Sourdough Honey Madeleines

• SwissBake® Egg-Free Honey Sponge Cake Mix – 1000 gm 
• le’sourdo® Durum Native – 50 gm 
• Honey – 320 gm 
• Vegetable Oil (Neutral) – 320 gm 
• Water (Room Temperature) – 320 gm 
• Liquid Glycerine – 80 gm 
• Liquid Sorbitol – 80 gm 

Accurately weigh all ingredients. Grease and flour the madeleine moulds or use high-quality non-stick spray for clean demoulding. In a separate bowl, whisk together the water, honey, liquid glycerine, and liquid sorbitol until a cohesive mixture is formed and keep it aside. In another mixing bowl of a planetary mixer fitted with a whisk attachment, combine the SwissBake® Egg-Free Honey Sponge Cake Mix and le’sourdo® Durum Native. Add the prepared cohesive mixture and mix on slow speed for 1 minute until smooth. Scrape down the sides and bottom of the bowl. Increase to medium speed and mix for 3 minutes to develop the batter structure. Reduce speed to slow and slowly drizzle in the oil. Mix for 1 minute until oil is fully incorporated and batter is homogenous. Do not overmix. 

Cover the batter and let it rest at room temperature for 20–30 minutes. This resting time helps in hydration and gives rise to the characteristic madeleine “hump.” Preheat oven to 170°C to 180°C (340°F to 355°F). Gently stir the rested batter. Pipe or scoop into the prepared moulds, filling each cavity until it is two-thirds full. Bake for 12–15 minutes or until golden at the edges and springy in the centre. Allow to cool in the mould for 2–3 minutes. Invert onto a wire rack to demould and allow it cool completely. Optionally, dust with powdered sugar or dip the shell side in melted chocolate for finishing.