Seomun Market Style Giant Peanut Crumble Madeleine

Ingredients

• 35 g Unsalted Butter (for crumble)
• 25 g Peanut Butter (for crumble)
• 45 g Sugar (for crumble)
• 80 g Cake Flour (for crumble)
• 100 g Eggs (approximately 2 large eggs, room temperature)
• 85 g Sugar (for batter)
• 15 g Honey
• 1 g Salt
• 90 g Cake Flour (for batter)
• 25 g Almond Powder
• 3 g Baking Powder
• 85 g Unsalted Butter (melted and cooled to 40-50°C)
• 35 g Peanut Butter (for batter)
• Roasted Peanuts (Udo peanuts preferred, for topping)

Steps

1. 1

   Prepare the crumble: In a bowl, combine 35g unsalted butter, 25g peanut butter, and 45g sugar. Mix until smooth.

2. 2

   Sift 80g cake flour into the peanut butter mixture. Use a spatula to mix until the dough forms small clumps (crumble texture). Store in the refrigerator until ready to use.

3. 3

   Prepare the batter: In a large bowl, whisk 100g eggs to break them up. Add 85g sugar, 15g honey, and 1g salt. Whisk until the sugar is mostly dissolved.

4. 4

   Sift 90g cake flour, 25g almond powder, and 3g baking powder into the egg mixture. Whisk gently until no dry flour remains.

5. 5

   In a separate bowl, combine 85g melted butter (warmed to about 45°C) and 35g peanut butter. Mix well until combined.

6. 6

   Gradually pour the butter mixture into the batter, whisking continuously until the batter is smooth and glossy.

7. 7

   Cover the batter with plastic wrap, pressing it directly against the surface to prevent a skin from forming. Refrigerate for at least 1 hour (up to overnight) to rest.

8. 8

   Preheat your oven to 180°C (350°F). Grease a giant madeleine mold with butter and dust lightly with flour.

9. 9

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

10. 10

    Generously sprinkle the prepared peanut crumble over the top of the batter. Arrange whole roasted peanuts (Udo peanuts) on top of the crumble.

11. 11

    Bake at 180°C for 18-20 minutes, or until a toothpick inserted into the center comes out clean and the edges are golden brown.

12. 12

    Allow the madeleine to cool in the mold for 5 minutes before carefully transferring to a wire rack to cool completely.

Notes

Resting the batter is crucial for achieving the characteristic madeleine hump and a better texture. If using a standard madeleine pan instead of a giant one, reduce the baking time to 10-12 minutes.

Nutrition per serving

• dessert
• baking
• madeleine
• peanut butter
• korean
• snack
• giant madeleine