Matcha White Chocolate Madeleines

Method

1. Melt the batter butter in a small pan over low heat for 1 min 30 sec, then let it cool until lukewarm (about 40 °C).

   Add in this stepUnsalted butter (for the batter) 50 g

   low heat

2. Whisk the egg, sugar, honey and salt for 2 min, until the sugar dissolves and the mixture turns slightly paler. For half an egg, beat one and use half.

   Add in this stepEgg, at room temperature 1Caster sugar 50 gHoney 1 tspSalt 1 pinch

3. Sift the flour, matcha and baking powder together over the bowl and fold just until no dry flour remains. Always sift matcha, as it clumps (most of it goes in here; keep a little back for finishing). Add the cooled butter in two additions and stir until smooth.

   Add in this stepCake flour or plain flour 45 gMatcha powder (culinary grade) 1¾ tspBaking powder ½ tsp

4. Cover and refrigerate for 1 h. Meanwhile, butter and flour the tray, tap out the excess and chill it too.

   Add in this stepSoft butter for the tray 8 gFlour for dusting the tray 1 tsp

5. Preheat the oven to 200 °C, fill the shells three-quarters full and bake on oven for 9 min. With a 12-shell tray, bake in 1 round(s). Green batter hides its colour change, so take them out when the humps have risen and the tops spring back when pressed; overbaking turns the green dull and yellowish. Turn them out at once and let them cool completely.

   oven

6. Bring a little water to a simmer, turn the heat to low heat, and set a 14 cm heatproof bowl of white chocolate over the pan (not touching the water); stir for 1 min 30 sec until melted. White chocolate scorches and seizes easily: take it off when about 80% melted and let the residual heat finish it. A single drop of water will make it seize.

   Add in this stepWhite chocolate (chopped, or chips) 60 g

   low heat

7. Dip the shell-patterned side (not the hump) of each cooled madeleine diagonally halfway into the chocolate, let the excess drip off, dust with the reserved matcha through a small sieve and sprinkle with sesame. Leave on baking paper for 15 min to set (in the fridge on a hot day).

   Add in this stepMatcha powder (culinary grade) ¼ tspToasted black or white sesame seeds 1 tsp