Ingredients
115 g unsalted butter
15 g honey
120 g all purpose flour
5 g baking powder
2 g salt
85 g sugar
2 eggs
12 g matcha
2 tbsp melted unsalted butter for brushing the tray
4 150g white chocolate, melted and divided into bowls
½ - 1 Bowl g matcha powder + white chocolate
1 - 2 Bowl g matcha powder + white chocolate
1 ½ - 3 Bowl g matcha powder + white chocolate
Directions
Step 1
1. Melt together butter and honey, wait for it to cool down before using.
Step 2
2. Whisk together flour + baking powder + salt and matcha powder. I'm using ceremonial matcha from Matcha Botanicals
Step 3
3. Whisk together eggs and sugar until light and fluffy, then add the dry ingredients.
Step 4
4. Slowly adding melted butter to the mixture. Mix until combine and transfer to a piping bag. Refrigerate at least 2 hours or overnight.
Step 5
5. Preheat the oven up to 180c. Brush each tray with melted butter, then pipe the batter on each hole. Bake at 180c for 12 minutes, flip half way.Let it cool down completely
Step 6
6. Divide melted butter into 4 bowl, add 0.5g matcha to the first bowl, then 1g matcha to the second bowl, and 1.5g matcha to the third bowl.
Step 7
7. Pour white chocolate into each mold and press madeleine on top gently. Freeze for at least 30 minutes or ntil the white chocolate can easily pops out of the mold
Step 8
8. Serve with your favourite matcha latte and enjoy ❤
