A few days ago, my grandma got us homemade strawberry jam, so I was thinking I have to do something with it! Then, I started counting a list, but I stopped looking when I remembered we got recently Madeleines shell moulds. In addition to that, it has been some time I wanted to try out the recipe for Madeleines. 10 pm tonight and I’m drained by study and home works so I decided to bake myself some Madeleines stuffed with strawberry jam which might stay for tomorrow morning, well I hope (: (Recipe adapted from genius Pierre Hermé)
For 30 Madeleines, you will need:
200g of flour
2 tsp of baking powder
200g of buttermilk
½ a lemon to peel
4 eggs + 1 tsp of white distilled vinegar
240g of powdered sugar
Cookware and cutlery
Madeleine (shell) baking mould
Food processor or electric mixer
Sift together the flour and baking powder into a bowl.
Melt the butter in a saucepan and let it cool. Tip: cut the butter into small cubes to allow it to melt faster.
Peel ½ the lemon, (don’t forget to wash it first)
Break the eggs in a terrine, pour in the powdered sugar, and add the white vinegar. Mix with an electric mixer for about 5 minutes and let it foam.
Preheat the oven at 220˚C (thermostat 6).
Add the flour and the baking powder to the terrine mixture in one shot, and then pour in the butter and the lemon peel. Mix non-stop until the mixture becomes homogeneous.
Lightly butter the mould and fill in the batter to one third. Add a drop of strawberry jam on the largest part of the shell mould. Cover the part with more batter. Do not fill the entire mould because the batter will rise in the oven.
Put in oven for around 3-5mns at 220˚C and then lower the temperature to 200˚C and leave in for additional 5-10mns. Keep an eye on your Madeleines, the baking is fast.
Turn out the Madeleines at room temperature and cool. Store in an airtight box.
You can dip your trѐs chѐres Madeleine in chocolate Ganache and serve with fruit juice, tea, milk, or coffee. Bon appétit!