Madeleines With Cinnamon Recipe
Ingredients
| Flour | 1 1/2 Cup (16 tbs) | |
| Butter | 6 Tablespoon | |
| Sugar | 1 Tablespoon | |
| Egg yolk | 1 | |
| Butter | 1/2 Cup (16 tbs) (Filling) | |
| Sugar | 1/2 Cup (16 tbs) (Filling) | |
| Eggs | 2 (Filling) | |
| Ground almonds | 1/2 Cup (16 tbs) (Filling) | |
| Almond extract | 1/4 Teaspoon (Filling) | |
| Rising flour | 1 Cup (16 tbs) (Filling) | |
| Ground cinnamon | 1 Teaspoon (Filling) | |
| Milk to mix | ||
| Apricotjam | ||
| 1 tbsp Confectioners'sugar | ||
Directions
Sift flour into a bowl and rub in butter.
Stir in sugar, egg yolk and enough water to bind to a soft dough.
Roll out to 1/2 inch thickness and use to line two madeleine sheets.
Trim the edges and chill for 30 minutes.
Preheat the oven to 375°.
To make filling, cream butter with all but 1 tbsp sugar.
Gradually beat in eggs, then mix in almonds and almond extract.
Sift in flour and cinnamon and fold in with enough milk to give a soft dropping consistency.
Put 1/4 tsp jam into each pastry case, then spoon filling into each case.
Bake for 15-20 minutes till the filling is golden and springs back when lightly pressed.
Cool on a wire rack.
Mix confectioners' sugar and remaining sugar together and sift over tartlets before serving.
Stir in sugar, egg yolk and enough water to bind to a soft dough.
Roll out to 1/2 inch thickness and use to line two madeleine sheets.
Trim the edges and chill for 30 minutes.
Preheat the oven to 375°.
To make filling, cream butter with all but 1 tbsp sugar.
Gradually beat in eggs, then mix in almonds and almond extract.
Sift in flour and cinnamon and fold in with enough milk to give a soft dropping consistency.
Put 1/4 tsp jam into each pastry case, then spoon filling into each case.
Bake for 15-20 minutes till the filling is golden and springs back when lightly pressed.
Cool on a wire rack.
Mix confectioners' sugar and remaining sugar together and sift over tartlets before serving.
Chef
