Шоколадно-апельсиновые Мадлен. Рецепт абсолютно новогодних мини-пирожных

💖 More Madeleine recipes on my Instagram   / manjerist   My Telegram channel: https://t.me/bakelikemanjerist https://taplink.cc/manjerist Chocolate-Orange Madeleines (makes about 24): ✅Sugar – 84 g ✅Neutral-flavored honey or trimoline – 20 g ✅Salt – 1.5 g ✅Zest of 1 large orange ✅Cream 33% – 40 g ✅Orange juice (freshly squeezed) – 40 g ✅Eggs (C1) – 2 pcs ✅Butter – 130 g ✅Flour – 100 g ✅Cocoa – 30 g ✅Baking powder – 5 g 🔅Slice the orange zest very thinly, making sure to keep the white part out of the zest. 🔅In a food processor, finely chop the zest with the sugar and trimoline (or honey). 🔅Add the cream, juice, and salt, and chop thoroughly again. 🔅Melt the butter and let it cool until warm. 🔅Whisk the eggs into the sugar-orange mixture, add the melted butter, and mix. 🔅Add the sifted cocoa powder and mix. 🔅Mix the flour with the baking powder, pour it into the egg mixture, and whisk until smooth. 🔅Cover the dough with plastic wrap and refrigerate until the next day. ‼️Use alkalized (not alcohol) cocoa powder; it has a richer chocolate aroma, flavor, and color, and mixes more easily with liquids. Orange ganache: ✅Orange puree – 125 g ✅Glucose syrup – 25 g ✅Neutral-flavored honey or trimoline – 13 g ✅Butter – 50 g ✅Dark chocolate 60-70% – 25 g ✅Milk chocolate 33-40% – 100 g 🔅To make the puree at home, peel 1.5 large oranges and puree them in a food processor or immersion blender. Puree the mixture through a sieve and squeeze out the pulp well. 🔅Remove the butter from the container in advance. Refrigerator Finely chop the chocolate. 🔅In a saucepan, combine the orange puree, glucose, and honey and bring to a boil. 🔅Pour the hot mixture over the chocolate and mix well. 🔅Add the softened butter and blend thoroughly. 🔅Leave the ganache at room temperature for 24 hours to stabilize. ‼️This makes a lot of ganache, so if you have time, you can make half a batch. ‼️The ganache will be runny. Decoration (optional): ✅ Dark chocolate ~ 100 g ✅ Orange chocolate ~ 100 g 🔅 Just before decorating the finished madeleines, melt both types of chocolate separately. 🔅 Temper using your favorite method. 🔅 Transfer to separate pastry bags. Baking and assembly: 🔅Preheat oven to 210 degrees Celsius. 🔅Grease the mold (if it doesn't have a non-stick coating) with butter and dust with flour, shaking off any excess flour (silicone molds don't require greasing). 🔅Pour the dough into a pastry bag (this makes it easier to work with). 🔅Fill the wells 3/4 full with dough. 🔅Bake at 200 degrees Celsius for 5 minutes, then reduce the temperature to 180 degrees Celsius and bake for another ~ 5 minutes (depending on the mold material and the size of the wells; silicone molds may require more time) 🔅Pour the ganache into a pastry bag fitted with a 2-3 mm metal round tip (required!!!) 🔅Still in the mold, fill the hot madeleines with ganache (insert the tip into the center and carefully squeeze out the ganache, being careful not to damage the madeleines too much) ‼️In hot biscuits, the ganache will begin to melt slightly and even try to leak out. Don't worry, any excess ganache will be partially absorbed, and you can wipe off any excess with a napkin. 🔅Remove the slightly warm madeleines from the mold and let them cool completely. 🔅After they have cooled completely, you can add a little more ganache. 🔅Wash and dry the mold thoroughly. 🔅Pipe a little chocolate into each well and place it on top. Madeleines, press lightly. 🔅You can also pipe a little chocolate onto the hole where the ganache was inserted. 🔅Leave to set for an hour or two. 🔅Remove the mold with the madeleines to the freezer for 5 minutes (the mold should be well chilled) and, with a little pressure, remove the madeleines from the wells. 🔅If the chocolate is properly tempered, the chocolate shells will be glossy and crisp. 🔅I store the madeleines in a tightly sealed container. ‼️You can stop while the madeleines are still baking; they will already be very tasty and aromatic. ‼️You can fill them with any filling you like. It's important to do this while the madeleines are hot, that is, while the crumb is not fully formed, and the filling will fit well into the sponge cake. ‼️You don't have to decorate them with chocolate. ‼️You can use slightly frozen ones. Dip the madeleines in chocolate glaze. ‼️You can draw stripes or dots with dark chocolate, pipe orange chocolate on top, and press with a madeleine to create a "tiger" or "giraffe" pattern. ‼️Since these cakes are just the mold of the classic madeleines, you can bake them in any other small molds. #madeleine #newyear #madeleinecake #chocolate #cookies