Madeleines, Mango

with Red

Kampot Pepper

In a large bowl, whisk the eggs and sugar with an electric mixer until the mixture becomes thick and pale. This should take about 6-8 minutes.

In a separate bowl, sift the flour and yeast and mix. Add a third of the flour mixture to the egg mixture, mixing gently with a spatula. Repeat this process with the remaining flour mixture, taking care not to overmix. Take a large spoonful of dough and add it to the bowl of melted butter. Stir to thin the butter, then pour this mixture back into the main batter.

Cut the Red Kampot Pepper Dried Mango into small pieces and add to the batter and mix again until smooth. Press cling film over the surface of the dough and refrigerate for at least 3 hours (or up to 2 days).
One hour before baking, generously butter a madeleine tin and sprinkle with a little flour, tapping to remove excess. Transfer the tin to the freezer to cool. Preheat oven to 200°C. Pour the cooled batter into the madeleine moulds, filling each mould three-quarters full.

Bake for 5 minutes at 200 °C, then 10-12 minutes at 170 °C, until the edges of the madeleines are golden brown. If you use regular madeleine moulds, the baking time will be shorter. About 5 minutes at 170 °C instead of 10-12 minutes. Remove from the oven. Carefully turn out the madeleines and leave them on a rack to cool.