Orange Blossom Madeleine Recipe

Orange Blossom MadeleineOrange Blossom Madeleine
Menu item
Serves 15 madeleines
Equipment
1 Madelaine tray of 14 medium size madeleines
Wisk
2 Piping bag with a plain nozzle 6
Butter to grease moulds
Brush
Prep time
20m
Cook Time
12m

Orange Blossom Madeleine recipe by Anthony Teva Dagorn, Chef De Cuisine Pastry at The Conservatory, Crown Melbourne. This is a subtle and delicate cake with a delicious orange blossom ganache.

Anthony Teva Dagorn, Chef De Cuisine Pastry
Anthony Teva Dagorn, Chef De Cuisine Pastry

An Orange Blossom Madeleine is a light and buttery pastry, which originates from France.

Anthony Teva Dagorn, Chef de cuisine Pastry at Crown Melbourne’s Conservatory has shared his recipe with High Tea Society.

Dagorn was born and raised in France, where he developed the love of pastry at a young age. He trained and was qualified at 19, since he has worked in numerous restaurants and patisseries.

Moving to Australia in 2010, Dagorn soon missed his pastry and took up a position at Crown, since he was worked his way to chef de cuisine – Pastry, where he creates pastry masterpieces for the menu, including the High Tea.

View our story on the new In Full Bloom Afternoon Tea at The Conservatory, Crown Melbourne.

 


Ingredients

  • 110 Grams
    flour
  • 4 Grams
    baking powder
  • 90 Grams
    sugar
  • 1
    pinch of salt
  • 2
    eggs
  • 1 Tablespoon
    orange zest
  • 2.5 Teaspoons
    oil
  • 100 Grams
    butter
  • 2 Teaspoons
    milk
  • 250 Grams
    white chocolate
  • 2 Tablespoons
    grape seed oil
  • 170 Millilitres
    cream
  • 140 Grams
    white chocolate Aneo Weiss
  • 30 Grams
    cocoa butter
  • 2.5 Teaspoons
    butter
  • 1 Tablespoon
    orange blossom essence
  • 15
    pieces of edible flowers

Instructions

  1. The Madeleines

    - Mix eggs, sugar, orange blossom and orange zest
    - Add sifted flour and baking powder
    - Melt the butter and add in the milk and oil.
    - Brush the tray with melted butter and pipe 30g of madeleine mix
    - Bake in an oven at 170*C for 12 min

  2. The Ganache

    - Heat the cream and add the white chocolate cocoa butter
    - Add the butter when the ganache reaches 35 degrees
    - At the cold stage, add the orange blossom
    - Mix well and rest for 24 hours
    - Pipe a gourmand ball on top of each madeleine and keep refrigerated

  3. The Coating:

    - Melt the chocolate slowly and add in the oil at 35 degrees
    - Dip the top half of the madeleines in to the mixture
    - Once coated, place a fresh flower to garnish.

    Tip: Place a fork on the bottom of the madeleine to dip them.

    Orange Blossom Madeleine