Creme brulee Madeleine Recipe

Name: Creme brulee Madeleine
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 12
Cuisine: Korean
Ingredients: Madeleine; 75g Egg; 20g Sugar; a pinch of Salt; 3g Vanilla e xtract; 15g Honey; 50g Cake flour; 15g Almond powder; 2g Baking powder; 75g Melted Butter; 1ts Lemon juice; cream; 1/4ts Vanilla bean paste; 70g (60℃) Hot whipping cream; 35g (60℃) Hot milk; 1 Egg yolk; 10g Sugar; 6g Corn starch; Corn syrup; Sugar

by Cooking Tree 2022-09-07

written by Cooking Tree 2022-09-07

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Cooking Tree will show you how to make a homemade version of this delectable recipe for Creme brulee Madeleine.

I made a creme brulee madeleine that was baked with cream in the madeleine and sprinkled with sugar on the top!

I made a thick cream by adding starch to the creme brulee recipe and baked it inside the madeleine, and it was moist and delicious~

The sugar that has been burnt with a torch on the top side adds to the texture and tastes like caramel, making it even more delicious~~^^

I thought it would be nice to make it like this, so I made it and it came out more satisfying than I thought and it feels good~~*^^*

The visual stimulates the salivary glands, the crunchy sound when you take a bite is fun, and the taste is the best

~ Enjoy watching~~♬ ~

Follow along with the 📝 recipes below👇🏾👇🏾

Creme brulee Madeleine
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Rating: 5.0/5
( 63 voted )

Serves: 12 Prep Time: 35 Minutes Cooking Time: 15 Minutes 15 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Madeleine

75g Egg
20g Sugar
a pinch of Salt
3g Vanilla e xtract
15g Honey
50g Cake flour
15g Almond powder
2g Baking powder
75g Melted Butter
1ts Lemon juice

cream

1/4ts Vanilla bean paste
70g (60℃) Hot whipping cream
35g (60℃) Hot milk
1 Egg yolk
10g Sugar
6g Corn starch
Corn syrup
Sugar

Instructions

Beat the eggs gently, then add sugar, vanilla extract, and honey and mix.
Sift the soft flour, almond powder, and baking powder and mix.
Add melted butter little by little and mix, add lemon juice, mix, cover, and ferment in the refrigerator for at least 1 hour.
Add vanilla bean paste to hot milk and whipped cream and mix. Add yolk, sugar, and cornstarch to a pot and mix.
Pour whipped cream + milk little by little in a pot, mix, heat over low heat until thickened, transfer to another bowl, cover and cool.
Pan the dough about 50% in the pan, put the cream on it, cover it with the dough, bake it in an oven preheated to 170 degrees for 13~15 minutes, and cool it.
Dip the oligosaccharide on the Madeleine, sprinkle with sugar, and then burn with a torch.

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