[SUB]Coffee Ganache Madeleines, A Must-Try French Classic Dessert!【Xuxu Cooking】

🌿 Welcome to Xuxu Cooking! Let's make Coffee Ganache Madeleines!

With its adorable ‘big belly,’ the Madeleine has long been a cherished classic in French desserts. This time, it’s combined with coffee ganache, delivering a rich coffee aroma, a crispy exterior, and a soft interior. Perfect as an afternoon tea treat to share with family and friends!🌿

Servings: 8
Mold size: 8 slots, 7.5*4.5*2cm each slot

Ingredients:
-Madeleine:
cake flour 60g, almond powder 15g, powdered sugar 40g, baking powder 3g, egg 75g, honey 12g, espresso powder 2g, lemon juice 5ml, melted unsalted butter 82g

-Coffee ganache:
milk chocolate 45g, whipping cream 35ml, espresso powder 1g, unsalted butter 10g

Tips:
1.Egg, honey should be used at room temperature.
2.Butter melted into liquid.

How to make:
1.To make madeleines, mix 60g cake flour, 15g almond powder, 40g powdered sugar and 3g baking powder evenly.
2.Use another bowl, add 75g egg, 12g honey, 2g espresso powder and stir well, then pour into the flour mixture and stir for 40 times until powder-free.
3.Add 5ml lemon juice, stir roughly.
4.Pour 82g melted unsalted butter into the batter in 3 times, stir for 20-30 times for the first and second time, stir for 40 times for the last time, then transfer into the piping bag and chill for 1 hour.
5.Butter the mold and squeeze the batter about 90%, lightly shake the mold to flatten the surface, then chill for 15 mins.
6.Place the baking pan into the oven, preheat to 230°C/446° and bake for 5-6 mins, then reduce to 170C/338°F and bake for 10 mins. Once baked, lightly shake the mold and let it cool.
7.To make coffee ganache, heat 45g milk chocolate, 35ml whipping cream and 1g espresso powder over the hot water bath, stir evenly.
8.Add 10g unsalted butter and mix well. Keep stirring as it cools down to a slightly thickened consistency, then pipe it into the madeleines.

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