/ Recettes Madeleines
Aug 25, 2015
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August 25, 2015
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Baby / Wedding Shower
Cinco de mayo
Chef Dominique Tougne
Old fashioned Madeleines from Chef Dominique Tougne at Chez Moi, Chicago.
Madeleines mold, metal, if possible
plus 2 tbsp
plus 1/2 tsp
lemon, for zest
butter, unsalted, melted
Salt to taste
In a pastry bowl, combine whole eggs and sugar until the mix turns white and sugar is completely mixed with the eggs.
Add the flour, salt, and yeast with a spatula. Add zest of one lemon.
Add melted Plugrá® European-Style Butter.
Cover the madeleine molds with melted butter, dust with flour to coat. Remove all the extra flour.
With a pastry bag or a spoon fill up each madeleine space on the tray 3/4 full.
Let it rest for a minimum of 20 minutes.
During this time pre-heat oven to 350°F degrees.
Bake madeleines for 8 minutes.
For better results let the dough rest for 2 hours before you put in molds for baking.
If you need to use the same mold more than once, let it cool down completely before you fill again.
Let the madeleines cool down for 2 hours before eating. Store them in a dry place such as in a metal box.