Madeleines with Kumquat Cream

Beat eggs (2 pieces), sugar (100 g), vanilla sugar (8 g), vanilla extract, and mandarin zest (from 1 fruit) until frothy. Carefully stir in the melted butter (80 g) and vegetable oil with a whisk. Mix the flour with baking powder and a pinch of salt, then fold in in three portions. Cover the dough directly with cling film and let it rest in the refrigerator for at least 8 hours (preferably overnight).

Preheat the oven to 220 °C. Fill the dough into a piping bag and fill the Madeleine molds about 2/3 full. Reduce the temperature to 190 °C and bake the Madeleines for about 12 minutes until golden brown. Let them cool briefly in the mold, then carefully remove them and let them cool completely on a wire rack.

Simmer kumquats, mandarin slices (1 fruit), sugar (180 g), and water in a pot for about 20–25 minutes. Remove the citrus fruits from the syrup and drain them on a sieve. Collect the syrup and let it cool. Finely puree 80 g of the cooked fruits with 80 g of the syrup. Set aside the remaining fruits (kumquat slices) for decoration.