl until frothy.
- Lightly whisk in the plain flour and baking powder
- Fold in the melted butter and 20 ml Baileys Original.
- Spoon the mixture into the trays.
- Bake for 12-14 minutes then transfer the madeleines to a wire rack and leave for a few minutes to cool slightly.
- Then you can decorate your madeleines by drizzling or dipping them into the caramel and enjoy.