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French Madeleines

Preparing time: 20 min
Bake time: 10 minutes
Ingredients
Method
100 g unsalted butter
100 g all purpose flour
½ tsp baking powder
Combine the baking powder with the flour
In a small pan melt the butter and set aside. Sieve the flour into a glass bowl, add the baking powder and mix them.
2 small eggs
60g sugar             
20 g honey
1 tsp vanilla extract or paste
30 ml milk
Add the eggs to a bowladd the sugarAdd honeyMix until the mixture becomes pale yellow
Add the eggs, sugar and honey to a bowl. Mix the ingredients until the mixture became pale yellow.  Still mixing, add the vanilla extract or paste, then add the half of the milk. Let the ingredients combine. 

Spoon the flour with the baking powder to the batterAdd the half of the milkAdd melted butter and combine well with the mixture

Add gradually the flour with the baking powder, spoon by spoon, and the rest of the milk. When the ingredients are mixed, add the melted butter and mix well.
 
zest of a small lemon

Add the lemon zestCombine the lemon zest with the batter

Add the lemon zest and combine with a spatula. Place the bowl with the mixture in the refrigerator and let it rest there for about 30 minutes. Preheat the oven to 200ºC, gas mark 6.
50 g melted butter
Butter the casesFlour the cases
Fill each case with the butter almost to the edgeFilled cases
Butter the Madeleine tin, flour the cases and turn over, tap gently to remove the excess flour. Fill the Madeleine cases with the batter, each case should be filled almost to the edge.
The Madeleines should be soft and spongy after bakingCool the Madeleines on a wire rack
Place the tin in the oven and lower the temperature to 160ºC (gas mark 3). Bake 10 minutes or until they are light golden brown. You can check them by piercing each cakes with a skewer or a small knife. If it comes out dry, the Madeleines are ready. Remove them from the tin and place on a wire rack. They should be soft and spongy, not dry and brittle. Serve cool. You can sprinkle them with icing sugar or cover with a lemon glaze.

 

This recipe is inspired by the recipe for Large Madeleines from "Le Cordon Bleu Pastry School. 100 Step-By-Step Recipes"

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