Madeleine Bocuse

Course Pastry
Cuisine Frans
Servings 30 cakes

Ingredients
  

  • 5 g Bakpoeder
  • 125 g Boter melted, cooled down to 40ºC
  • 130 g Suiker
  • 150 g Bloem
  • 20 g Honing
  • 150 g Ei
  • 1 pinch Zout

Instructions
 

  • It is best to make the dough a day in advance. The flavors then go together well.
  • Mix the eggs, sugar, salt and honey well together. Then add the sifted flour and baking powder and stir well, until you have an even mass.
  • Melt the butter gently and let cool to 45º, slightly warmer than lukewarm.
  • Then mix the butter in the dough and let cool. Then put in a piping bag and leave in the fridge for a few hours.
  • Preheat the oven to 175ºC.
  • Pipe the dough in the greased madeleine molds. Not completely full, because they rise in the oven. Bake for 8 minutes when using the hot air setting. 11 minutes otherwise. If they are nice brown, remove. Baking time also varies with the size of the Madeleines.
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