Norohy Orange Blossom Madeleine
ORANGE BLOSSOM MADELEINE
- European-style butter 270 g
- Honey 40 g
- Whole eggs 195 g
- UHT whole milk 80 g
- Granulated sugar 175 g
- All-purpose flower 250 g
- SOSA baking powder 12 g
- NOROHY orange blossom water 65 g
Make a beurre noisette, add the honey and leave to cool.
Mix the eggs, milk and sugar at room temperature, and add the sifted flour and baking powder.
Incorporate the warm butter and orange blossom.
Seal the surface with plastic wrap and store in the refrigerator.
GLAZE FOR ORANGE BLOSSOM MADELEINES
- Confectioner’s sugar 215 g
- Lemon juice 20 g
- NOROHY orange blossom water 10 g
Mix the confectioner’s sugar, lemon juice and orange blossom.
Make the madeleine mix. Put 27g in each mold, bake for 4 minutes at 410°F (210°C) then a further 5 minutes with the oven turned off.
Turn them out, brush their tops with a glaze and bake for 2 minutes at 340°F (170°C). Leave to cool.
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