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- Ardèche Madeleines-

Méthodes

For 12 madeleines

 

 

Composition

 

  • Chestnut madeleine paste
  • Rum icing

 

 

Chestnut madeleine paste

 

  • 75g egg
  • 75g vergeoise
  • 50g flour
  • 2g baking powder
  • 25g almond powder
  • 120g chestnut paste
  • 10g rum
  • 75g butter
  • 35g fragments of marrons glacés
  • 120g chestnut honey

 

In a mixing bowl and with a whip, mix and heat the eggs and the vergeoise in a bain-marie at 40°C.

Add to the mix the flour, the baking powder and the almond powder after having sieved them together.

In another small mixing bowl, mix the chestnut paste and the rum and add to the first mix.

Finish by adding the melted butter with the pieces of marrons glacés and stir delicately.

With a pouch, pour the mix in the moulds and bake in the oven at 170°C for 15 minutes.

When out of the oven, pipe in the chestnut honey within the madeleines with a pastry bag equipped with a plain nozzle.

 

 

Rum icing

 

  • 500g icing sugar
  • 70g rum
  • 40g water

 

Mix the ingredients.

 

 

Finish

 

Dip the madeleines in the icing with a fork, drip-dry them and put in the oven at 180°C for 1 minute.

 

Leave to cool before tasting.

The madeleines can be kept for one week.

 

Member author
Yoshiaki KANEKO

Yoshiaki Kaneko started his career at Lenôtre in Tokyo. After a few years in France at top Parisian brands, such as La Durée, Alain Ducasse at the Plaza Athénée, Yoshiaki Kaneko opened his own boutique “Paris s’éveille” (“Paris awakens”) in Tokyo in 2003 and at the “Chant du Coq” [...]

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