Recipe "Matcha madeleine"

Japan Stories

28th September, 2022

Until about ten years ago, it was not easy to find matcha-flavoured pastries.
Whenever I missed matcha, I would rush out to buy Sadaharu Aoki's matcha eclairs.
But in the last four or five years, "matcha" has entered the French vocabulary. You can now find matcha lattes, matcha cakes and matcha daifuku (rice cake), also known as "Mochi", in many places in Paris.

The madeleine dough is easy to prepare and the cooking time is short. So it's a breeze to make them in the evening and bake them in one go in the morning!
If you have an egg in the fridge, you will have enough for a snack anyway. If you want more, you can double or triple the amount.

Matcha Madeleines (9 servings) mini size (25 servings)
1 egg, 40 g sugar, 50 g flour, 3 g baking powder, 6 g matcha tea, 1 teaspoon honey. 60 g butter, 1 tsp whole cream, 50 g white chocolate

Mix the flour, matcha and baking powder. 
Melt the butter.

In a bowl, beat the eggs, sugar and honey with a whisk until the mixture is white and fluffy.
Add half the flour mixture and stir well with a rubber spatula, then the rest until smooth.
Add the melted butter and mix thoroughly.
Add the cream, mix 10 times with a rubber spatula, then roughly fold in the finely chopped white chocolate and leave to rest in the fridge. (It is best to let the mixture rest for at least 1 hour or overnight).

Remove the bowl from the fridge and mix the stiff dough with a rubber spatula until it is slightly softened.
Fill the moulds about 80% full and bake in a preheated oven at 180°C for 12 or 13 minutes. (8 or 9 minutes for the mini madeleines).
They are cooked when the edges of the pastry are coloured.


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