Light & moist madeleines
příprava
PREPARE THE BATTER
Melt the butter, add some of the vanilla extract and leave to cool to room temperature. Beat the sugar, eggs, salt, vanilla extract and honey for at least 10 minutes until frothy. Stir in the milk. Add the butter and mix until the batter is nice and smooth. Mix the flour with the baking powder then sieve the dry ingredients into the batter. Mix well.
BAKE THE MADELEINES
Leave the batter to rest in the fridge for at least 2 hours. After the cooling time, give the batter another good mix with a whisk. Grease the madeleine moulds generously with butter then fill them evenly with the batter (using a piping bag if necessary) until about ¾ full. Bake the madeleines on the middle shelf level in the pre-heated BORA X BO (170 °C/0% humidity) for 8 to 10 minutes until they are slightly golden on top and have developed a characteristic hump.
Prep. time: 20 min.
Baking time: approx. 11 min.
Resting time: 2 hrs
INTIGREDIENTS FOR 36 MADELEINES:
- 125 g butter
- Vanilla extract
- 250 g spelt flour
- 8 g baking powder
- 150 g organic (raw cane) icing sugar
- 50 g plant-based milk
- 4 eggs (size M)
- 50 g honey
- 20 g butter
