CHEF'S RECIPE: SYLVAIN ROUCAYROL’S MADELEINES

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.

© delaneyinamine

Recipe for 6 people

Cooking time: 80 minutes - Preparation the day before

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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

1. Marmelade : Wash the citrus fruits under cold water

2. Cut in 2 and remove the seeds

3. Cut into small pieces and add to a wok with the sugar and stew for about 30 min

4. Add the honey and cook again over low heat for 45 minutes

5. Keep cool

   
   

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1. Madeleines : Melt the butter into a hazelnut shape

2. Pour the flour, baking powder and lemon zest into a mixing bowl

3. Add the milk and honey, then the vanilla, and add the hazelnut butter, mixing gently. Finally, add the eggs and mix

4. Refrigerate for 24 hours

5. Put the mixture in a pastry bag, pipe into the madeleine molds

6. Cook the madeleines for 8 minutes at 180 degrees

   
   

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