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Ricetta Madeleines al miele
Friday, April 13, 2012
Le Madeleines tra i dolcetti da tè, sono certamente tra i più affascinanti. Mi sono chiesta molte volte cosa sarebbe accaduto a questi morbidi dolcini, se Proust non li avesse amati come fossero una donna. Ed è carino ricordare che, laddove non abbiate un pratico stampo da madeleines, originariamente pare usassero delle conchiglie come mold. Da qui le classiche striature.
Ingredienti per 20 Madeleines
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The Madeleines are sweetiess for tea and are certainly among the most fascinating! I have wondered many times about what would have happend to these soft sweets, if Proust would have not loved them as if they were a nice woman.
And it's nice to remember that, if you do not have a practical mold, originally they used sea shells to get their famous shape.
Melt butter and honey in the microwave.
Beat the eggs and add the flour mixture with a pinch of salt and stir with a whisk, then add the butter and honey.
You should now have a creamy texture. Store it in the fridge for at least 30 minutes as this helps to create a thermal shock, which will help to get the hump the Madeleines should have.
Bake for about 20 minutes, for the first 10 minutes bake at 200 °C and then low to 170°C.
When the edges are browned and the hump is pronounced, they are ready.
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Ingredienti per 20 Madeleines
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- 100 g. di burro
- 120 g. di farina 0
- 2 uova
- 1 pizzico di sale marino
- 7 g. di lievito in polvere per dolci
- 30 g. di zucchero di canna bianco
- 70 gr. di miele di Rododendro
Setacciate ad amalgamate lo zucchero, la farina, il lievito e ponete in una ciotola.
Sciogliete nel microonde burro e miele.
Sbattete le uova ed aggiungetele al composto di farina con un pizzico di sale. Amalgamate con una frusta ed aggiungete anche il burro e miele sciolto.
Dovreste aver ottenuto un composto cremoso, che riporrete in frigo per almeno 30 minuti, in modo da creare uno shoc termico che permetterà di ottenere una gobba perfetta alla madeleine.
Infornate per circa 20 minuti, di cui i primi 10 a 200° e infine abbassate a 170.
Quando i bordi saranno dorati e la gobba sarà molto visibile saranno pronte.
Quando i bordi saranno dorati e la gobba sarà molto visibile saranno pronte.
The Madeleines are sweetiess for tea and are certainly among the most fascinating! I have wondered many times about what would have happend to these soft sweets, if Proust would have not loved them as if they were a nice woman.
And it's nice to remember that, if you do not have a practical mold, originally they used sea shells to get their famous shape.
Ingredients for 20 Madeleines
____________________________________________________________________
Sift flour and yeast and place them in a bowl with sugar. Stir.____________________________________________________________________
- 100 g. butter unsalted
- 120 g. flour
- 2 eggs
- 1 pinch of salt
- 7 g. yeast
- 30 g. caster sugar
- 70 gr. honey
Melt butter and honey in the microwave.
Beat the eggs and add the flour mixture with a pinch of salt and stir with a whisk, then add the butter and honey.
You should now have a creamy texture. Store it in the fridge for at least 30 minutes as this helps to create a thermal shock, which will help to get the hump the Madeleines should have.
Bake for about 20 minutes, for the first 10 minutes bake at 200 °C and then low to 170°C.
When the edges are browned and the hump is pronounced, they are ready.
