8 Sep 2021
Ingredients
Patis’Madeleine
Hazelnut Filling
Coating
Working Method
Patis’Madeleine
- Mix all ingredients together in a mixing bowl with a paddle for 4 min. at low speed.
- Pipe 30 g into a madeleine mold.
- Bake (with a closed damper) at 220°C for 12-14 min. on a cooling rack.
Hazelnut Filling
- Poke a hole in the flat side of the madeleine.
- Fill the madeleine with 10 g of Carat Nuxel Hazelnut.
Coating
- Heat up the Carat Cakau Milk to 40°C.
- Dip the flat side of the madeleine into the coating and mold back into the same silicone mold that you baked it in.
- Give a shock cooling to have a shiny effect.
