By François Galtier
Ingredients
MADELEINE DOUGH
for 16 XL Madeleines or 60 ordinary madeleines
- Eggs 570 g
- Sugar 450 g
- Flour T55 500 g
- Baking Powder 25 g
- Lemon Zests 18 g
- Candia Professional Signature Gourmet Butter 420 g
LEMON FILING
for 16 XL Madeleines or 60 ordinary madeleines
- Lemon Juice 100 g
- Egg Yolk 60 g
- Eggs 60 g
- Sugar 60 g
- Candia Professional Signature Gourmet Butter 60 g
LEMON SHELL
for 16 XL Madeleines or 60 ordinary madeleines
- White Chocolate 30% 1000 g
- Lemon Zests 10 g
- Yellow Chocolate Color SQ
Composition
Madeleine Dough
Lemon Filing
Lemon Shell
MADELEINE DOUGH
for 16 XL Madeleines or 60 ordinary madeleines
Mix gently eggs with sugar to melt the sugar, add powders and zests, and finish the mixture with hot melted butter. Fill madeleine molds (around 30 g / shape for ordinary, and around 120 g / shape for XL) and bake on grill with ventilated oven (220°C around 9 min for ordinary, 200°C around 18 min for XL).
LEMON FILING
for 16 XL Madeleines or 60 ordinary madeleines
Boil lemon juice and in same time mix egg yolk with eggs and sugar. Pour half of hot juice into egg preparation and pour back all the preparation to saucepan to bring to the boil. Out of fire, mix with butter and blend to make a nice emulsion. Let cooling down in refrigerator.
LEMON SHELL
for 16 XL Madeleines or 60 ordinary madeleines
Melt chocolate and blend with zests and color. Make the tempering of the chocolate before using for the shells.
MONTAGE
When the madeleines are cold, make a hole on shell side to fill some lemon cream (around 4 g for ordinary and around 15 g for XL). Fill the madeleine mold with tempered lemon shell preparation and turn upside down on a grill to keep a thin layer into the mold. Scrape the border of the mold to be clean and push the filled madeleine inside. Let crystalize in refrigerator before removing from the mold.
