Recipes
200 g for 128 cakes
Click here for the exclusive interview with the recipe creator, Chef Hayato Yamada, the owner and chef of Patisserie Hayato Yamada, JAPAN.
Mixture A
1000 g whole eggs
600 g granulated sugar
200 g TREHA®
2 g salt
390 g honey
120 g glucose syrup (DE30-50)
Mixture B
570 g cake flour
40 g cocoa powder
20 g baking powder
750 g unsalted butter
380 g white sesame oil*¹
*¹ TAIHAKU sesame oil / TAKEMOTO OIL & FAT Co., Ltd.
Heat A to 40℃/105℉ while mixing to dissolve sugars.
Add honey and glucose syrup, mix well.
Add sifted B and combine.
Add melted butter and sesame oil.
Leave the batter for 3 hours at room temperature.
Pour the batter into madeleine pans, then bake in a convection oven at 180℃/355℉ with medium convection for 10 minutes. Rotate the baking pan and bake another 5 minutes.
Maintains freshly made flavor and texture
