Using a pastry brush, butter the cavities of the metal madeleine pan. Preheat the oven to 425 degrees F/220 degrees C. The plastic film must touch the surface of the batter and not only cover the bowl. PHOTO 5 PHOTO 6Ĭover the sponge-like batter with a piece of plastic wrap in contact and refrigerate overnight, or even better, for 24 hours. Zest half of a lemon with a zester grater, add to the butter mixture, and gently mix (photo 6). PHOTO 3 PHOTO 4Īdd melted butter (it has to be cooled to 120☏ (50 ☌) and whisk again (photo 5). Sift flour and baking powder with a flour sifter in a separate bowl.Īdd the dry ingredients to the egg mixture (photo 3), and combine with a whisk or rubber spatula (photo 4). To make the batter, place large eggs, granulated sugar, honey, and scraped seeds of half of the vanilla bean in a large bowl (photo 1) and beat with a hand whisk (photo 2). You can replace it with orange zest or omit this ingredient if you are not a fan of citrus flavor. Lemon zest: Make sure to use organic lemon to make fresh zest with a zester grater. You can replace it with ½ to 1 teaspoon of pure vanilla extract.
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