Vanilla madeleines
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VANILLA MADELEINES
- Butter 100 g
- Eggs 2
- Egg yolk 1
- Sugar 100 g
- All-purpose flour 120 g
- Baking powder ½ tsp
- NOROHY vanilla powder 1 tsp
Melt the butter over low heat, but don’t burn it. Leave it to cool.
Place the 2 whole eggs, the yolk and the sugar in a bowl and whisk them until they are blanched.
Sift in the flour and baking powder and mix to form a smooth dough.
Add the vanilla powder, stir it in, then incorporate the melted butter. Mix again.
Put it in a piping bag, seal it and refrigerate for at least 2 hours (or even overnight).
Alternatively, cover the bowl with plastic wrap. Make sure you preheat the oven to 355°F (180°C) 15 minutes before baking.
Take the mix out of the refrigerator just before you are ready to bake it. It’s the thermal shock of the cold mix in the hot oven that gives the madeleines their famous curved shape.
Snip the tip off the piping bag and fill the molds three-quarters full.
Bake for 10/13 minutes, keeping an eye on them to make sure they don’t brown too much.
Turn out the madeleines and let them cool completely on a wire rack.
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WHITE CHOCOLATE & VANILLA SHELLS
- White chocolate 180 g
- NOROHY vanilla powder a sprinkling
Melt the white chocolate slowly in a bain-marie.
When the madeleines are cool, dip the tip of each one in the melted chocolate, taking care to create an attractive diagonal effect.
Place each madeleine on a wire rack as you go along and immediately sprinkle them with NOROHY vanilla powder.
Leave to set on a worktop, or in the refrigerator for faster results.
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