Ingredients
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
- 200 grams Sugar
- 10 grams Orange Zest
- 300 grams Invert Sugar
- 300 grams Whole Eggs
- 180 grams Heavy Cream
- 260 grams Pastry Flour
- 18 grams Baking Powder
- 80 grams Callebaut 100% Cocoa Powder
- 120 grams 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.