Buckwheat madeleines
From the one star french chef Patrick Asfaux
5.0/5 (1 votes)
Prepare time :
Cooking time :
Total time :
Repos : 120 heures
Cooking time :
Total time :
Repos : 120 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.
2) Pre-heat the oven at 464°F
3) Butter the inside of madeleine moulds (unless they are soft Teflon coated moulds) and half fill them with the mixture
4) Cook at 464°F during 6 minutes then at 392°F (without opening the oven) during 4 minutes
Everyone will appreciate those delicious madeleines.
2) Pre-heat the oven at 464°F
3) Butter the inside of madeleine moulds (unless they are soft Teflon coated moulds) and half fill them with the mixture
4) Cook at 464°F during 6 minutes then at 392°F (without opening the oven) during 4 minutes
Everyone will appreciate those delicious madeleines.
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