Lemon and White Chocolate Madeleines
From the MolalaCook kitchen · 烘焙手記
Lemon and White Chocolate Madeleines
檸檬白朱古力瑪德蓮
Start the citrus batter ahead and pipe it cold into a prepared madeleine pan.
▶ Watch the recipe
Before you begin
A dip in white chocolate catches the fresh lemon zest on each little cake.
Method 做法
Whisk the eggs
Melt the butter and set it aside to cool. Whisk the egg until pale, add the sugar and whisk in the milk.
See this stage at 1:15 →
Rest the citrus batter
Sift in the baking powder and flour and mix until smooth. Fold in the cooled butter and a little orange or lemon zest. Transfer to a piping bag and chill for at least 4 hours and up to 24 hours.
Pipe and bake
Grease the madeleine pan and dust lightly with flour, tapping out the excess. Pipe the chilled batter into the wells. Bake in a preheated oven at 180°C (356°F) for about 10 minutes.
See this stage at 4:50 →
Dip the cooled cakes
Let the madeleines cool. Dip one end into melted white chocolate, scatter with finely grated lemon zest and leave to set.
Watch & bake along
Lemon and White Chocolate Madeleines
✦Can I change the citrus flavour?+
Tools for this recipe
Flower Madeleine & Mini Cake Pan (6-Cavity)
An alternative madeleine pan with flower-shaped cavities; the finished shape will differ from a shell mould.
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
TIGERCROWN CakeLand Small Stainless Steel Strainer · Medium
Pass the mixture through the fine mesh to catch small lumps.
