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Chocolate orange madeleine (Created by Christophe Mazeaud - Technical Advisor Callebaut)

Orange madeleine

Ingredients Preparation
50 g sugar
2.5 g orange zest
40 g invert sugar
Combine.
150 g whole eggs
60 g cream 35 %
Whisk together. Add sugar mixture.
200 g cake flour
6 g baking powder
Sift together and add.
100 g clarified butter
60 g canola oil
85 g white chocolate Callebaut® Select W2NV
Combine and melt to 35°C (95°F). Slowly
add to batter. Leave to rest overnight in a
cooler.

Chocolate orange madeleine

Ingredients Preparation
200 g sugar
10 g orange zest
300 g invert sugar
Combine.
300 g whole eggs
180 g cream 35 %
Whisk together. Add sugar mixture.
80 g Callebaut® CP
260 g cake flour
18 g baking powder
Sift together and add.
120 g Callebaut® Select 811NV Add. Leave to rest overnight in a cooler.
Grease mould with butter. Pipe chocolate orange Madeleine batter to fi ll 60% of the mould. Then pipe a small
amount of orange Madeleine batter in the centre. Bake for 6-8 min. at 200°C (392°F).

Tip: Replace the orange zest with lime or lemon zest.


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