Marble Madeleine

Used Cacao Barry products
Snack

Marble Madeleine

Created by
  • Philippe Bertrand
    Director of Barry Callebaut CHOCOLATE ACADEMY™ France, MOF Chocolatier-Confiseur
Level
level 1
Dosage
40 units
Used Cacao Barry products
Recipe components

Madeleine

IngredientsPreparation
  • 250g
    whole eggs
  • 300g
    caster sugar

Beat the eggs and the sugar.

  • 250g
    T55 flour

Add

  • 7g
    raising agent

And

  • 250g
    butter

Add

  • 7g
    lemon zest

And

Chocolate Madeleine

IngredientsPreparation
  • 300g
    caster sugar
  • 250g
    whole eggs

Beat the eggs and the sugar. 

  • 235g
    T55 flour
  • 7g
    raising agent

Add

Add

Let rest for 12 hours.
Grease the madeleine moulds and, using a pastry bag, fill them with 30g of each madeleine dough for marbling.
Bake at 200°C for 4 and for 5 minutes at 175°C.

Finitures

With a pastry bag, add 10g of chocolate in the clean madeleine moulds, and then dip the cool madeleines into it.
Crystallize. 
Unmould.