Green Tea And White Chocolate Madeleines
These might traditionally be lemon, vanilla or orange... but when we wanted to recreate these little classic French cakes we thought we'd ask for your suggestions. Green tea and white chocolate was an incredible idea that we simply couldn't refuse. So after some testing... this is what we came up with. Enjoy!
- 60 g butter, melted
- 1 pinch salt
- 2 small eggs, at room temp
- 100 g white chocolate
- 1 handful black sesame seeds
- 65 g caster sugar
- 90 g self-raising flour
- 1 handful ice cubes
- 1 tbsp matcha green tea powder
- 1 l vanilla rice milk
- 1 tsp baking powder
Preheat The Oven
Preheat an oven to 220°C and spray a silicon madeleine mould with oil.
Make The Batter
Melt the butter in a small pan or bowl in a microwave.
Whip the eggs up with the sugar and pinch of salt using a hand mixer until its tripled in volume and is very light a fluffy.
Fold the flour and baking powder into the bowl.
Stir through the melted butter and matcha powder carefully to keep all the air in the batter.
Portion Into Moulds & Bake
Transfer the mixture to a piping bag and portion into the moulds filling them up 3/4.
Bake for 7 minutes until puffed, light and spongey.
Cool & Drizzle With Choc
Turn the cooked sponges out of their moulds and leave to cool on a wire rack.
Melt the white chocolate in a microwave or bowl over simmering water and transfer to a piping bag with small nozzle.
Drizzle the chocolate over the cooled madeleines and whilst the chocolate is melted, sprinkle with black sesame seeds.
Serve With Rice Milk
Serve once the chocolate has set along with a glass of vanilla rice milk blitzed up with ice.
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