Ingredients
Orange Madeleine
- 1.8 oz Granulated Sugar
- 0.1 oz Orange Zest
- 1.4 oz Invert Sugar
- 5.3 oz Whole Eggs
- 2.1 oz Heavy Cream
- 7.1 oz Pastry Flour If pastry flour is unavailable, substitute equal parts all-purpose flour and cake flour.
- 0.2 oz Baking Powder
- 3.5 oz 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.
- 2.1 oz Canola Oil
- 3.0 oz Callebaut W2 28% White Chocolate Baking Callets
Chocolate Orange Madeleine
- 7.1 oz Granulated Sugar
- 0.4 oz Orange Zest
- 10.6 oz Invert Sugar
- 10.6 oz Whole Eggs
- 6.3 oz Heavy Cream
- 9.2 oz Pastry Flour
- 0.6 oz Baking Powder
- 2.8 oz Callebaut Plein Arôme 22/24% Dutched Cocoa Powder
- 4.2 oz 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.