Original creation by
Lili Zhang
Pastry chef,
théATRE, Beijing, China
MADELEINE
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Recipe for 30 pieces weighing 20 g each
small travel cake with Cointreau and Earl Grey tea
1. MADELEINE DOUGH
Ingredients
160 g butter
165 g whole egg
100 g sugar
70 g honey
160 g T45 flour
4 g Earl Grey tea, powdered
10 g baking powder
3 g lemon zest
5 g orange zest
20 g Cointreau® 60%
Total weight: 697 g
Step
Melt the butter. Beat the eggs with the sugar and honey, then stir in the sifted dry ingredients and the zest. Mix well. Add the melted butter and the Cointreau®. Pour into madeleine molds. Bake in a convection oven at 170°C for 12 to 14 minutes.
2. WHITE CHOCOLATE GLAZE
Ingredients
500 g white chocolate
5 g lemon zest
10 g orange zest
Total weight: 515 g
Step
Melt the chocolate. Remove the madeleines from the mold, then dip them in the chocolate (about 5 g each).
Garnish with a few strips of lemon and orange zest.
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