Ingredients
Orange Madeleine
- Granulated Sugar
- Orange Zest
- Invert Sugar
- Whole Eggs
- Heavy Cream
- Pastry Flour If pastry flour is unavailable, substitute equal parts all-purpose flour and cake flour.
- Baking Powder
- Clarified Butter If you do not have clarified butter handy, a quick substitute when frying with clarified butter is to simply add a dash of olive oil to regular butter.
- Canola Oil
- Callebaut W2 28% White Chocolate Baking Callets
Chocolate Orange Madeleine
- Granulated Sugar
- Orange Zest
- Invert Sugar
- Whole Eggs
- Heavy Cream
- Pastry Flour
- Baking Powder
- Callebaut 100% Cocoa Powder
- Callebaut 811 54.5% Dark Chocolate Baking Callets
Instructions
Orange Madeleine
- Combine the sugar, orange zest & invert sugar.
- Whisk together the whole eggs & heavy cream. Once whisked, mix in the sugar mixture.
- Sift together the pastry flour & baking powder. Once sifted, add to the mixture.
- Combine the butter, oil & W2 callets, and melt to 35°C. Slowly add to the batter, and leave to rest overnight in the fridge.
Chocolate Orange Madeleine
- Combine the sugar, orange zest & invert sugar.
- Whisk together the whole eggs & heavy cream. Once whisked, mix in the sugar mixture.
- Sift together the cocoa powder, pastry flour & baking powder. Once sifted, add to the mixture.
- Combine the butter, oil & 811 callets, and melt to 35°C. Slowly add to the batter, and leave to rest overnight in the fridge.
Combine
- Grease mould with butter. Pipe chocolate orange Madeleine batter to fill 60% of the mould. Then pipe a small amount of orange Madeleine batter in the center. Bake for 6-8 min. at 200°C (392°F).
- Tip: Replace the orange zest with lime or lemon zest.