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From the one star french chef Patrick Asfaux

Prepare time :
Cooking time :
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Makes 1 dozen Madeleine
  1. 3 eggs
  2. 50 g of milk
  3. 200 g of caster sugar
  4. 1 tsp vanilla sugar
  5. 250 g of strong flour
  6. 1 tsp baking powder
  7. 125 g of butter
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Mix the eggs, milk, sugar, flour, vanilla sugar and baking powder. Once the batter is well blended you may add the melted butter. Continue mixing for 1 minute. Leave it to rest for at least 2 hours, at room temperature.

Preheat the oven to 425°F (220°C) for 10 min.
Line the moulds with some butter and fill them up halfway, cook in the oven for 6 minutes at 450°F (240°C)and then for 4 minutes at 400°F (200°C).
Serve warm or cold.

You may obtain another variant of these madeleine cakes by incorporating chocolate powder to the original batter.

Last comments about the recipe Madeleine

gladyska (invité)  2010-11-21

Madeleines are perfect for a snack with friends. I would like to share with you the recipe of Madeleine de Commercy, with lemon zest.

Chef Jean  2008-09-02

75 Cl = 3 Cups 250 Gr = 1/2 Lb 50 = 2 Oz Enjoy the Madeleine

dubarry  2008-05-23

Hi Trilby We try, from some time now (the translation of madeleines is quite old), into the English translations of recipes to put both measures (original ones and UK or US ones). UK and US measures being, for some of them, slightly different (except for gallons but rarely used for house cooking !), we cannot put both to keep the wording simple so we always have to choose. Because of the difference of size between the UK and the US population, we tend to put US measures but we round them to be "usable" for both. I am sure you can find a free easy to use converter on the web and that the decimal system (being universal) has no secret for you (I am sure that when you buy a bottle of European wine, you have no problem to figure out what 75 centiliters mean !...). 250 grams are slightly above 1/2 lb and 50 grams are approximately 1.5 oz I leave to you make the convertions of the other measures (test) PS: you have noticed that we have converted the temperatures ...

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Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane


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