Madeleines with invert sugar
Make madeleines, small, soft cakes with a distinctive shell shape, using Special Ingredients invert sugar.
Ingredients used in this recipe
Madeleines with invert sugar
Special Ingredients
6
20 minutes
8 minutes
Molecular Gastronomy Desserts
Molecular Gastronomy
Make madeleines, small, soft cakes with a distinctive shell shape, using Special Ingredients invert sugar.
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
Directions
Combine the butter, invert sugar, vanilla extract, milk and salt in a saucepan.
Heat until the butter melts.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
Using a food processor with temperature control, bring the eggs to 30°C and emulsify with the butter mixture. Incorporate the dry ingredients until smooth.
Pour into small shell-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for another 3 minutes to ensure even cooking. Remove from the oven, leave to cool and unmould. Serve or store in an airtight container.