Callebaut Chocolate 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

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.

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.