Patissier XL
100g butter, cubed and softened at room temp 100g caster sugar 2 eggs 1 tbsp honey ½ tbsp orange juice ½ orange, zest1 tsp vanilla extracts 100g plain flour ½ tsp baking powder A pinch of salt 150g dark chocolate, broken into chunks To finish (optional):30g candied orange peel
1 - Grease the madeleine tray and put in the freezer for an hour for best results.2 - Lift the Chef Patissier XL head and fit the head shield. Attach the 7L Warming bowl to the machine with the creaming beater fitted.3 - Add the cubed butter into the bowl.4 - Adjust the settings to 5 minutes, temp 9 and speed off until the butter has melted. Remove the bowl and set aside.5 - Attach the 5L Chef mixer bowl and fit the whisk.6 - Weigh in the sugar, egg, honey, orange juice and zest and vanilla extract to the bowl. Mix for 2 minutes on speed ‘Max’.7 - Replace the whisk with the Creaming beater.8 - Weigh the flour, baking powder and salt into the bowl. Mix for 20 seconds on speed 1.9 - Scrape the sides of the bowl, then mix for a further few seconds on speed 1 until combined.10 - Add the melted butter from earlier into the Chef mixer bowl. Mix for 20 seconds, starting on ‘Min’ speed and slowly increase to 1 until combined.11 - Transfer the mixture into a piping bag and leave to rest for 30 minutes.12 - Pre-heat the oven to 190°C.13 - Pipe the mixture into the madeleine tin, fill each one with approximately a tablespoon of mixture.14 - Tap on a work surface to release the bubbles, then place in the oven and bake for roughly 8 minutes.15 - Remove from the oven and allow to cool in the tin for 2 minutes.16 - Loosen the madeleines with a fork or a palette knife, then tip the whole tray out onto a cooling rack.17 - Attach the clean Warming bowl to the machine, fitted the creaming beater.18 - Add the dark chocolate to the mixer bowl19 - Select the ‘chocolate melting’ function and press the dial to start.20 - Once melted, pour the chocolate into a small bowl and allow to cool slightly so that the chocolate thickens a little.21 - Hold the madeleine at an angle, then dip each one halfway into the chocolate before placing flat on a baking sheet.22 - Add a few pieces of finely chopped candied orange. Allow the chocolate dipped madeleines to cool at room temperature before serving.