Madeleine & Financier - RedManShop

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Madeleine & Financier

Madeleine & Financier

Recipe by RedmanShop

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These classic French tea cakes are delicate, buttery, and perfect for an afternoon indulgence. Madeleines, known for their signature shell shape, are light, fluffy, and infused with a hint of vanilla or citrus zest. Financiers, on the other hand, are rich, moist almond cakes with a slightly crisp exterior, often baked in small rectangular molds. Both treats pair beautifully with tea or coffee, offering an elegant, melt-in-your-mouth experience.

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Prep

1 hr 20 mins

Bake

10 mins

Total

1 hr 30 mins

Yield

10 - 15 pcs

Ingredients

Chocolate Glaze

Callebaut Ruby Chocolate 107177 140 gm
Naturel Canola Oil 107624 22 gm

Madeleine Batter

RedMan Caster Sugar 1417 67 gm
RedMan Eggs 12088 50 gm
Conaprole UHT Milk 57095 42 gm
RedMan Plain Flour 1252 92 gm
RedMan Baking Powder 62712 3 gm
RedMan Unsalted Butter 68328 42 gm
Ravifruit Frozen Lemon Zest 51633 1 gm
RedMan Vanilla Bean Paste 67817 2 gm

Financier Batter

RedMan Almond Ground 974 40 gm
RedMan Icing Sugar 1410 60 gm
RedMan Plain Flour 1242 20 gm
RedMan Egg White 12088 60 gm
RedMan Unsalted Butter 68328 48 gm
RedMan Vanilla Bean Paste 67817 2 gm

Featured Products

CASTER SUGAR 1KG (#1417)

CASTER SUGAR 1KG (#1417)

$3.20

NECKLACE WHEAT FLOUR FOR NOODLE 25KG (#1252)

NECKLACE WHEAT FLOUR FOR NOODLE 25KG (#1252)

$49.60

Instructions

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Method

Melt the butter and set aside to cool.
Cream the egg and sugar with a whisk until pale.
Whisk in the milk at room temperature.
Whisk in the sifted flour and baking powder.
Whisk in the cooled melted butter.
Finally, whisk in the lemon zest and vanilla.
On a well-buttered madeleine mould, pipe the batter till 3/4 full and bake at 200°C for 8 minutes.
Unmould the madeleines immediately after baking.

Method

Mix the sifted almond ground, icing sugar, and flour in a bowl.
Whisk in the egg whites at room temperature.
Heat the butter in a pot until lightly brown.
Gradually stir the browned butter into the batter.
Fill the batter till 1/2 full in the rectangle mould.
Bake at 180°C for 10 minutes until golden brown.
Remove immediately from the mould.

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