Madeleines with Kumquat Cream

Whisk 2 eggs with 100 g granulated sugar, 8 g vanilla sugar, vanilla extract, and the grated mandarin zest until frothy. Carefully fold in 80 g of the melted, slightly cooled butter and the vegetable oil with a whisk. Fold in the flour mixed with baking powder and salt 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 to about 2/3. Reduce the temperature to 190 °C, place the mold in the oven, and bake the Madeleines until golden yellow for approx. 12 minutes. Let them cool briefly in the mold, then carefully remove them and let them cool completely on a wire rack.

Simmer the thinly sliced kumquats and mandarin (both with peel, but without seeds) together with 180 g granulated sugar and 200 ml water for approx. 20–25 minutes.