Uyen Nguyen

Travel’s all about food, particularly when you travel to Vegas these days. And if you’ve never tried the food at Guy Savoy’s Nevada outpost – inside Caesars’ fancy Augustus Tower – you haven’t been to Vegas. That is, assuming you can afford it. We can’t.

Just in time for Valentine’s Day, pastry chef Uyen Nguyen has the recipe that’ll get you some serious points with your signif. other: Madeleines.

All you really need to do is find a few of those madeleine molds, and you’re set. Complete instructions after the jump. Believe it or not, they’re actually quite simple to follow. MADELEINES

4 Large Eggs

1 1/4 cups Sugar

2 cups Flour

1 Tbsp Baking Powder

1/4 tsp Salt

1 tsp Vanilla Extract

1 tsp Lemon Zest

2 sticks Butter

Begin by putting your butter in a saucepan and melt it down to a simmer until it starts to brown.

Bring the butter to a golden brown and set it aside to cool to room temperature.

In a large bowl, whisk together the eggs, sugar, zest and vanilla to a froth.

Sift together the flour, baking powder and salt. Gently combine the dry ingredients into the egg mixture.

Finally, add the brown butter in a steady stream just until it is incorporated.

Let the batter rest, covered with plastic wrap for at least 1 hour, if not overnight.

Once the batter has rested and is cold, pipe it into well buttered Madeleine molds.

For larger molds, bake the cakes at 400F for 3 minutes, then drop the temperature to 350 for 3 more minutes.

For smaller molds, bake the cakes at 350F for 5 minutes or until golden brown.