Name: Recette Madeleine en coque de sakura
Prep time: 2 h
Cook time: 12 min
Total time: 2 h 12 min
Yield: 5
Ingredients: 1 œuf; 100g de chocolat blanc; 60g de sucre cristallisé; 60g de beurre non salé; 10g de miel; 60g de farine; 1,5g de levure chimique; 10g de poudre de sakura Yamasan; Extrait de vanille (selon vos goûts)

Recipe Madeleine in a sakura shell

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Noté 4.0 étoiles par 6 utilisateurs.

Portion

5 madeleines

Preparation time

2 hours

Cooking time

12 minutes

Let yourself be seduced by these soft madeleines delicately scented with sakura powder, the Japanese symbol of spring. Each bite reveals an airy texture and a subtle balance between the sweetness of honey and the delicacy of cherry blossom. For an extra touch of indulgence, they are coated in a delicious cherry powder-infused white chocolate. A refined, easy-to-make recipe, perfect for an elegant sweet break!

Author:

Yamasan

Image of Recipe Madeleine in a sakura shell

Ingredients

1 egg
100g white chocolate
60g granulated sugar
60g unsalted butter
10g honey
60g flour
1.5g baking powder
10g Yamasan sakura powder
Vanilla extract (to taste)

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Instructions

Before preparation

Bring eggs to room temperature.
Melt the butter in a bain-marie or in the microwave, add the honey and stir.

Preparation

Beat the egg in a bowl, add the granulated sugar and whisk to combine.
In the same bowl, sift 60 g flour and 1.5 g baking powder and mix slowly with a whisk until the flour has disappeared. The dough should be glossy and flow in ribbons.
Add the butter and honey (hot) in batches, mixing slowly each time. Finally, add the vanilla extract and mix.
Once the dough is mixed, let it rest in the refrigerator for at least 2 hours. Chilling the dough reduces the strength of the gluten, allowing it to rise firmly during baking!
Brush the molds with oil spray or a thin layer of butter and fill the silicone molds up to one-eighth full.
Bake at 190°C for 10 to 12 minutes. Once baked, turn out of the moulds and leave the madeleines to cool.
Heat 100 g white chocolate in a bain-marie and stir in 10 g Yamasan sakura powder.
Clean the silicone mould thoroughly, then dry it well. Pour 1.5 teaspoons of the chocolate mixture into each mold and spread in the same direction as the madeleines. Place the madeleines in the molds immediately after adding the chocolate, before it begins to harden.
Leave to stand in a cool, dark place until the chocolate has completely set. Take care not to unmold them too soon, as this may result in an uneven surface.

Recipe notes

Recipe tips :

For an extra floral touch, infuse a little cherry blossom syrup directly into the dough of your madeleines. This little addition will sublimate the taste of the sakura and add a unique delicacy to each bite, giving your creations a touch of spring.

The sakura is popular in Japan for its deep cultural significance. It symbolizes the fragility of life, with its flowers lasting only a few days. Celebrated during hanami (flower-watching) festivals, it embodies fragile beauty and the transition of the seasons. The sakura is also associated with rebirth and renewal, making it highly prized in cuisine, festivals and the arts.

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