ORANGE TONKA MADELEINES
Chef Vanessa Musi
Makes Approximately 8 Large Madeleines
90 gr grass fed butter melted
85 gr cane sugar
1 teaspoon vanilla
1 gr fine sea salt
15 gr best quality honey (I used Trader Joes)
100 gr eggs
90 gr spelt flour such as Bobs Red Mill
2.5 gr baking powder: aluminum and gluten free
lemon zest, orange zest or Tonka bean or vanilla bean
Prepare batter in advance:
In a large bowl: whisk eggs + sugar + vanilla + honey by hand until light and fluffy.
Sift flour, salt, baking powder.
Add melted butter to the batter and mix by hand.
Add sifted flour, orange zest, fresh Tonka bean and mix just to combine. Don’t over mix.
Put batter in a bowl and refrigerate over night or for a few hours.
Put batter into a pastry bag.
Prepare a Flexipan Demarle madeleine pan on a perforated baking tray.
Fill Flexipan madeleine molds ⅔ full.
Bake in a preheated oven at 350 F until golden.
Time depends on oven, baking mold and size.
Unmold, let cool, decorate with the chocolate glaze.