MINI MADELEINES
Serves 100 mini madeleines
INGREDIENTS:
115 gr Unsalted butter
15 gr Dark brown sugar
15 gr Honey
100 gr Sugar
1 gr Salt
120 gr Flour. sifted
4 gr Baking powder
150 gr Eggs
1/2 pc Lemon. zested
1/2 pc Orange. zested
Nonstick cooking spray Powdered sugar for serving
STEPS
• Melt the butter, brown sugar and honey In a medium p, over Low heat. Stir gently with a heatproof spatula to ensure that nothing burns. Keep the mixture warm over very Low heat, or reheat If necessary.
• Combine the granulated sugar, salt, flour. and baking powder in a Large bowl and well with a whisk Form a well In the center of the dry Ingredients and add the eggs one by one, whisking to Incorporate each before adding the next
• When the eggs are fully Incorporated and the battens smooth, slowly whisk in the butter mixture Whisk In the Lemon and range zests. The batter will still be runny and similar In consistency to cake batter.
• Cover with plastic wrap pressed directly onto the surface of the batter, to pre-vent a skin from forming. Refrigerate overnight to rest.
• Preheat the oven to 190 C
• Spray the Madeleine pan with nonstick cooking spray evenly into all of the cavities. Place the batter In a piping bag and pipe the batter about three-quarters of the way to the top
• Bake the Madeleines for 2 to 212 minutes untIL the batter puff up. Rotate the pan and bake for another 2 to 2 1/2 minutes until the sties of the Madeleines are golden blond and the center has set
• Unmold immediately, dust with powdered sugar and serve immediately.
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