Madeleines inspired by Chef Conticini
Desserts (cakes and tartes) International Specialities
2022-04-04
Being a huge admirer of the great chef Philippe Conticini, I have let myself be inspired by his exquisite Madeleine recipe following at the same time his advice to try different versions and be creative.
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Ingredients:
Preparation:
Melt the butter and set aside to cool.
Mix the eggs with the sugar, zestes, salt and honey. Add the oil, the flour and the baking powder until barely blended. Add the butter, mix, then add the milk. Cover and let it rest in the fridge overnight.
Butter the moulds and preheat the oven to 180 C. Fill the moulds to about 90 %.
Bake the regular madeleine moulds for 6 minutes on 225 C and then 6 minutes on 180C.
Mix the eggs with the sugar, zestes, salt and honey. Add the oil, the flour and the baking powder until barely blended. Add the butter, mix, then add the milk. Cover and let it rest in the fridge overnight.
Butter the moulds and preheat the oven to 180 C. Fill the moulds to about 90 %.
Bake the regular madeleine moulds for 6 minutes on 225 C and then 6 minutes on 180C.
