Yield: 24 Madeleines
Ingredients
116 g Egg
Vanilla extract
90 g Sugar
40 g Yuzu jam
Two pinches of Salt
100 g Cake flour
28 g Almond powder
4 g Baking powder
112 g Unsalted butter
Instructions
Mix Yuzu jam, sugar, salt and egg at room temperature until well incorporated
Sift in cake flour, almond powder and baking powder and mix evenly.
Add melted butter (50~60 C) and mix evenly
Refrigerate for at least 30 minutes. (Up to 24 hours)
Stir again with a spatula to make the dough even.
Put it in a piping bag and squeeze it into the madeleine tray
Bake in a 175 C oven for 11 minutes.
Adapted from: Maison Olivia
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