45 lines
1.3 KiB
Plaintext
45 lines
1.3 KiB
Plaintext
White chocolate madeleine
|
||
18
|
||
Lemon madeleines with a white chocolate half-square in the centre.
|
||
---
|
||
Eggs|3|pcs
|
||
Sugar|150|g
|
||
Lemon|0.5|pcs|zest and juice
|
||
Flour|200|g
|
||
Baking powder|8|g
|
||
Butter|100|g|melted
|
||
Milk|50|ml
|
||
White chocolate|18|pcs|half square each
|
||
---
|
||
Put the eggs and sugar in a bowl and whisk until pale.
|
||
Grate the zest from half a lemon, add it with the juice, and mix.
|
||
Pour in about three quarters of the milk and mix well.
|
||
Sift the flour and baking powder into the bowl and fold in gently.
|
||
Add the melted butter and the remaining milk, mix until smooth.
|
||
Rest the batter 1 hour in the refrigerator.
|
||
Preheat the oven to 250°C.
|
||
Pour a little batter into each cavity of the silicone madeleine moulds.
|
||
Add half a square of white chocolate, press it in slightly, cover with batter.
|
||
Bake 10–12 min at 250°C, then lower to 200°C without opening the oven and bake 3–5 min more until golden.
|
||
Cool about 5 minutes before unmoulding.
|
||
---
|
||
A well-preheated oven and cold batter help the characteristic hump.
|
||
Avoid overmixing once the flour is added.
|
||
Keep the chocolate below the batter surface to limit leaks in the oven.
|
||
---
|
||
dessert
|
||
cake
|
||
lemon
|
||
madeleine
|
||
white chocolate
|
||
---
|
||
Easy
|
||
Optional oven ~ microwave
|
||
No
|
||
By hand ~ cutlery
|
||
Low
|
||
Mild
|
||
Medium
|
||
Good the next day
|
||
Crumbs likely
|