Yuja Madeleines

Place 85 g unsalted butter in a small pan and melt it over low heat.

When the foam settles, brown specks appear, and the aroma turns nutty, remove it from the heat and cool until lukewarm.

Add 2 eggs and 80 g sugar to a bowl and whisk for about 2 minutes.

Mix evenly until the sugar grains feel reduced and the color lightens slightly, without whipping in too much air.

Sift in 90 g cake flour, 3 g baking powder, and 1 g salt.

Fold with a spatula, scraping the bottom, only until a little dry flour remains, then add 20 ml milk and 5 ml lemon juice.

Finely chop any large peel pieces in the 35 g yuja marmalade, then add it to the batter.

Pour in the cooled brown butter in two or three additions, fold until glossy, cover, and refrigerate for 30 minutes.

Preheat the oven to 200°C and set out the madeleine pan.

Fill each mold to only 80 percent with the chilled batter, using a piping bag or spoon, so the cakes have room to rise.

Bake at 200°C for 3 minutes, then lower to 180°C once the humps begin to rise and bake 8 to 9 minutes more.

Remove when the edges are golden and the centers spring back, then cool completely on a rack.