RECIPES
All recipesVanilla-honey-lemon Madeleines
Par François GRANGER
FOR THIS RECIPE
- For 24 madeleines
RECIPE STEPS
1/ Ingredients
INGREDIENTS
- 130 g egg
- 120 g caster sugar
- 10 g chestnut honey
- 1 g liquid vanilla
- 1 pinch of salt
- 120 g sieved flour
- 8 g baking powder
- 80 g melted butter
- 15 g lemon zest (brew in the 80 g melted butter)
Mix the eggs, the honey, the vanilla and the salt in a round-bottom mixing bowl, and warm up to 45°C in a bain-marie.
Raise the mix in a blender during 3 minutes.
Shower the sieved and the baking powder over the mix.
Add the melted butter and the lemon zests, as previously brewed in the butter.
Mix the preparation thoroughly and leave to rest for a minimum of 12 hours in the refrigerator.
To finish, pour the madeleines in silicone moulds and bake at 200°C for 7 minutes.
BRIEFLY
Laurent Le Daniel has just been named a Chevalier dans l’Ordre National du Mérite. Congratulations to him for this prestigious award, which rewards a passionate pastry chef very invested in the sustainability of his profession.
Prepare Valentine’s Day! Take the time to discover the chocolate or fruity sweets offered by our chefs for sale online. By ordering this week you will be delivered on time.
The French team is selected for the Pastry World Cup! She won the European Cup ahead of Italy and the United Kingdom who are also selected for the grand final in January at Sirha.
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