Cream Cheese with Eggs for Dessert
Since the Middle Ages, cream cheese made from milk and eggs has been a delicacy in the Swedish...
Madeleines
French pastries: a little slice of heaven
| Ingredients | ||
|---|---|---|
| 100 | g | Butter |
| 100 | g | Wheat flour type 480 |
| 4 | g | Baking powder |
| 1 | Vanilla pod | |
| 2 | Eggs | |
| 100 | g | Granulated sugar |
| 1 | teaspoon(s) | Honey |
| Zest of 1 lemon | ||
| 1 | pinch | Fleur de Sel |
| Some butter for greasing | ||
Special equipment
| Ingredients | ||
|---|---|---|
| Madeleines/bear's paw tray, preferably made of metal | ||
| Piping bag with nozzle | ||
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Melt the butter gently over very low heat and set aside to cool slightly.
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Sift the flour and baking powder. In a mixer, beat the eggs, sugar, honey, lemon zest, and the scraped vanilla pulp until light and frothy. Using a spatula, carefully fold the flour mixture into the egg mixture. Gradually incorporate the melted butter and stir until smooth.
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Transfer the batter to a pastry bag and refrigerate for several hours. Ideally, prepare the batter a day in advance and leave it in the fridge for up to 24 hours.
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Preheat the oven to 230 °C. Generously butter a madeleine tray and pipe the batter into the molds.
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Bake the madeleines for 2 minutes, then switch off the oven. Leave them inside until the characteristic hump in the center turns golden brown.
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Remove the madeleines from the tray immediately after baking and serve slightly warm.
