Here is a recipe seen on blogosphere, but I wanted to publish my pages, that of madeleines Christophe Michalak , his latest book desserts that make me crack
. They are just "perfect" (for my baby and me anyway)! They can accommodate your taste .. chocolate or chocolate chips, Nutella, flavored with orange blossom, lemon, orange ... The installation of 24 are not mandatory, I realizes the general recipe for the next day, but the last time one hour of rest also sufficient for the appearance of the famous painter!
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Here is the recipe and photos coming Sunday!
Madeleines Christophe Michalak
For about 25 madeleines:
recipe 3oeufs (150g)
125g sugar (reduced amount compared to original recipe)
130g butter 1 tsp honey
130g flour
4g yeast
Melt butter.
Beat eggs with sugar in a bowl.
Add melted butter and butter and mix well.
Sift flour and baking powder over the bowl and mix well until mixture is smooth. Put 24
cool in an airtight container or in the bowl covered with foil.
Preheat oven to 200 degrees. Fill molds
madeleines 3 / 4. Cook
2min at 200 ° then reduce oven to 180 degrees and cook another 6 minutes (see 9min) (fan oven)
Madeleines cook longer in a natural convection oven.
Warm on a grid.
(These 2 items were added to the dough after the flour and yeast)
confit This is a pure delight! I who am not a fan of orange jam or candied orange, and although I was seduced! (The act of whitening orange peel removes the bitterness.)
Candied Orange Philippe Conticini
for the equivalent of 2 tablespoons candied necessary for the madeleines:
30g finely grated orange zest grated
90g orange juice
45g sugar
Blanch the orange zest one minute in boiling water, 3 times by changing the water each time (passing the zest in a Chinese to remove water.)
Put the drained peel, sugar, orange juice and cook over medium heat 15 minutes until everything is preserved and has the consistency of a jam.
Mix necessary if you are rude zest.
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