Madeleines
Ingredients
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- 1
Make a brown butter, add the honey, caramelize it and then let it cool slightly.
- 2
Cream the eggs with the sugar, the salt, the zests, the lemon confit and the vanilla paste using the mixer paddle. Gradually add the oil.
- 3
Fold in the sifted flour and baking powder.
- 4
Pour in the cooled brown butter (60° max) in a thin stream, then the whole milk, and aerate for 3 minutes on high speed.
- 5
Cover the madeleine batter with plastic wrap flush to the surface and let rest overnight (keep refrigerated for 3 days max).
- 6
Butter the madeleine molds.
- 7
Fill the molds 4/5 full, then chill for 1 hour.
- 8
Bake for 10 to 12 minutes at 180°.
- 9
Unmold immediately after baking onto a rack.
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Per 100g
Allergens
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