It's foodporn, but it's awfully good. These madeleines are a must-eat to devour to taste before a Sunday series. Especially if you use good coffee and smart, organic spread to prepare them. Warning: if cooking lasts 8 minutes in hand, the dough needs overnight to rest. In short: a good shot that deserves a little patience and raises the desire. You will love.
recipe for spreadable madeleines
Blanch the eggs and sugar . Sift the flour and baking powder .
Make the brown butter: melt the butter in a saucepan over medium heat (around 60 degrees). As soon as the butter stops foaming, takes on a light brown color and gives off a nutty smell, place the pan in a cold container to stop the cooking.
When the eggs and sugar are well blanched, add the milk and the Naturela espresso.
Add the flour and baking powder, then the hot melted butter and the spoonful of hazelnut paste. Mix until obtaining a very smooth mixture.
Butter the madeleine mold with melted butter. Flour the mold, then remove the excess flour. Garnish the mold with the appliance.
Leave to rest for 24 hours in the refrigerator to have madeleines with a nice bump!
The next day, start by preheating the oven to 180 ° c in rotating heat. Bake for 8 minutes at 180 ° C.
Meanwhile, melt the milk chocolate in a bain-marie or in the microwave.
Coarsely crush the hazelnuts .
Dip half of the madeleines in milk chocolate then add a few hazelnuts on top. Leave to harden. Enjoy!