Madeleines with Kumquat Cream

INSTRUCTIONS FOR MADELEINES

• 1
  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).
• 2
  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.

INSTRUCTIONS FOR KUMQUAT CREAM PHASE 1

• 1
  Simmer all the ingredients together for about 20 – 25 minutes.
• 2
  Remove the citrus from the syrup using a sieve and let it drain. Keep the syrup and chill it.
• 3
  Mix 80g of citrus with 80g of syrup and blend with an immersion blender. Reserve the remaining citrus (kumquat slices) for decoration (spread on baking paper).

INSTRUCTIONS FOR KUMQUAT CREAM PHASE 2

• 1
  In a bowl, whisk the pudding powder, sugars, and egg until smooth. Bring the milk and 50g of syrup from the first phase to a boil and remove from heat.
• 2
  Pour about half into the pudding base and mix. Return to the remaining liquid in the pot and bring to a boil, stirring constantly, and cook for 2 – 3 minutes. Remove from heat and whisk in the butter with an immersion blender, followed by the citrus blended base from phase 1.

INSTRUCTIONS FOR GLAZE

• 1
  Melt the chocolate with oil over a water bath. Let it cool so that the glaze is still liquid but starts to thicken (slightly above room temperature).

INSTRUCTIONS FOR FINISHING

• 1
  Using a piping bag with a narrow round tip, lightly fill the madeleines with the whipped cream through the belly in 3 places (3 punctures). Leave the remaining cream in a small bowl and serve with the madeleines.
• 2
  Dip the filled madeleines halfway into the chocolate glaze and, after the glaze sets, attach the glazed kumquat (if placed on liquid glaze, the kumquat would absorb the chocolate, turn brown, and lose its orange shine).
• 3
  The madeleines in the photos, which are completely covered in chocolate, are dipped in tempered chocolate (see the tempering process on the blog @undercakepressure in the section Making Chocolate Bars) – place a teaspoon of tempered chocolate in the molds, press the madeleine into it, and let it set completely.