Madeleines for the aperitif or to grow a salad, it is the last chic of spring . How to simmer these small pastries with sheep cheese and lomo, a Spanish charcute. Chef Eric Ospital tells us everything ...
Preparation : 10 minutes
Cooking: 10 minutes
Preheat the oven to 210 ° C.
Melt the butter and let it cool completely.
Cut the lomo and the ewe's cheese into brunoise.
In a bowl, mix the flour and the baking powder . Add the eggs and smooth the mixture well. Add the melted butter , lomo and sheep cheese .
Introduce this mixture into small madeleine molds.
Place in the oven, lower the oven to 180 ° C and cook for 10 minutes.
Serve with a green salad or endive with walnuts .
Recipe from the book Copains comme cochon by Eric Ospital and his friends, published by Éditions Tana, € 24.95
Also discover the recipe for stale brioche .