Ingredients

Group Madeleines
Ingredient
KG
Weight (%)
Egg
0.600
22.3
Water
0.175
6.5
Vegetable oil
0.470
17.5
American cola (6090)
0.020
0.7
Brown sugar
0.275
10.2
Sugar
0.275
10.2
Cinnamon
0.007
0.3
Clove
0.004
0.1
Arozyme M
0.065
2.4
Soft wheat flour
0.500
18.6
Lingonberries
0.300
11.1
Total Weight: 2.691
Group Filling
Ingredient
KG
Weight (%)
White truffle (5225)
0.300
-
Butter
0.150
-
Colco
0.015
-
Lemon flavour natural (6232)
0.015
-
Lingonberry jam
0.080
-
Total Weight: 0.560

Method

1. Place all of the ingredients into a bowl. Leave the lingon for later.
2. Mix on slow speed for 2 minutes.
3. Mix on medium speed for 2 minutes.
4. Add frozen or fresh ingonberries.
5. Fill in madeleine moulds and bake at 170°C for approx. 17 minutes.
6. Place truffle, butter, Colco and flavour into a bowl.
7. Mix for 5 minutes using a beater. Add lingonberry jam at the end of the mixing.
8. Fill the madeleines with the mixture.
9. Dip in White Non temp (5225).

Ingredients

Group Madeleines
Ingredient
KG
Weight (%)
Egg
0.600
22.3
Water
0.175
6.5
Vegetable oil
0.470
17.5
American cola (6090)
0.020
0.7
Brown sugar
0.275
10.2
Sugar
0.275
10.2
Cinnamon
0.007
0.3
Clove
0.004
0.1
Arozyme M
0.065
2.4
Soft wheat flour
0.500
18.6
Lingonberries
0.300
11.1
Total Weight: 2.691
Group Filling
Ingredient
KG
Weight (%)
White truffle (5225)
0.300
-
Butter
0.150
-
Colco
0.015
-
Lemon flavour natural (6232)
0.015
-
Lingonberry jam
0.080
-
Total Weight: 0.560

Method

1. Place all of the ingredients into a bowl. Leave the lingon for later.
2. Mix on slow speed for 2 minutes.
3. Mix on medium speed for 2 minutes.
4. Add frozen or fresh ingonberries.
5. Fill in madeleine moulds and bake at 170°C for approx. 17 minutes.
6. Place truffle, butter, Colco and flavour into a bowl.
7. Mix for 5 minutes using a beater. Add lingonberry jam at the end of the mixing.
8. Fill the madeleines with the mixture.
9. Dip in White Non temp (5225).

Category

Category

Patisserie

Finished Product

Finished Product

Madeleines

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