Sylvain Roucayrol, the resident chef at the Tuba Club in Marseille, shares his recipe for Madeleines and Kalamansi-Yuzu jam. A dessert with a delicious citrus flavor and hints of honey to enjoy at tea time.
Recipe for 6 people
Cooking time: 80 minutes - Preparation the day before
Ingredients
Madeleines
200 g hazelnut butter
200 g flour
12 g baking powder
3 eggs
125 g brown sugar
1 g vanilla
4 lemons
60 g milk at room temperature
80 g honey
Yuzu-Kalamansi Marmelade
300 g fresh Yuzu
100 g Kalamansi
100 g sugar
200 g acacia honey
Preparation
Marmelade : Wash the citrus fruits under cold water
Cut in 2 and remove the seeds
Cut into small pieces and add to a wok with the sugar and stew for about 30 min
Add the honey and cook again over low heat for 45 minutes
Keep cool
Madeleines : Melt the butter into a hazelnut shape
Pour the flour, baking powder and lemon zest into a mixing bowl
Add the milk and honey, then the vanilla, and add the hazelnut butter, mixing gently. Finally, add the eggs and mix
Refrigerate for 24 hours
Put the mixture in a pastry bag, pipe into the madeleine molds
Cook the madeleines for 8 minutes at 180 degrees
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