Brown Butter Madeleine|French Tea Cake

Описание: Madeleine is my favourite French Tea Cake. A Classic Madeleine has a hump and is super light and airy and delicate. This version uses Brown Butter to give it a nice depth of flavor.I also cover two ways I like eating them with chocolate and an Orange Icing
I hope you like this recipe and please ask me any questions in the comment section.
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Timecodes
0:00- Intro
0:24- Making the Cake Batter
1:28- How to Prepare the Madeleine Tray
2:02- Making the Brown Butter
2:29- Mixing the Batter
2:49- Baking the Cake
3:04- Cooling down the Cake
3:36- Making the Chocolate Glaze
4:13- Making the Orange Icing
4:58- Final Result

Music
Track: Into The Light
Music composed and recorded by Oak Studios
Creative Commons - Attribution ND 4.0
   • [Background Music] Into The Light - Chill ...  

Ingredients
140 grams All-Purpose Flour (1 cup+1tbsp)
125 grams Butter (Unsalted Preferred) (1/2 cup or 1 stick)
8 grams Baking Powder (2 teaspoons)
Zest of 1/2 lemon
80 grams Sugar (1/3 cup)
2 Eggs

Ganache:
80 grams Dark Chocolate (2.8 ounces)
80 grams Cream (1/3 cup)
50 grams Chopped Hazelnuts (1/2 cup)

Icing:
60 grams Icing Sugar (1/2 cup)
1 teaspoon Orange Juice

Instructions
1. Weigh out the flour, baking powder and sugar in one bowl
2. Zest half a lemon and mix the eggs with the dry ingredients
3. Chill the batter overnight in the fridge
4. The next day coat the madeleine pan with butter and flour
5. Melt the butter on medium heat until nice and brown
6. Pre-heat the Oven at 250C/480F for 15 mins
7. Add the warm butter to the batter and whisk
8. Put a tablespoon of batter in the baking tin
9. Bake at 250C/480F for 5 mins and then lower the temperature to 180C/350F and bake for 7 mins
10. Take out of the mould immediately and cool down for 10 minutes

To Make the Ganache
Take 80 Grams Chopped chocolate and pour over boiling cream and mix into a smooth ganache

To make the Icing Sugar Glaze
Take 60 Grams Icing Sugar and Sieve it nicely and add 1 tsp of orange juice