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Professional
Kawaii Madeleine
Made with Noisette 66% - 7531
An original recipe by Jérémie RUNEL
2 stepsRecipe made for 6 longuets moulds
Recipe Step by Step
01
Almond Hazelnut Praliné 66% Madeleine
45g inverted sugar
160g caster sugar
5g lemon zest
320g whole eggs
320g flour T55
9
5g baking powder
160g BEURRE LIQUIDE CLARIFIE
320g PRALINE NOISETTE 66% FRUITE
160g whole milk
Mix the lemon zest with the caster sugar. Soften the inverted sugar with the eggs and stir in the lemon sugar. Sieve the flour with the baking powder and fold in the previous mixture. Emulsify the Praliné with the milk and stir in the liquid butter. Fold in the batter and allow to rest for 24 hours in the refrigerator.
02
Almond Cocoa Steuzel
75g Butter
75g ground almond
75g raw cane sugar
0
5g Salt
60g Flour T45
10g CACAO POUDRE
Dice the butter into small cubes. Sieve all the powders together. Add in the butter and knead in a kitchen mixer fitted with the paddle attachment. Little dough lumps are forming and then gather together into a rough dough. Stop kneading and set aside in the refrigerator for about 30 minutes. Push the cold dough through a 4 mm wire grid in order to get a regular granules. Store in the freezer or bake when needed at 150 /160°C to golden brown, vent opened for about 12 to 14 minutes.
Assembly and finishing
In a silicon long mould tray of 50 cm long by 3 cm wide, sprinkle about 40 g of baked streuzel in each section. Pipe about 220 g of Madeleine batter on the streuzel. Pipe about 50 g of pure Almond-Hazelnut Praliné directly in the batter in order to get big drops of praliné inside once the cake is baked. Lay a silicon mat on top and cover with a tray in order to prevent the rising of the batter. Bake at 175°C for about 18 minutes. Set aside in the freezer and remove from the moulds.