Name: Madeleine Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Yield: 6
Cuisine: Molecular Gastronomy Desserts
Ingredients: 300g Unsalted Butter; 195g Special Ingredients Invert Syrup; 3g Special Ingredients Madagascan Bourbon Vanilla Extract; 75g Milk; 4g Salt; 367g Plain Flour; 180g Powdered Sugar; 15g Active Dry Yeast; 365g Beaten Eggs

Create these small sponge cakes with distinctive shell-like shapes using Special Ingredients Invert Syrup

Madeleine Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Desserts

Servings

Prep Time

20 minutes

Cook Time

8 minutes

Create these small sponge cakes with distinctive shell-like shapes using Special Ingredients Invert Syrup

Author:

Special Ingredients

Ingredients

300g Unsalted Butter
195g Special Ingredients Invert Syrup
3g Special Ingredients Madagascan Bourbon Vanilla Extract
75g Milk
4g Salt
367g Plain Flour
180g Powdered Sugar
15g Active Dry Yeast
365g Beaten Eggs

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Directions

In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.
Heat until the butter is melted.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
In a thermomix, temper the eggs to 30°C and emulsify with the butter mixture. Incorporate the flour mixture until the dough is homongeous.
Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.

Filed in: estratto di vaniglia, Invert Syrup, Molecular Gastronomy, Special Ingredients Recipes, Sponge Cake, vaniglia, Zucchero invertito

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