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Par François GRANGER
FOR THIS RECIPE
- For 24 madeleines
- 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.
OUR SMALL STEPS
Discover here our tips to make the best hot chocolates and warm hearts in this winter period.
Japan’s Tatsuya Matsukawa wins the International French Pastry Competition. Congratulations to him and his coach, Hideki Kawamura, Relais Desserts member.
Belgium, represented by Candice Ditlefsen, coached by Marc Ducobu, took 2nd place. France climbed on the 3rd place of the podium with Aymeric Chatellier coached by Aurélien Trottier. Congratulations to all.