These classic French tea cakes are delicate, buttery, and perfect for an afternoon indulgence. Madeleines, known for their signature shell shape, are light, fluffy, and infused with a hint of vanilla or citrus zest. Financiers, on the other hand, are rich, moist almond cakes with a slightly crisp exterior, often baked in small rectangular molds. Both treats pair beautifully with tea or coffee, offering an elegant, melt-in-your-mouth experience.

Prep

1 hr 20 mins

Bake

10 mins

Total

1 hr 30 mins

Yield

10 - 15 pcs

Ingredients

Chocolate Glaze
• Callebaut Ruby Chocolate | 107177 | 140 gm
• Naturel Canola Oil | 107624 | 22 gm

Madeleine Batter
• RedMan Caster Sugar | 1417 | 67 gm
• RedMan Eggs | 12088 | 50 gm
• Conaprole UHT Milk | 57095 | 42 gm
• RedMan Plain Flour | 1252 | 92 gm
• RedMan Baking Powder | 62712 | 3 gm
• RedMan Unsalted Butter | 68328 | 42 gm
• Ravifruit Frozen Lemon Zest | 51633 | 1 gm
• RedMan Vanilla Bean Paste | 67817 | 2 gm

Financier Batter
• RedMan Almond Ground | 974 | 40 gm
• RedMan Icing Sugar | 1410 | 60 gm
• RedMan Plain Flour | 1242 | 20 gm
• RedMan Egg White | 12088 | 60 gm
• RedMan Unsalted Butter | 68328 | 48 gm
• RedMan Vanilla Bean Paste | 67817 | 2 gm

Instructions

**Method**
1. Melt the butter and set aside to cool.
2. Cream the egg and sugar with a whisk until pale.
3. Whisk in the milk at room temperature.
4. Whisk in the sifted flour and baking powder.
5. Whisk in the cooled melted butter.
6. Finally, whisk in the lemon zest and vanilla.
7. On a well-buttered madeleine mould, pipe the batter till 3/4 full and bake at 200°C for 8 minutes.
8. Unmould the madeleines immediately after baking.

**Method**
1. Mix the sifted almond ground, icing sugar, and flour in a bowl.
2. Whisk in the egg whites at room temperature.
3. Heat the butter in a pot until lightly brown.
4. Gradually stir the browned butter into the batter.
5. Fill the batter till 1/2 full in the rectangle mould.
6. Bake at 180°C for 10 minutes until golden brown.
7. Remove immediately from the mould.