Orelys Cranberry Orane Pecan Coffee Cake


 An original recipe by l'École Valrhona
Category: Cookies & Bars
Difficulty: Easy


1ea lemon
150g sugar
25g honey
130g eggs
215g all-purpose flour
5g baking powder
85g heavy cream
130g butter


  • Zest the lemon with the sugar. Mix the honey and the eggs. Add it to the sugar and zest.

  • Sift the flour with baking powder and add it to the previous mixture. Melt the butter. Add the cream and then the butter.

  • Leave the dough to rest for 24 hours in the refrigerator. Bake at 374°F (190°C) and then lower the temperature to 338°F (170°C) for 7 to 8 minutes. Let cool on the baking rack once golden brown. 

  • Melt ILLANKA 63%DARK CHOCOLATE  glaze the madeleines and place in the original pan to make a crunchy, glossy coating.