Ingredients
For the madeleine device
- 160 g of t45 flour
- 10 g baking powder
- 160 g butter
- 3 eggs at room temperature
- 100 g caster sugar
- 40 g of acacia honey
- 30 g of chestnut honey
For the icing
- 300 g icing sugar
- 7 cl of water
- 5 g of ascorbic acid
- 40 g olive oil
Preparation
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Sift the flour with the baking powder. Melt the butter. In a mixer fitted with the leaf tool, mix the eggs, sugar and both honeys. Gradually pour in the flour-baking powder mixture. Finally, add the hot melted butter. Once the mixture is ready, stop the appliance to avoid emulsification. Refrigerate for 24 hours before use.
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The next day, preheat the oven to 180°C (gas mark 6). Butter a madeleine mold. Divide the batter into the mold and put in the oven. Lower the temperature to 160°C (gas mark 5-6), then bake for 10 to 12 minutes, until the madeleines are golden brown. You can eat them the day they are baked, but it is better to bake them the day before. Once cooled, wrap them in cling film and leave them to rest to glaze them the next day.
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Preheat the oven to 200-220°C (gas mark 6-7). Mix the icing ingredients. Brush it on and bake the madeleines for about 2 minutes until dry to the touch. Serve warm or at room temperature.
