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Makes 30 pieces
Recipe Step by Step
300g All-purpose flour
10g Baking powder
265g Whole eggs
3.5g Lemon zest
1g Madagascan vanilla bean
60g Whole milk
125g CLARIFIED BUTTER
Mix the eggs, sugar, salt, lemon zest and vanilla using a paddle attachment in a stand mixer or a food processor.
Add the sifted dry ingredients, milk and the hot clarified butter at a temperature of 115-120°F (45-48°C) – This temperature is important here.
Store your product in the refrigerator for 24 hours before use.
OABIKA MADELEINE FROSTING
60g Icing sugar
385g Mineral water
60 g OABIKA
Assembly and finishing
Make the madeleine dough and fill the molds 3/4 of the way up.
Bake at 340°F (170°C) for about 12 minutes.
Garnish with Oabika after taking out of the oven.
Leave to cool.
Make the glaze, heat gently and glaze the bottom of the madeleines.
Put in the oven for a few minutes to dry out.
Meet the Chef
“Once again we wanted to revisit a classic recipe and chose to work with the madeleine, a simple recipe that is so tasty!”Learn more