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
almonds 100 g
hazelnuts 100 g
powdered sugar 400 g
plain wheat flour 50 g
cocoa 50 g
white 250 g
butter 200 g

Nutrition and allergens

Allergens: 1, 3, 7, 8
Minerals: Ca, Co, Cr, Cu, F, Fe, I, K, Mg, Mn, Na, P, Se, Zn
Vitamins: A, B, C, D, E, K, Kyselina listová

Nutritional value of one portion Value
Energy 240.8 kJ
Carbohydrate 23 g
Fat 14.4 g
Protein 4 g
Water 0 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.