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Easter Madeline Hero
For Classic Madeleine Batter
  • 75g Brown Sugar

  • 15g Honey

  • 135g Butter

  • ½ Vanilla bean (¼ vanilla extract)

  • 150g Eggs (about 3 large eggs)

  • 75g Sugar (caster)

  • 120g Flour

  • 20g Cocoa Powder

  • 2g Baking Powder

  • ½ orange zest

  • ¼ lemon zest

  • 5g Dried and edible flowers (rose, cornflower, and marigolds)

  • 250g Powdered sugar

  • 30g Water

  1. In a saucepan, add butter, honey, vanilla seeds and brown sugar. Bring to a soft boil, until all ingredients have dissolved.
  2. Sift flour, cocoa powder, and baking powder into a bowl. Set aside until ready to use.
  3. Once butter and sugar have melted, turn off heat and leave until ready to use.
  4. At the same time, add sugar and eggs into a mixing bowl. Whisk until ribbon stage.
  5. Once at ribbon stage, mix on low/medium speed and gradually add flour mixture. At this point add the zest as well.
  6. Once incorporated, stream warm butter mixture in. Mix on medium speed until butter is fully incorporated.
  7. Remove from bowl and to a piping bag. For best results, store batter overnight in the refrigerator.
  8. Bake at 200ºC for 12-14 minutes (regular sized madeleines)
  9. Once cooled, sprinkle the flowers to the back of the madeline with a thin icing
Easter Madeline Macro Crop


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