Chocolate madeleines with blue matcha

Moist and dense chocolate dough, the sweetness of which sets off orange juice with zest, and completes everything with a layer of blue matcha white chocolate.

Recipe by:

valesinova

Ingredients

Madeleines

egg

1pc

sugar

50g

1.75oz

3.35tbsp

flour

70g

2.45oz

0.28cup

4.69tbsp

butter

50g

1.75oz

3.35tbsp

cocoa

15g

0.53oz

1tbsp

orange zest

0.5pc

orange juice

1Tbs

white chocolate

75g

2.63oz

0.30cup

5tbsp

milk

2Tbs

blue matcha

Method

Whip the egg with sugar for about 3 minutes until foamy. Add the orange zest and orange juice, mix up.
Add the flour and cocoa (sifted). Mix carefully, trying not to lose the foam volume.
Pour the melted butter into the batter, mix until combined.
Fill the silicone madeleines mold with batter using a teaspoon.
Bake the madeleines in the oven preheated to 356F (180C) for 12 minutes.
Pour milk into a saucepan. Add chopped chocolate and blue matcha powder (optionally). Warm it up over medium heat until uniform, stirring constantly. Don't let it burn!
Dip the madeleines into the glaze for 1/2.

Recipe source

Method

Choux pastry

Place the water, milk, salt and butter in a saucepan. Put over the heat, bring to a boil.
Reduce the heat to medium. Pour all the flour into the milk-butter mixture at once, vigorously stir the dough with a spatula until it gathers into a lump, and a thin film remains on the walls of the saucepan. Remove from the heat.
Cool the dough for 10 minutes. Next, stir in the eggs in 3-4 passes. (Pour in 1/3 of the eggs and combine until smooth. Repeat). The finished dough should fall off the spatula with a ribbon. If the dough is not yet liquid enough, add a little more eggs. Transfer the finished dough into a pastry bag.
Pipe the pastry on a teflon mat or silicone mat (with a diameter of 4-5cm). Leave at least 5cm between the cakes, as they greatly increase in volume.
Cut out circles with a diameter of 5cm from the frozen craquelin. Put them immediately on top of the dough.
Bake at 347F (175C) for 30-40 minutes. Top/bottom mode without convection.

Patissiere custard

Immerse the gelatin in ice water.
In a bowl, mix the egg yolks, half the sugar and cornstarch.
In a saucepan, bring the milk to a boil with the second half of the sugar and vanilla. Pour that mass into the yolks, whisking constantly. Pour the resulting mixture back into the saucepan, bring to a boil over medium heat and boil for another 1-2 minutes after.
Remove from the heat, stir in the butter and well-squeezed gelatin.
Strain through a sieve, blend if necessary with an immersion blender, cover with cling film and refrigerate completely.
Then beat with a mixer at minimum speed for 1 minute.
Whip the cream to soft peaks. Mix with a spatula into the cream.

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