Directions:

COLD BREW COFFEE MADELEINES

• 1. In a bowl, combine eggs, sugar, and salt. Slowly add honey, lime zest, canola oil, and invert sugar. Sift together cake flour and baking powder, and then fold into liquid ingredients. Add melted butter, milk, vanilla, and cold brew extract to mixture and stir until fully incorporated. Cover and rest batter in refrigerator for at least 10-12 hours.
• 2. Prepare madeleine molds with butter and coat in flour. Pipe rested batter into molds and freeze.
• 3. Set oven to 350°F. Bake madeleines directly from frozen for 18-22 minutes, until cooked through. Set aside until ready to assemble.

COLD BREW COFFEE WHIPPED GANACHE

• 1. In a saucepan, combine cream, vanilla, and cold brew extract. Bring mixture to a boil.
• 2. Hydrate gelatin in water. Place white and milk chocolates in bowl and pour over with hot cream. Add hydrated gelatin and mix until ingredients are well blended. Refrigerate until chilled.
• 3. Transfer to the bowl of a stand mixer and whip ganache mixture until desired texture is reached, do not over whip.

ASSEMBLY

• 1. Pipe roughly 10 grams of whipped ganache onto each madeleine. Lightly dust with PROVA Gourmet Vanilla Powder as garnish if desired.