Fish Sauce Caramel Madeleines

Directions

Make the madeleines

1. In a microwave-proof bowl, melt the butter and set aside on the counter.

2. In a large mixing bowl, whisk together the eggs and the sugar.
3. Whisk in the milk.
4. Add in about 1/3 of the flour and whisk until fully combined. Repeat with half of the remaining flour, then with the rest.

5. Add in the baking powder and mix well.

6. Add in the melted butter and whisk until fully combined.
7. Cover the mixing bowl and place in the fridge to chill for at least 2 hours.
8. Butter (or oil) and flour the madeleine mold. Tap the mold to remove any excess flour.
9. Pre-heat the oven at 390°F.
10. Take the batter out of the fridge and place it in a piping bag. If you don't have a piping bag, you can alternatively use two spoons to shape and place the batter in the madeleine mold.
11. Pipe the batter in the mold, about 2-3 tbsp of batter per madeleine.
12. Place the mold in the oven, reduce heat to 340°F, and bake for 15 minutes or until the madeleines are lightly golden.
13. Take the madeleines out of the oven and place them on a plate to cool down. It should be very easy to remove from the mold thanks to the butter and flour.
14. Repeat the steps 11 through 13 with the rest of the batter.

Make Fish Sauce Caramel

1. To a pot, add the sugar and water, and heat on medium. Do not stir, swirl the pot if needed.

2. After a few minutes, the mixture will start bubbling. Keep cooking on medium temperature, swirling the pot occasionally until it turns an amber color.
3. As soon as the desired color has been reached, whisk in the butter until well combined.
4. Remove from heat and slowly pour in the heavy cream while whisking.
5. Whisk in the fish sauce, adding half a tablespoon at a time to your liking.
6. Let the caramel cool down to room temperature, then transfer to a bowl for serving or to a glass jar for storing.

Assemble

1. When you are ready to serve, pick up a madeleine by the smaller side and dip the large side into the caramel sauce. Gently scrape the bottom of the madeleine against the edge of the caramel container to remove any excess. Repeat with the remaining madeleines.