The madeleine or petite madeleine is a traditional small cake from Commercy and Liverdun, two communes of the Lorraine region in northeastern France. Madeleines are very small sponge cakes with a distinctive shell-like shape acquired from being baked in pans with shell-shaped depressions.
180 grams of caster sugar
40 grams of 85% croissant butter (preferably Elle & Vire @elleetvire)
190 grams of butter
198 grams of eggs
50 grams of candied orange peel, roughly chopped
1 pc of orange zest
140 grams of T45 flour
140 grams of AP flour
15 grams of baking powder
5 grams of Grand Marnier (or any other orange flavor if you prefer)
50 ml of orange juice
1. Place the butter and sugar into a KitchenAid mixer and operate it at slow speed.
2. Add eggs gradually into the butter–sugar mixture, occasionally scraping the sides to ensure that all combine well.
3. Sift together the flour and baking powder, then fold into butter–sugar–egg mixture and combine well.
4. Add the Grand Marnier and orange juice.
5. Add the orange zest and candied orange peel and fold in well.
6. When thoroughly mixed, use a piping bag to fill madeleine molds.
7. Bake in a rotating-fan oven at 170°C for 15 minutes.
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