Orchid Glazed Madeleine

Posted by: AUI

Active Time

0 Hour
15 Minutes

Total Time

2 Hour
25 Minutes

Assembly

26.7 oz Mini Cocoa Madeleines 757 g Mini Cocoa Madeleines

Dark Chocolate Glaze as Needed Dark Chocolate Glaze as Needed (540093) (540093) Qty: 1

Once the Madeleine are baked clean the mold and dry completely. Melt the glaze and dispense some into each cavity. Press in one Madeleine making sure the glaze reaches the top of the cavity. Allow to crystallize before removing.

4.2 oz All-purpose flour 120 g All-purpose flour

0.2 oz Baking Powder 5 g Baking Powder

2.1 oz Cocoa Powder, Dutch Processed 60 g Cocoa Powder, Dutch Processed (679001) (679001) Qty: 1

0.1 oz Kosher salt 2 g Kosher salt

6.4 oz Butter 180 g Butter

6.0 oz Granulated sugar 170 g Granulated sugar

0.7 oz Brown sugar 20 g Brown sugar

7.1 oz Egg 200 g Egg

Sift the dry ingredients together and set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars. Slowly add the eggs, scraping down after each addition.
Add the sifted dry ingredients and mix until all ingredients are combined. Place in the refrigerator and allow mixture to set for at least 2 hours.
Pipe the batter into Silikomart Flexi Mini Madeleine (591007) mold. Bake the madeleines at 380ºF/193ºC for 7-10 minutes or until done.