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.

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.