Callebaut Chocolate orange madeleine

Callebaut Chocolate Orange Madeleine


Orange Madeleine

  • 50 grams Sugar
  • 2 grams Orange Zest
  • 40 grams Invert Sugar
  • 150 grams Whole Eggs
  • 60 grams Heavy Cream
  • 200 grams Pastry Flour If pastry flour is unavailable, substitute equal parts all-purpose flour and cake flour.
  • 6 grams Baking Powder
  • 100 grams 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.
  • 60 grams Canola Oil
  • 85 grams Callebaut W2 28% White Chocolate Baking Callets

Chocolate Orange Madeleine


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.


  • 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.

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