Peach Madeleine Recipe

Name: Peach Madeleine
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 7
Cuisine: Korean
Ingredients: 2 Eggs; 85g Sugar; 1g Salt; 15g Honey; 3g Vanilla extract; 10g Lemon juice; 1 Lemon zest; 85g Cake flour; 20g Almond powder; 4g Baking powder; 100g Melted unsalted butter; 40g Cream cheese; 25g Whipping cream; 8g Sugar; 80g Peach

by Cooking Tree 2023-09-04

written by Cooking Tree 2023-09-04

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Peach Madeleine Recipe is one of the delicious recipes, Cooking tree will show you how to prepare this recipe step by step

I made madeleines with tender zodiac peaches~.
I didn’t think I could put a lot of peaches in the existing madeleine mold.
I baked it in a slightly larger mold, but I think the shape goes well with the peaches.

I baked a lemon madeleine to make it refreshing, but the peaches made it even more delicious. I ate it while saying it was really delicious~haha.
I used fresh peaches because I was eating it at home, but if you want to keep it longer, you can simmer the peaches with sugar.

I love peaches and I’m happy to be eating them to my heart’s content these days^^.
Enjoy watching~♬~

Follow along with the 📝 recipes below👇🏾👇🏾

Peach Madeleine

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Rating: 5.0/5
( 36 voted )

Serves: 7 Prep Time: 40 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 400 calories 19 grams fat

Ingredients

2 Eggs

85g Sugar

1g Salt

15g Honey

3g Vanilla extract

10g Lemon juice

1 Lemon zest

85g Cake flour

20g Almond powder

4g Baking powder

100g Melted unsalted butter

40g Cream cheese

25g Whipping cream

8g Sugar

80g Peach

Instructions

Madeleines

Extract the lemon zest and juice and whisk the eggs with the sugar and salt.

Whisk in the honey, vanilla extract, and lemon juice.

Stir in the lemon zest, then sift in the flour, almond flour, and baking powder.

Stir in the melted butter, mix evenly, then cover with plastic wrap and let rest in the refrigerator for about an hour.

Grease the mold with butter and coat it with flour.

Divide the dough evenly between the squeeze bags and fill the molds about 90% full.

Bake in a 170-degree oven for 18-20 minutes, let cool, and then dig out the center of the top.

Peel and chop the nectarines into small pieces.

Whip the chilled cream cheese with the fresh cream and sugar.

Fold in the chopped peaches, mix well, and fill the madeleines.

Top with chopped peaches and dust with powdered sugar.

Notes

- Mold size : 4.6cm x 7.9cm x 2.6cm (Brioche tart pan) - about 7ea

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