Madeleines with nougat

We loved the 100% Nougat book that was just published by Hachette.

Here is an exclusive recipe featuring a little madeleine that is everything except old-fashioned, for a sweet addition to our coffees and hot chocolates.

Utensils :

- Oven plaque for madeleines

- Beater

- Grille

Step 1 :

Preheat the oven to 210 °C (th. 7).

Set the butter, cut into cubes, in a small ramekin and melt it for 15 seconds in the micro-wave.

Break the eggs and separate the whites from the yolks. Whip them into snowy peaks with the salt.

Step 2 :

Dice up the nougat.

In a salad bowl, beat the yolks and the powdered sugar. Add the flour, yeast, melted butter and diced up nougat.

Pour in the peaked whites and mix delicately.

Step 3 :

Butter the madeleines plaque and fill up two thirds of each mould with the dough.

Bake for 10 to 12 min.

Take out of the over and cool down on a grille.

Also discover the rose madeleine of Jean François Piège and the stale bostock brioche.

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Ingredients for 4 persons :

- 90 g of semi-salty butter

- 2 eggs

- 50 g of nougat with small griotte cherries

- 90 g of powdered sugar

- 110 g of sifted flour

- ½ teaspoon of chemical yeast

- 1 pinch of salt

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