14 Dec 2017
Ingredients
Base
- 250 g of Patis'Madeleine PatisFrance*
- 160 g of Eggs
- 95 g of Oil
Variation - Got-cha Matcha
- Q.S Matcha tea powder (1% of the batter)
Variation - Dalmatian Delight
- Q.S. of Belcolade Dark K10* (10% of the batter)
Variation - Orange Twist
- Q.S of Orange zest
Decoration
- Q.S of Belcolade Selection Cacao Trace White*
- Q.S. of Belcolade Selection Cacao Trace Milk*
- Q.S. of Belcolade Selection Cacao Trace Dark*
*Puratos product
Working Method
Base
- Mix all ingredient for 4 min. at slow speed using a flat beater.
- At the end of the mixing time add the filling ingredient according to the madeleine you want to make.
- Pipe into the silicon mould and put on a grill for baking.
- Bake at 230°C for approximately 11 min.
Variation - Got-cha Matcha
- Add the matcha tea powder into the batter.
Variation - Dalmation Delight
- Add the Belcolade Dark K 10 into the batter*
Variation - Orange Twist
- Add the orange zest into the batter
Decoration
- To decorate, allow to cool down and dip the madeleines in your choice of tempered Belcolade Selection chocolate.
