Kawaii Madeleine | Valrhona Chocolate
In a silicon long mould tray of 50 cm long by 3 cm wide, sprinkle about 40 g of baked streuzel in each section. Pipe about 220 g of Madeleine batter on the
Ingredients
- 45g inverted sugar
- 160g caster sugar
- 5g lemon zest
- 320g whole eggs
- 320g flour T55
- 5g baking powder
- 160g BEURRE LIQUIDE CLARIFIE
- 320g PRALINE NOISETTE 66% FRUITE
- 160g whole milk
- 75g Butter
- 75g ground almond
- 75g raw cane sugar
- 5g Salt
- 60g Flour T45
- 10g CACAO POUDRE
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