For 24 madeleines
- 6 eggs
- 250 g sugar
- 2 g lemon zest
- 250 g milk
- 500 g T55 Flour
- 7 g tartaric acid
- 11 g sodium bicarbonate
- 375 g soft virgin olive oil
Mix the eggs with the sugar and the lemon zest.
Slowly add the milk and then the well sieved flour with the tartaric acid and the sodium bicarbonate.
Mix and finish by adding the oil. Stir thoroughly without raising.
Pour the dough into metal moulds, floured and oiled.
Bake at 210°C in a fan-assisted preheated oven, for an approximate 10 minutes.
The Dalua House has been around for 30 years. They select the best raw materials for tarts, cakes, entremets, chocolates and pastries. The Dalua House is famous for its millefeuille, croissants and cookies. They have a very Mediterranean flair, using almonds, oranges and olive oil a lot in their cre [...]Read more