Madeleine with kumquat cream

Whisk 2 eggs with 100 g granulated sugar, 8 g vanilla sugar, vanilla extract, and zest of 1 mandarin until frothy. Using a hand whisk, mix in 80 g melted butter and oil. Fold in the flour mixed with baking powder and salt in three additions. Cover with cling film, ensuring it touches the surface of the dough, and refrigerate for at least 8 hours.

Preheat the oven to 220°C. Transfer the dough to a piping bag and fill the madeleine molds about 2/3 full. Reduce the temperature to 190°C and bake the cakes until golden brown (approx. 12 minutes). Let them cool in the molds for a few minutes, then cool completely on a wire rack.

Cook the sliced kumquats, 1 sliced mandarin, 180 g granulated sugar, and water together for about 20-25 minutes. Strain the citrus fruits, reserving the syrup. Purée 80 g of the cooked citrus and 80 g of the syrup with an immersion blender. Set aside the remaining kumquats for decoration.