Matcha Madeleines

Flavor: Sweet; Technique: Baking; Time: Several hours; Difficulty: Moderate.

Matcha Madeleines Cooking Steps

Split the vanilla pod in half without cutting it completely, then scrape out the seeds with a knife in one direction.

Cut the butter into small pieces.

Combine milk, vanilla pod, vanilla seeds, and butter in a saucepan.

Heat until butter melts and mixture boils, then add rum. Cover and let it sit for a while to release the vanilla aroma.

Add caster sugar to egg yolk (1 egg and 1 egg yolk), stir until well combined.

Then add one-third of the milk mixture into the egg yolk mixture, mix well.

Sift matcha and flour into the egg-milk mixture, stir until smooth and well combined.

Finally, add the remaining milk into the egg-milk mixture, mix well. Cover with plastic wrap and refrigerate for 24-48 hours. After refrigeration, sift the batter, remove the vanilla pod. Grease the mold with butter, preheat the oven to 200 degrees Celsius.

Pour the chilled batter into the mold. Fill it up to about eight-tenths full.

Bake at 180 degrees Celsius for 15 minutes, then reduce to 170 degrees Celsius for 45 minutes.

Matcha Madeleines