My first experience of madeleines.
Believe me, it will not be my last. `` It's in Isabelle
Sweets Isa
or `` I took this recipe and be sure not to miss it, well I weigh all the ingredients.
It was a great success.
For 54 muffins:
5 eggs (300 g)
2 / 3 cup (160 ml) milk
1 and 3 / 4 cups (350 g) sugar 3 cups
+ 2 tablespoons ( 390 g) flour 1 tablespoon
(17 g) baking powder (baking powder)
1 and 1 / 3 cups (320 g) butter, melted cooled
Zest of 1 lemon 1 teaspoon
extract Almond (vanilla for me)
1 vanilla bean scraped
-In mixer bowl, beat the eggs with the sugar.
Add flour and baking powder which have been previously screened, alternating with milk. Mix well.
Add melted butter and lemon zest, almond extract and vanilla seeds and mix well.
Cover bowl with plastic wrap and let stand in refrigerator for 10 to 12 hours.
-Butter and flour the madeleine pans if they are metal. If they are silicone, lubrication is not normally necessary, but be sure to have a perfect release, do it anyway.
Put the mixture into a pastry bag and fill the molds.
Cooking: Preheat
the oven to 420 F. Bake the madeleines
13 minutes. Turn out right out of the oven and cool on rack.
can also soak them, once cooled, pure cocoa in chocolate at 70%. Madeleines
will keep 3 to 4 weeks in an airtight container.
(Source: Isabelle, Isa delicacies)
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