Hojicha matcha madeleines

If you’ve never tried Hojicha matcha before, now is the time to try!

I was so excited to discover hojicha matcha, it’s the brown, roasted matcha powder that tastes similar to the green matcha, perhaps more smokey?

What’s great about hojicha matcha is that you can use it in exactly the same way as you would with the green variety and get a different taste out of it too.

I was keen to try it in a madeleine recipe, and I was not disappointed!

The recipe is below, would love to hear from you if you make it. Hope you enjoy as much as I do!

RECIPE (makes 18 madeleines):
INGREDIENTS:

Madeleines:
115g melted butter (cooled)
130g sugar
120g plain flour
1 tsp baking powder
1/2 tsp salt
1 tbsp hojicha matcha powder
2 large eggs (room temp)
1 tbsp milk

Chocolate shell:
200g white chocolate
2 tsps hojicha matcha powder

METHOD:

Madeleines:
In a large bowl, whisk together the sugar, flour, salt, baking powder & hojicha powder. In another bowl, whisk the eggs and milk together until frothy. Pour the egg mixture into the flour mixture and stir with a spatula until just combined. Pour in half of the cooled melted butter and combine well before adding the rest of butter. Stir gently until just combined. Cover and refrigerate the batter for at least 2 hrs.

Preheat oven to 190C. Grease and dust two 9-shell silicone madeleine moulds. Scoop 1 tbsp into each mould then bake in oven for 12 mins. Remove madeleines from moulds and allow to cool on a rack.

Chocolate shell:
Melt white chocolate in a bain marie to 29C then mix in hojicha powder. Pour 1 tbsp of chocolate mixture into each mould shell then press the madeleines into them. Leave to set in the fridge for 1hr before removing from moulds.

Enjoy with a hojicha latte!

Did you try out this recipe? Any questions? Any feedback? Would love to hear from you!

Keep up with my latest Instagram posts by following @dessertsbyine!

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