Madeleines with Calvados
Preparation time : 45 minutes
Cooking time : 40 minutes
Serves 8
Ingredients
Madeleines:
4 eggs
125g sugar
25g honey
75g flour
10g baking powder
65g milk
250g butter
Zest of 1⁄2 orange
25 cl Calvados VSOP
Marmalade:
5 oranges
200g sugar
5cl Calvados VSOP
1⁄2 vanilla bean
Chantilly (Whipped Cream):
250g heavy cream (45% fat content)
25g sugar
2cl Calvados VSOP
1⁄2 vanilla bean
Source
Les Mets ChaiMadeleines:
Mix sugar, eggs, and honey. Add flour and baking powder.
Melt the butter, let it cool, and add it to the mixture. Add cold milk, then Calvados and orange zest.
Mix everything and pour into madeleine molds. Bake for 8 minutes at 170 degrees Celsius. (338 degrees Fahrenheit.)
Use a brush to apply Calvados like a glaze on the madeleines and soak them after baking.
Marmalade:
Cut orange supremes and simmer them on low heat with sugar and vanilla in a saucepan for 30 minutes. Let it simmer without stirring.
Deglaze with Calvados when the mixture begins to caramelize.
Chantilly (Whipped Cream):
Pour the cold cream. Beat with a mixer for about 5 minutes until you achieve a “shaving cream” texture.
Assembly:
Eat everything together in one bite!
Chef’s note:
“I love the ‘boy’s jam’; it’s an alcoholic marmalade that adds a kick to the madeleine. With the whipped cream, it’s delicious; you get the softness of the madeleine, the freshness of the whipped cream, and the kick of the marmalade.”
