Baking Dessert French

Yuzu madeleines

Name: Yuzu madeleines recipe
Yield: 12
Cuisine: /french
Ingredients: 2 small eggs (80g in total), at room temperature; 86g plain flour; 30g almond flour; 3/4 tsp baking powder; 72g caster sugar; Finely grated zest of 1/2 lemon, plus extra to garnish (see notes); 1 tsp runny honey; 1 tsp yuzu juice (from Asian grocers); 100g unsalted butter, melted, plus extra for greasing; 150g pure icing sugar; 30.00 ml yuzu juice (from Asian grocers)

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by delicious. team

delicious. team

Jun 16, 2023

“Yuzu madeleines take me back to a cherished time in my childhood. Every winter, I would venture to my grandmother’s house to harvest the aromatic yuzu fruit. During the frigid winter months, we would brew steaming cups of yuzu tea, infused with the essence of our labour and love. And now, the scent of yuzu emanating from my freshly baked madeleines invokes a flood of memories of those special moments spent with my beloved grandmother. It's my very own ‘madeleine de Proust’ – a nostalgic reminder of the past that warms my heart with every bite.” – Hyoju Park

2 small eggs (80g in total), at room temperature
86g plain flour
30g almond flour
3/4 tsp baking powder
72g caster sugar
Finely grated zest of 1/2 lemon, plus extra to garnish (see notes)
1 tsp runny honey
1 tsp yuzu juice (from Asian grocers)
100g unsalted butter, melted, plus extra for greasing

Yuzu glaze

150g pure icing sugar
1 1/2 tbs yuzu juice (from Asian grocers)

Method

1.

Remove eggs from fridge 1 hour before using to bring to room temperature. Preheat oven to 200°C (conventional heat, see notes).
2.

Sift both flours and baking powder into a medium bowl and set aside. In a medium heatproof mixing bowl, gently whisk whole eggs, sugar, lemon zest and honey over a saucepan of simmering water (don’t let base of bowl touch the water) until sugar is completely melted. Add the sifted dry ingredients and a large pinch of fine salt, and whisk gently for 30 seconds until there are no lumps.
3.

Add yuzu juice and melted butter and whisk for 30 seconds until well combined. Cover the mixture with plastic wrap and refrigerate for 30 minutes to rest.
4.

Grease a madeleine pan with extra butter, then spoon batter evenly between moulds. Reduce oven to 190°C and bake for 8-10 minutes, depending on the oven's strength (check by touching the top of the madeleine ‘belly’; it should not be wet when done).
5.

Cool madeleines in the moulds to maintain their shape. For the yuzu glaze, mix both ingredients in a small bowl until well combined. Once madeleines are cooled, brush yuzu glaze thinly over the top of each madeleine. Immediately top with extra zest before glaze sets firm.
6.

Serve yuzu madeleines immediately.