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Dezaan Madeleine Hero
Madeleine Batter
  • 75g Brown Sugar
  • 15g Honey
  • 135g Butter
  • 1 Vanilla bean
  • 2 Vanilla bean dried
  • 150g Eggs (about 3 large eggs)
  • 75g Sugar (caster)
  • 120g Flour
  • 10g Carbon Black Cocoa Powder
  • 2g Baking Powder
  1. In a saucepan, add butter, honey, vanilla seeds and brown sugar. Set aside until ready to use
  2. Sift flour cocoa powder, and baking powder into a bowl. Set aside until ready to use.
  3. In a heatproof metal container, add the dried vanilla beans (seeds removed). With a blow- torch, light the vanilla beans on fire (make sure it catches a decent flame) Let burn for about 20 seconds then blow out the flame. Cover container with a cloth or seal tight lid. (MAKING SURE THE FLAME IS COMPLETELY OUT, ONLY SMOKE REMAINS) Let sit for about 10 minutes.
  4. Once vanilla beans have been smoked, remove from container and add to saucepan with butter mixture. Bring the mixture to a soft boil.
  5. Once butter and sugars have melted, cover and let infuse 10-15 minutes.
  6. Once well infused, return saucepan back to heat and bring to a soft boil. Once to a soft boil turn off heat. Remove vanilla beans.
  7. At the same time, add sugar and eggs into a mixing bowl. Whisk until ribbon stage.
  8. Once at ribbon stage, mix on low/medium speed and gradually add flour mixture
  9. Once incorporated, stream warm butter mixture. Mix on medium speed until butter is fully incorporated.
  10. Remove from bowl and to a piping bag. For best results, store batter overnight in the refrigerator.
  11. Bake at 200ºC for 12-14 minutes (regular sized madeleines).
Smoked Vanilla Madeleine Macro


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