- RELAIS DESSERTS
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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
The Best Apprentice of France «Pastry» 2023 is Theo Levavasseur.
Congratulations to him and the 14 finalists who invested in this ambitious contest that Relais Desserts is proud to support.
Relais Desserts is the official partner of the Meilleurs Apprentis de France Pastry competition which will take place on March 13 at the CFA of Arras. We wish all candidates good luck!
The final of the Meilleurs Ouvriers de France Pastry event was held last week at the Lenôtre School. The candidates' buffets were magnificent and we look forward to the results.
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