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Professional
Oabika Madeleine
Made with Oabika - Gold of the pod
An original recipe from Jérémie Runel & David Briand
2 stepsMakes 30 pieces
Recipe Step by Step
Step01
MADELEINE DOUGH
300g All-purpose flour
10g Baking powder
265g Whole eggs
240g Sugar
2.5g Salt
3.5g Lemon zest
1g Madagascan vanilla bean
60g Whole milk
125g CLARIFIED BUTTER
Sift the flour and baking powder together.
Mix the eggs, sugar, salt, lemon zest and vanilla using a paddle attachment in a stand mixer or a food processor.
Add the sifted dry ingredients, milk and the hot clarified butter at a temperature of 115-120°F (45-48°C) – This temperature is important here.
Store your product in the refrigerator for 24 hours before use.
Mix the eggs, sugar, salt, lemon zest and vanilla using a paddle attachment in a stand mixer or a food processor.
Add the sifted dry ingredients, milk and the hot clarified butter at a temperature of 115-120°F (45-48°C) – This temperature is important here.
Store your product in the refrigerator for 24 hours before use.
Step02
OABIKA MADELEINE FROSTING
60g Icing sugar
385g Mineral water
60 g OABIKA
Sift the icing sugar and mix together all the ingredients.
Assembly and finishing
Make the madeleine dough and fill the molds 3/4 of the way up.
Bake at 340°F (170°C) for about 12 minutes.
Garnish with Oabika after taking out of the oven.
Leave to cool.
Make the glaze, heat gently and glaze the bottom of the madeleines.
Put in the oven for a few minutes to dry out.
Meet the Chef
Executive pastry chef, French craftsperson of the year 2019 at Tain l’Hermitage
David Briand
“Once again we wanted to revisit a classic recipe and chose to work with the madeleine, a simple recipe that is so tasty!”
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