Cooking madeleines is rather rewarding. Quick to prepare, quick to cook, a shape showing off, easy to take out, they are always a big success, especially among kids, which tend to be a lot around me these days. I cook quite regularly madeleines. Also to use the tins.
I hope that the size of the bump will hide the fact that the madeleine is a bit burnt (hum). To obtain big bumps, no secrec: as for our foreheads, we need a shock. Thermal, here. No madeleine suffered during the operation, I promise.
Ingredients (for 18 madeleines)
- 140g of flour
- 4 eggs
- 180g of sugar
- 200g of soft butter
- 1 tea spoon of baking powder
- 40g of bitter cocoa powder
- one orange zest
In a bowl, sieve the flour, the baking powder and the cocoa powder.
In another bowl, mix the sugar andthe orange zest until the sugar is humid. Add the eggs and whip until the mix is foamy. Ass then the soft butter continuing whipping.
Add the mix flour-cocoa-baking powder, and continue whipping until the preparation is homogeneous.
Film and let the preparation cool down in the fridge.
After afew hours, prepare the tins (butter and flour the tins if they’re metal tins, there’s nothing to do if they’re silicon tins). Pour a large table spoon of mix into each tin.
Cook 13 to 15 minutes in a 220°C oven, blocking the door with the handle of a wooden spoon to maintain if slightly open.