Chocolate orange madeleine

level 1

Some classics will never go out of style. Take the French madeleine for instance. In this recipe, it gets an exciting twist with a duo of flavours: a chocolate batter, and a white chocolate and orange zest batter. Combined? A new, instant classic! Tip: you can store the batters in the fridge for a few days for some last-minute baking.

Recipe components

Orange madeleine

IngredientsPreparation
  • 50g
    sugar
  • 2g
    orange zest
  • 40g
    invert sugar

Combine.

  • 150g
    whole egg(s)
  • 60g
    35% cream

Whisk together. Add sugar mixture.

  • 200g
    pastry flour
  • 6g
    baking powder

Sift together and add.

Combine and melt to 35°C (95°F). Slowly add to batter. Leave to rest overnight in a cooler.

Chocolate orange madeleine

IngredientsPreparation
  • 200g
    sugar
  • 10g
    orange zest
  • 300g
    invert sugar

Combine.

  • 300g
    whole egg(s)
  • 180g
    35% cream

Whisk together. Add sugar mixture.

Sift together and add.

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.