For 16 garnished madeleines of 40g
- 180 g egg
- 180 g sugar
- 4 g liquid vanilla
- 20 g Corsican chestnut honey
- 164 g flour T 55
- 10 g baking powder
- 120 g Corsican olive oil
- 20 g split treated black olives
Heat the eggs, the sugar, the vanilla and the honey in a bain-marie at 40°C while whipping and cool in a mixer equipped with a whip on speed 3.
Put the mix away in a recipient and add the flour and the baking powder, mixing with a spatula.
Add the olive oil and the cubes of olives.
Leave the dough to rest at room temperature for an hour and fold before storing in the refrigerator for 24 hours.
Grease the walls of the madeleine moulds and poach the cold madeleines.
Bake immediately at 170°C in a ventilated oven during 11 minutes.
To finish, drill a small hole in the dough with an apple corer or a plain tip and garnish with the citrus fruit marmalade using a pastry bag with a small plain tip.
Citrus fruit marmalade
- 220 g Corsican oranges
- 53 g Corsican clementines
- 150 g Corsican yellow lemon
- 211 g water
- 5 g citric acid
- 85 g sugar
- 8 g fruit pectin
- 211 g de sugar
Blanch the citrus fruits three times in water (with their skins), then cut off the tips and take away the seeds.
Pour the water and the acid on the citrus fruits and cook at 50°C.
Pour the sugar and pectin mix and bring to a boil.
Finish by incorporating the 211g of sugar and bring to a boil again.
Mix in a blender, pouring in the hot marmalade and put away.
When cold, garnish the madeleines.
To be tasted the same day.
On the slopes of the Butte Montmartre, Arnaud Larher has established himself in an old impressionist art gallery.Therefore it comes as no surprise that he dare blend tradition with a hint of the subversive : dark chocolate mousse with blackberry compote, and blackberry tea, raspberry compote or salt [...]Read more