Madeleines filled with Strawberry Tonka Bean Jam
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Ingredients
- 140g sugar
- 140g T55 flour
- 1 tsp baking powder
- 130g unsalted butter
- 3 eggs
- A pinch of salt
- Strawberry Tonka Bean jam
- 1 mould for 12 madeleines, 8cm
Instructions
- Melt the butter and leave it to cool
- In a bowl, whisk 3 eggs and 140g of sugar
- Add a pinch of salt, 140g of flour and the sifted baking powder
- Gently fold in with a spatula
- Fold in the cooled melted butter, mix without overworking
- Leave the batter to rest overnight in the fridge
- Preheat the oven to 210°C
- Place the mould in the freezer for 15 minutes to get a nice hump
- Grease the mould with melted butter or a grease spray
- Fill the cavities in the mould with 25g of batter (you can use a piping bag)
- Bake for 5 minutes at 210°C
- Turn off the oven and continue baking for 5 minutes
- Continue for a further 2 minutes at 170°C
- As soon as they come out of the oven, gently release the madeleines and place on a rack, leave to cool
- Fill a piping bag fitted with a 6mm plain nozzle with the Strawberry Tonka Bean jam and fill the madeleines
- Store in an airtight box and enjoy the next day for an even softer result
