Yuzu Madeleine

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

1. Mix Yuzu jam, sugar, salt and egg at room temperature until well incorporated

2. Sift in cake flour, almond powder and baking powder and mix evenly.

3. Add melted butter (50~60 C) and mix evenly

4. Refrigerate for at least 30 minutes. (Up to 24 hours)

5. Stir again with a spatula to make the dough even.

6. Put it in a piping bag and squeeze it into the madeleine tray

7. Bake in a 175 C oven for 11 minutes.

Adapted from: Maison Olivia