Galleries

Madeleines with white chocolate

Madeleines with white chocolate



We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

View the slideshow

All cute, all good ... here are small madeleines with white chocolate to make by your young greedy. A recipe proposed by chef Pierre-Olivier Lenormand. It's easy, just follow the pictures from our slideshow. Come on, put on the apron!

This recipe is from the book: Le Chocolat, 5 recipes by chef Pierre-Olivier Lenormand, illustrated by Julie Mercier, ed. Milan, coll. The recipes of The Nutcracker.

Other recipes for children by chef Pierre-Olivier Lenormand

Madeleines with white chocolate (11 pics)

Ingredients

It is necessary :

2 eggs
5 cl of milk
160 g flour
100 g caster sugar
200 g of white chocolate
150 g of butter

Utensils

Utensils:

a salad bowl
a saucepan
a scale
a measuring cup
a knife
a table spoon
a bowl
a madeleines mold
a brush
a whip

Step 1

Preheat your oven to 180 ° C (th.6)
Put the butter in a saucepan and melt it over low heat until small brown dots appear and it starts to smell nutty.
Remove the fire.

2nd step

Break the two eggs in a salad bowl.
Cover them with sugar.
Mix everything with a whisk.

Step 3

Pour the flour into a bowl.
Add yeast.
Mixed.

Step 4

Pour this mixture little by little in the bowl with the eggs, stirring.
Add the milk by mixing.
Add the nutty butter by mixing.

Step 5

Ask an adult to cut white chocolate into small pieces with a knife.

Step 6

Pour the pieces into the dough.
Mixed.

Step 7

Melt a small piece of butter in a saucepan.

Step 8

Dip a brush in the melted butter and spread it in the bottom of the mold so that the madeleines do not stick.
Pour the dough into the madeleine molds. Do not fill them to the brim because the madeleines will swell when cooked.

Step 9

Cook the madeleines 7-8 minutes in the oven.
When they are cooked, remove them gently.
It's time to feast!

A recipe from the book: Le Chocolat, 5 recipes by chef Pierre-Olivier Lenormand illustrated by Julie Mercier, ed. Milan, coll. The recipes of The Nutcracker.
In 2010, chef Pierre-Olivier Lenormand opened his restaurant Le Casse-Noix in Paris.
www.le-cassenoix.fr