Madeleines with Kumquat Cream

Beat eggs (2 pieces), sugar (100g), vanilla sugar (8g), vanilla extract, and mandarin zest until frothy. Carefully stir in the melted butter (80g) and vegetable oil with a whisk. Mix the flour with baking powder and salt with a whisk and fold into the dough 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 yellow. Let them cool briefly in the mold, then carefully remove them and let them cool completely on a wire rack.

Simmer kumquats, mandarin (1 piece), sugar (180g), and water in a pot for about 20–25 minutes. Remove the citrus fruits from the syrup and let them drain on a sieve. Collect the syrup and let it cool.