Recipe detail

Pastry Chocolate madeleine

15.7. 2022

Author: Ondrej Vlcek

Company: Retigo

Food category: Pastry

Cuisine: Other

Program steps

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Hot air
100 %
time icon Termination by time
time icon 00:05 hh:mm
probe icon 160 °C
ventilator icon 70 %
ventilator icon 

Ingredients - number of portions - 20

Name Value Unit
Ground almonds 100 g
Ground hazelnuts 100 g
Icing sugar 400 g
Plain flour 50 g
Cocoa powder 50 g
Egg whites whipped into soft peak 250 g
Butter cooked into light brown colour, nutty smell 200 g


Mix all dry ingrediences together and pass through collander or sieve to avoid any lumps.
Mix with whipped egg whites then add gradually warm brown butter. Transfer mixture into piping bag and fill your shell shaped moulds. Bake in preheated oven at 160°C for about 5 minutes, depending on size. Centres will rise up during baking. You can test middle with metal skewer to check if done.