Birthday Cake Madeleines Sandwiches
Makes 12
You will need a 12 hole madeleine tin for this recipe (you could also bake these as mini muffins and pipe the filling on top)
Pop Dollar Sweets Brights into the freezer the night before baking
INGREDIENTS:
150g butter, plus a tiny bit extra to grease tins
3 eggs
100g caster sugar
80g plain flour, plus a tiny bit extra to flour tins
80g almond meal
4 tbsp Dollar Sweets Brights, frozen
MOUSSELINE
500ml milk
130g caster sugar
1 egg plus 2 egg yolks
30g cornflour
1 tbsp softened butter, plus 300g extra
1 tsp Dollar Sweets Vanilla Extract
METHOD:
To make the mousseline, combine milk and 55g caster sugar in a medium saucepan.
In a separate bowl whisk together egg, yolks and cornflour.
Bring the milk and sugar to a simmer, stirring, then slowly pour half the milk mixture into the egg mixture, whisking constantly. Pour the egg mixture back into the saucepan with remaining milk, whisking as you pour.
Return the saucepan to low-medium heat and whisk until the cream thickens.
Remove from heat, add 1 tbsp butter and Dollar Sweets Vanilla Extract, and whisk to combine.
Refrigerate for at least 2 hours to allow the cream to cool completely. Combine the cooled cream in the bowl of a stand mixer with 300g of softened butter and whip until combined.
To make the madeleines, microwave butter until melted. Set aside.
Combine eggs and caster sugar in a large bowl and use an electric mixer to whisk on high until pale and thick.
Fold through the flour and almond meal, then pour in the melted butter and mix until just combined.
Cover and place into a freezer for 30 mins to thicken the mixture. Fold through frozen Dollar Sweets Brights.
Preheat oven to 180ºC (160ºC fan). Brush extra melted butter into 12 madeleine tin holes.
Sprinkle with flour then turn over a sink and tap gently to remove any excess flour.
Divide mixture between tins (the filling should come about 3/4 of the way up the tin) and bake for 12-15 minutes until golden and springy in the centre.
Immediately turn out madeleines onto a cooling rack and once cool enough to handle, slice in half horizontally.
Pipe the mousseline onto a madeleine half, then sandwich with another. Repeat with remaining madeleines and devour immediately!