The Great Australian Bake Off

Try Maggie Beer’s take on this French classic, with a burnt butter batter and chocolate, dipped tips garnished with toasted hazelnuts.


  • Batter

  • 200g unsalted butter, plus extra for greasing

  • 40ml vino cotto

  • 4 free-range eggs

  • 175g caster sugar

  • 75g hazelnut meal

  • 135g plain flour, plus extra for dusting

  • 1/5 teaspoon baking powder

  • Hazelnut garnish

  • 100g hazelnuts

  • Chocolate sauce

  • 100ml milk

  • 25g glucose syrup

  • 135g dark chocolate 70% cocoa


  • 1.

    Preheat the oven to 190c fan-forced.

  • Batter:

  • 1.

    Place a swiss roll pan in the freezer.

  • 2.

    Place butter in a medium saucepan, cook over medium heat until beurre noisette/nut brown colour, whisking occasionally to ensure that the butter solids do not burn. Pass through a sieve into a medium-size bowl. Add vino cotto, whisk to combine.

  • 3.

    Place butter mixture over an ice bath to allow it to cool slightly. Whisk eggs and sugar in the bowl of an electric stand mixer, on high speed until combined and aerated, for approximately 3 minutes. Combine hazelnut meal, flour and baking powder in a bowl, whisk to combine. Fold the flour mix into the egg mix, lastly fold in the burnt butter mixture, and stir until just combined.

  • 4.

    Remove swiss roll pan from freezer, scrape batter mixture onto tray.

  • 5.

    Refrigerate for 40-45 minutes.

  • Hazelnut garnish:

  • 1.

    Place the hazelnuts on an oven tray and bake at 190?C for 6-8 minutes or until the skins are lifting and the nuts are golden.

  • 2.

    Remove from the oven, place hot hazelnuts into the centre of a clean tea towel. Scrunch the edges of the tea towel together and rub the hazelnuts to remove skins. Once cool, pulse peeled hazelnuts in a food processor leaving some texture. Transfer to a bowl until ready to use.

  • Chocolate sauce:

  • 1.

    Place the milk and glucose into a small saucepan and bring to the boil.

  • 2.

    Place the chocolate in a medium heat-proof bowl, pour the hot milk mixture over the chocolate and allow to stand for 5 minutes. Using a spatula, mix the sauce until smooth. Place bowl over a saucepan of just simmered water to keep warm until ready to use.

  • 3.

    To bake, lightly butter and flour two 12-hole madeleine pans. Using a piping bag with a 1cm-plain round nozzle, pipe 20g of the batter to just fill each hole. You will have batter left over.

  • 4.

    Bake madeleines at 190?C fan-forced for 7-10 minutes or until golden and cooked through. Stand for 1 minute to set, but not cook any further.

  • 5.

    Remove from the pans and place on a rack to cool. Once completely cool lightly brush madeleines with a pastry brush to remove any excess flour.

  • 6.

    To serve, prepare a tray with baking paper, then dip the madeleine a quarter the way into the chocolate sauce 3 times in a row to ensure a lovely coat, tap off excess, then sprinkle crushed hazelnuts over the chocolate on both sides. Place on the prepared tray for the chocolate to set. Transfer to serving plate.

Nutritional information

Nutritional analysis per serving (16 servings)

  • Energy 274kj
  • Fat Total 19g
  • Saturated Fat 8g
  • Protein 5g
  • Carbohydrate 25g
  • Sugar 12g
  • Sodium 26mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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