🐻Teddy bear madeleine recipe

#VanillaMadeleine #Baking
Teddy bear madeleine
1. Spread room temperature butter on the madeleine mold and put it in the refrigerator.
2. Heat the milk in the microwave for 30-40 seconds, split the vanilla bean, scrape out the seeds, and add it.
3. Beat the egg well and add vanilla extract, sugar, and honey and mix.
4. Sieve the milk with the vanilla bean and mix.
5. Add the sifted flour and baking powder and mix thoroughly.
6. Add the unsalted fermented butter (40 degrees) melted in the double boiler in three portions and mix (20-30 times each time)
7. Wrap and refrigerate for 1 hour to 1 day.
8. Take out the madeleine dough that was in the refrigerator and mix it once.
9. Put the dough in a piping bag and squeeze it into the mold to about 80-90%.
10. Hit the mold on the bottom.
11. Bake in a preheated oven at 200 degrees for 3 minutes, then bake at 170 degrees for another 7 minutes
12. Melt milk-coated chocolate in a double boiler or microwave
13. Lightly dip the top of the completely cooled madeleine in the melted chocolate to coat it and let it harden
14. Put the chocolate in a piping bag (5mm round tip) and pipe the bear ears and snout into a circle and let it harden
15. Put the dark-coated chocolate melted in a double boiler or microwave into a piping bag (0.6mm round tip) and pipe the bear eyes and nose
16. Put the strawberry-coated chocolate melted in a double boiler or microwave into a piping bag (0.6mm round tip) and pipe it on both cheeks
Makes 16 bear madeleines
120g unsalted fermented butter
100g egg
Vanilla extract 1g
Sugar 75g
Honey 15g
Milk 20g
Vanilla bean 1/2
All purpose flour 120g
Baking powder 5g
Milk chocolate for coating, appropriate amount
(Milk couverture chocolate:coating chocolate, 5:5 ratio)
Dark chocolate for coating, appropriate amount
Strawberry chocolate for coating, appropriate amount