These orange madeleines are my adaptation of an incredible recipe that I have made for many years and that is by Joël Robouchon himself, one of the best French chefs in the history of French cuisine and who has sublime recipes, and although it seems otherwise nothing complicated that only require love and patience.

He is the chef with the most Michelin stars and although he died a few years ago, his recipes are still considered the basis of modern French cuisine with updated versions of classic recipes. By the way you ask me many times about my favorite books, this one certainly it's one of them. It has no photographs or drawings but it has incredible recipes of the chup chup of a lifetime with which to start in the kitchen whatever your taste. It is an English version but here I leave you one in Spanish that although it is not exactly the same it does have all its best recipes, more than 600 with which you can be able to magic on your table

The first time I tried them I couldn't believe the texture they have: crispy on the outside and very wet on the inside thanks to the almond flour that works magic in tiny cupcakes like madeleines or financiers that I promise to bring you soon.

They are very easy madeleines to prepare with very natural ingredients and that you can also replace without problem.

Ingredients

For the madeleines

  • 200g butter
  • 80 g flour
  • 200 g icing sugar
  • 80 g of almond flour
  • 6 large egg whites
  • 1 tablespoon honey or maple syrup
  • the skin of two grated oranges
  • 50 ml of blood orange juice (or normal)

To grease the molds

  • a little butter or oil
  • a tablespoon of flour

For glaze

  • 200 g icing sugar
  • 2 tablespoons blood orange juice (30 ml)

Directions

Grease the madeleine moulds. Splash with flour making sure they are completely covered and then lightly tapping the tray to remove excess flour.

In a saucepan heat the butter over medium-high heat. We will let it roast until it is golden and smells delicately nutty. Strain the butter and let it cool until it is not hot.

Sift the flour, sugar and almond flour. Add the orange zest.

Beat the egg whites until they are frothy, but not firm at all, so if we lift the rods the whites will slip.

Add the dry ingredients mixing with the rods. Now add the golden butter, honey, vanilla and orange juice and mix.

Now you can either fill the molds and let the trays rest for a couple of hours in the fridge, or do like me that for convenience I prefer to pass the mixture to a bowl and cool it in the fridge for a couple of hours and then fill the molds.

After the time and rest, we preheat the oven to 190 degrees (Robouchon lhornea to 200 degrees but after several times I think it is better to lower the temperature to 190).

Fill the molds 3/4 parts. This dough does not have yeast so they will go up very little so you have to fill them almost completely. The dough will be hard so you will have to manage it with a teaspoon so that they are uniform.

Bake for about 16-18 minutes or until golden on the edges but white in the center.

Take out of the oven, wait a minute and unmold, letting them cool completely on a rack.

Prepare the frosting by mixing in a bowl the icing sugar with the orange juice. A thick mixture should remain but can be dropped with the help of a spoon on the surface of the madeleines. You can cover them completely or only in a part

If necessary, repeat with another layer of frosting so that the color is well fixed. They can be taken from the pull but if we let them cool for 30 minutes the frosting will harden and they will be beautiful.

Tips and Tricks

  • We can prepare the dough 1 or 2 days in advance
  • We can replace the frosting with a little icing sugar.
  • We can eliminate the juice and orange zest and replace them with lemon or simply eliminate them and we will have vanilla madeleines
  • Difficulty: easy
  • Preparation time: 20 minutes plus rest in the two-hour wax
  • Servings:

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