Madeleines

Madeleines, these famous little French cakes, bring me far back to my dear and tender childhood. Here-below the translation of the recipe from the french blog: http://chefsimon.com/madeleines-de-commercy.html

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Recipe for 36 madeleines:

3 large eggs – 200 g flour – 150 g sugar – 200 g butter – 1 bag of french ”levure chimique” (which stands for chemical yeast (about 11 g) – 5 cups milk – a few gratings of lemon or natural vanilla extract.

Prehear your oven to 200 C
1. Butter and flour your madeleine molds.
2. In a bowl put the flour and add the baking powder.
3. Add the eggs and whisk them just slightly
4. Then add the sugar
5. Stir again and add the milk
6. Continue to whisk and add the melted butter and lemon zest or vanilla.
7. You should get a smooth paste.
8. Using a spoon fill up three-quarters of each mold and let stand for 10 minutes.
9. Bake in preheated oven between 5 to 8 minutes. Let it cool before removing the madeleines from their molds.