Work in this order: mugwort ganache → madeleine batter → mugwort glaze.
Add the white couverture chocolate to the warmed heavy cream and stir with a spatula until melted. Letting it sit for 1 minute spreads the heat evenly through the chocolate; if it still won’t melt, microwave it in 10-second bursts, checking each time.
Add the mugwort powder and emulsify with an immersion blender for 30 seconds until well combined. The ideal temperature at this point is 35–40°C.
Cover tightly with plastic wrap and refrigerate for at least 4 hours. It’s fine to make it the day before.
In a bowl, whisk the eggs, sugar, salt, honey, and heavy cream by hand for 1 minute.
Add the sifted cake flour, mugwort powder, baking powder, and almond flour, and mix gently just until no dry flour is visible.
Add the melted butter and mix.
Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
Fill the molds with batter and bake in an oven preheated to 180°C for 8 minutes. Then lower the temperature to 170°C, rotate the pan, and bake for 5 minutes more.
Unmold the baked madeleines and let them cool on their sides. After 1 minute, turn them onto the other side to keep cooling.
Mix the powdered sugar with the milk and mugwort powder to make the mugwort glaze.
Brush the glaze onto the front of the cooled madeleines.
Use an apple corer to make a hole in the domed hump of each madeleine. A round piping tip, a chopstick, or a straw also works.
Fill the holes with the cold mugwort ganache. Whip the ganache lightly just before using it.
Dip the ganache-covered part in roasted soybean powder to finish.
Tips
Mugwort is an acquired taste, but it’s popular enough to have a devoted following.
A convection oven’s strong fan can make the batter bake unevenly, so rotate the pan from time to time.
In hot weather the ganache can melt, so keep the madeleines refrigerated.
Madeleines filled with ganache are best eaten within 3 days.
Mugwort Ganache Madeleine
Equipment: oven, mixing bowl, kitchen scale, sieve
Ingredients (9 pieces)
- unsalted butter 90g
- egg 90g
- cake flour 90g
- mugwort powder 15g
- baking powder 4g
- almond flour 10g
- sugar 70g
- salt 1g
- honey 10g
- heavy cream 25g
- heavy cream 80g
- white chocolate 60g, couverture
- mugwort powder 5g
- powdered sugar 30g
- milk 10g
- mugwort powder 1g
- roasted soybean powder (kinako) 10g
Instructions
1. Work in this order: mugwort ganache → madeleine batter → mugwort glaze.
2. Add the white couverture chocolate to the warmed heavy cream and stir with a spatula until melted. Letting it sit for 1 minute spreads the heat evenly through the chocolate; if it still won't melt, microwave it in 10-second bursts, checking each time.
3. Add the mugwort powder and emulsify with an immersion blender for 30 seconds until well combined. The ideal temperature at this point is 35–40°C.
4. Cover tightly with plastic wrap and refrigerate for at least 4 hours. It's fine to make it the day before.
5. In a bowl, whisk the eggs, sugar, salt, honey, and heavy cream by hand for 1 minute.
6. Add the sifted cake flour, mugwort powder, baking powder, and almond flour, and mix gently just until no dry flour is visible.
7. Add the melted butter and mix.
8. Transfer the finished batter to a piping bag and refrigerate for at least 1 hour. Use it within 24 hours.
9. Fill the molds with batter and bake in an oven preheated to 180°C for 8 minutes. Then lower the temperature to 170°C, rotate the pan, and bake for 5 minutes more.
10. Unmold the baked madeleines and let them cool on their sides. After 1 minute, turn them onto the other side to keep cooling.
11. Mix the powdered sugar with the milk and mugwort powder to make the mugwort glaze.
12. Brush the glaze onto the front of the cooled madeleines.
13. Use an apple corer to make a hole in the domed hump of each madeleine. A round piping tip, a chopstick, or a straw also works.
14. Fill the holes with the cold mugwort ganache. Whip the ganache lightly just before using it.
15. Dip the ganache-covered part in roasted soybean powder to finish.
https://hong-recipe.pages.dev/en/recipes/mugwort-ganache-madeleine/
Hong's Recipe
