Oreo Madeleines Recipe | HANSE
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Today I made big Oreo madeleines
It's baked on a tin that's 5-6 times bigger than normal tins!
Oreo crumbs and cream cheese on top makes it even tastier
Usually you melt the butter, but this time I tried browning the butter
Just like financier, browned butter makes the taste richer and better
(It smells really good after browning)
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I used black cocoa powder, it can be replaced with normal cocoa powder. The amount should be the same, the color and taste may be different
Smooth, moist madeleines got even better with Oreo
It's giant, so you might not finish it
With normal-sized madeleines tin, it would make 24 of them, and 4 for giant madeleines tin!
▶ Ingredients (4 giant madeleines, takes about 2hrs including cooldown time)
Non-salted butter 200g (7 oz)
4 eggs (200g, 7 oz)
Honey 30g (1 oz)
Sugar 150g (5.3 oz)
Cake flour (low-gluten flour) 170g (6 oz)
(Black) Cocoa powder 30g (1 oz)
Baking powder 4g (0.14 oz)
Vanilla extract 4ml (0.8 tsp)
10 Oreos
Cream cheese 70g (2.5 oz)
Powdered sugar 30g (1 oz)
White chocolate 100g (3.5 oz)
1) Put the butter into the pan on low heat
2) Keep it on low heat until it melts and turns light brown
3) When it turns light brown, let it cool until warm
4) Put the eggs into a bowl and lightly whisk them
5) Put the honey and sugar, mix them well
6) Sift the flour, cocoa powder and baking powder into the mixture, mix them well
7) Mix in the vanilla extract
8) Mix in the butter, cooled down to warm
9) Put the batter to the pastry bag, let it sit in the refrigerator for more than 1 hour
10) Separate Oreo crème filling from the Oreo cookies
11) Break the cookies into small pieces
12) In a different bowl, mix the Oreo filling and cream cheese together
13) Put the powdered sugar in, mix them well
14) Put the mixture in a different pastry bag
15) Lube the madeleines tin with melted unsalted butter
16) Fill the tin 80% with madeleines batter
17) Spread bit of cream cheese mixture on top
18) Sprinkle the crushed Oreo cookies on top
19) Bake them for 20-22 minutes in 180°C (356°F) preheated oven
20) Separate the madeleines from the tin, let them cool, and clean the tin
21) Melt the white chocolate for coating when the madeleines cool down
22) Pour the melted chocolate into the tin, cover it with madeleines
23) Separate the madeleines from the tin when the chocolate solidifies (only use coating chocolate!)
+ The madeleines become smoother and tastes better after a day
+ The madeleines will last 3 days in the refrigerator
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