Madeleines with Kumquat Cream

Whisk the eggs, sugars, vanilla extract, and mandarin zest until frothy. Stir in the butter and oil with a hand whisk. Gradually fold in the flour mixed with baking powder and salt in about three additions. Cover with cling film and refrigerate for at least 8 hours (preferably overnight).

Preheat the oven to 220°C. Transfer the batter into a piping bag and fill the madeleine molds to about 2/3 full. Reduce the temperature to 190°C, place in the oven, and bake until lightly golden (about 12 minutes). Let cool in the molds for a while, then carefully remove and let cool on a wire rack.

Simmer all the ingredients together for about 20 – 25 minutes.