Peanut Crumble Giant Madeleine

Ingredients

• 100 g Unsalted butter (melted and cooled slightly)
• 2 Eggs (at room temperature)
• 80 g Granulated sugar
• 15 g Honey
• 2 g Vanilla extract
• 100 g Cake flour
• 20 g Almond flour
• 3 g Baking powder
• 30 g Peanut butter (smooth or crunchy)
• Peanut crumble (for topping)
• Udo peanuts (whole, for topping)

Steps

1. 1

   In a large bowl, whisk the eggs, sugar, and honey together until well combined and slightly frothy.

2. 2

   Add the vanilla extract and peanut butter to the egg mixture, whisking until the peanut butter is fully incorporated.

3. 3

   Sift in the cake flour, almond flour, and baking powder. Gently fold with a spatula until no streaks of flour remain.

4. 4

   Gradually pour in the melted butter, stirring constantly until the batter is smooth and glossy.

5. 5

   Cover the bowl with plastic wrap and refrigerate the batter for at least 1 hour to allow the flour to hydrate.

6. 6

   Preheat the oven to 170°C (340°F). Thoroughly grease a giant madeleine pan, or standard madeleine pans, with butter.

7. 7

   Transfer the rested batter to a piping bag and pipe it into the prepared mold, filling each cavity about 80% full.

8. 8

   Generously sprinkle the peanut crumble and whole Udo peanuts over the batter.

9. 9

   Bake for 20-25 minutes for a giant mold, or until the edges are golden brown and the center springs back when lightly touched.

10. 10

    Remove from the oven and let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

The resting period is crucial for achieving the signature madeleine hump. If Udo peanuts are unavailable, any small roasted peanuts will work as a substitute.

Nutrition per serving

• dessert
• baking
• peanut
• madeleine
• korean-inspired
• snack