Corn Madeleine Recipe

Name: Corn Madeleine
Prep time: 70 min
Cook time: 15 min
Total time: 85 min
Yield: 12
Cuisine: Korean
Ingredients: 50g Egg; 45g Sugar; 0.5g Salt; 5g Honey; 2g Vanilla extract; 40g Cake flour; 15g Almond powder; 50g Melted unsalted butter; 3g Lemon juice; 50g Cream cheese; 50g Canned corn; 80g Almond powder; 65g Powdered sugar; 15g Honey; 10g Water; Food coloring (yellow, green, white)

by Cooking Tree 2020-05-12

written by Cooking Tree Published: 2020-05-12Updated: 2022-09-02

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I made corn madeleine with corn and cream cheese filling ~

Madeleine contains popping corn, and the texture is good and it’s more delicious than I thought ~~

Madeleine shape is similar to corn shape, so I think it will be fun to make it like real corn.

If you baked the Madeleine with peeling, it was better to shape it because the belly button did not rise than just baking.
Since it is made of real corn, it was cute and cute, so it was fun to eat

Corn Madeleine

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Rating: 5.0/5
( 1 voted )

Serves: 12 Prep Time: 70 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

50g Egg

45g Sugar

0.5g Salt

5g Honey

2g Vanilla extract

40g Cake flour

15g Almond powder

50g Melted unsalted butter

3g Lemon juice

50g Cream cheese

50g Canned corn

80g Almond powder

65g Powdered sugar

15g Honey

10g Water

Food coloring (yellow, green, white)

Instructions

Unpack the egg, add sugar and salt, mix with honey and vanilla extract.

Sift the flour, almond flour, and baking powder, mix, add melted unsalted butter, mix, add lemon juice, wrap, and rest for 1 hour in the refrigerator.

Gently loosen the cream cheese, add corn, and put it in a milking bag.

Apply unsalted butter on the Madeleine mold, sprinkle it with flour, turn it over, and pan the dough about 70%.

Raise the middle corn cream cheese and bake in an oven preheated to 190 degrees for 15 minutes and cool.

Mix almond flour and sugar powder, add honey and water, mix yellow and white food coloring.

Add green food coloring to 1/3 of the dough and mix.

Apply honey to the top of Madeleine and apply yellow marzipan with a thin push to wrap and shape it.

Spread the green marzipan thinly, make a pattern, cut it long, and wrap it next to the madeleine.

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