From the one star french chef Patrick Asfaux
5.0 5 (1 votes)
10 minutes10 minutes20 minutes120 heures
(for 24 madeleines) :
4 very fresh eggs
220 grams (1/2 lb) buckwheat flour + 50 grams (1.5 oz) corn/maize starch, both sieved together
130 grams (4 oz) melt butter
200 grams (nearly ½ lb) caster sugar
8 centiliters (2.7 fl oz) plain full fat milk
A few vanilla extract drops
1 small bag (1/3 oz) baking powder made of corn/maize starch
Progression
1) In a salad bowl, pour the flour/starch mixture, make a hole in the middle and pour into it sugar, milk, eggs, vanilla and baking powder. Stir well with a whip and when the mixture is compact, pour the (liquid) melt butter (still keep whipping) untill fully incorporated. Cover with a clean cloth and let the mixture at room temperature during 2 hours.
