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75g Brown Sugar
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15g Honey
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135g Butter
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½ Vanilla bean (¼ vanilla extract)
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150g Eggs (about 3 large eggs)
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75g Sugar (caster)
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120g Flour
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20g Cocoa Powder
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2g Baking Powder
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½ orange zest
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¼ lemon zest
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5g Dried and edible flowers (rose, cornflower, and marigolds)
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250g Powdered sugar
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30g Water
- In a saucepan, add butter, honey, vanilla seeds and brown sugar. Bring to a soft boil, until all ingredients have dissolved.
- Sift flour, cocoa powder, and baking powder into a bowl. Set aside until ready to use.
- Once butter and sugar have melted, turn off heat and leave until ready to use.
- At the same time, add sugar and eggs into a mixing bowl. Whisk until ribbon stage.
- Once at ribbon stage, mix on low/medium speed and gradually add flour mixture. At this point add the zest as well.
- Once incorporated, stream warm butter mixture in. Mix on medium speed until butter is fully incorporated.
- Remove from bowl and to a piping bag. For best results, store batter overnight in the refrigerator.
- Bake at 200ºC for 12-14 minutes (regular sized madeleines)
- Once cooled, sprinkle the flowers to the back of the madeline with a thin icing
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