Warm madeleines with yuzu curd recipe
This quick recipe for golden madeleines is filled with bright yuzu curd, offering a simple Japanese twist on the classic buttery sponge cakes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.gourmettraveller.com.au.
Cooking tools:
- Hand mixer
- Madeleine pan
- Piping bag
- Fine-mesh sieve
- Sifter
- Double boiler
- Microplane
- Citrus press
- Cooling rack
- Pastry brush
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Plastic wrap
- Refrigerator
- Ice bath
- Paring knife
- Measuring spoon
- Serving platter
Ingredients
- 3 eggs
- 80 gm caster sugar
- 40 gm honey
- 1 tsp vanilla extract
- 150 gm self-raising flour
- 150 gm unsalted butter, melted and cooled, plus extra for greasing
- Finely grated zest of 1 yuzu (optional)
- Yuzu curd
- 1 egg yolk
- 150 gm (⅔ cup) caster sugar
- 150 ml yuzu juice
- 150 gm softened unsalted butter, diced
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