Matcha recipe

Matcha madeleines

Ingredients

- 2 servings of matcha (~2 g / ~2 tsp)

- a little hot water
- 150 g butter
- 150 g sugar
- 20 g honey
- 3 large eggs
- 200 g flour
- 6 g baking powder

Ingredients

– In a bowl, put the matcha and a little hot water and mix with a bamboo or electric whisk
– Melt the butter in a saucepan
– Whisk together the sugar, honey and eggs
– Add the sifted flour and baking powder and beat the mixture on low speed
– Add the warm melted butter and mix everything together
– Pour half of the batter into a second bowl
– Add the matcha mixture to that half of the batter and mix
– Leave to rest in the fridge for 24 hours
– Fill the madeleine moulds with the batter using a piping bag
– Bake the madeleines for 8 to 10 minutes in an oven preheated to 175°C

Making the cream:
– in a bowl, put the matcha and a little hot water and mix with a bamboo or electric whisk
– in a saucepan, mix the flour, sugar and vanilla sugar
– add the egg and beat until frothy
– add the milk and bring to the boil, stirring constantly with a whisk; the mixture should thicken
– take the cream off the heat and let it cool slightly
– add the matcha mixture to the cream and whisk everything together
– fill a piping bag fitted with a filling nozzle with the matcha cream
– fill the plain madeleines (or all of them, if you prefer) with the cream made with matcha