"Simplicity is the ultimate sophistication" LdV

Monday, 14 December 2015

EASY CHRISTMAS : FRENCH CLASSIC WITH A TWIST {PART 7} - GIROLLES AND WALNUT MADELEINES

EASY CHRISTMAS : FRENCH CLASSIC WITH A TWIST 
{PART 7} 
GIROLLES AND WALNUT MADELEINES 

Apparently, the madeleine was born in the kitchen of King Stanislas in 1750... The French heritage of Madeleine and childhood are strongly linked even in London. You can see at the French Lycée, mothers waiting for their children, madeleines in their handbag... Following my Christmas theme : "The French classic with a twist" , I have decided to bake them with Girolles and walnuts. You will be thrilled by its amazing taste. Who knows ? It might even become a classic at your table... 



Wine pairing : Macvin (Sweet red) from Jura.


 


If you have missed the previous recipes for your easy Christmas, it's here :

* Smoked trout and chestnut Swiss roll lollipops (here)
* Salmon papillote with tapenade and tomato Sorbet (here)
* Sauternes bonbons (here)
* Eclairs with crab and dill chantilly (here) 
* Armagnac and roquefort ice-cream (here)
* Gruyère guimauves with mushrooms dust (here)


GIROLLES AND WALNUT MADELEINES
A quick glance in your kitchen...

In your fridge
Eggs
Butter
Parmesan
Milk
Girolles

In your cupboard
Flour
Baking powder
Walnut oil
Walnuts

GIROLLES AND WALNUT MADELEINES
Around 16 


100g 3,5 oz of flour sifted
2 eggs 
6g 0,20 oz of baking powder 
3 tbsp of walnut oil
20g 0,70 oz of melted butter 
10g of ground Parmesan 
20g 0,70 oz of milk
30g 1,05 oz of Girolles or dried Girolles (sliced) 
50g 1,7 oz of crushed walnuts.

If dry, rehydrate the Girolles in boiling water. Set aside.
Mix all the ingredients together. Add the Girolles to the mixture. Combine well.
Set aside in the fridge for 15mn.
Pre-heat your oven to 220°.
Brush a Madeleine tray with butter.
Put a heaped tbs of mixture into each madeleine shell.
Cook for 4 minutes ONLY!.
Turn the oven onto 180° and bake for a further 6 minutes ONLY!




Madeleines aux girolles et aux noix 

Pour 16 madeleines
100g de farine tamisée
2 œufs
6g de levure chimique
3 c-a-soupe d’huile de noix
Beurre fondu pour le moule
10g de parmesan râpé
20g de beurre fondu
20g de lait
30g de Girolles fraiches ou déshydratées
50g de cerneaux de noix écrasées

Si vos girolles sont déshydratées, les plonger dans une tasse d’eau bouillante pendant quelques minutes.
Dans un bol, mélanger intimement tous les ingrédients listés.
Ajoutez les girolles.
Réservez au réfrigérateur pendant 15 minutes.
Préchauffez votre four à 220°.
Beurrez les empreintes du moule à madeleines.
Versez une cuillerée de préparation dans chaque empreinte.
Enfournez pour 5 minutes seulement.
Baissez votre four à 180°.
Poursuivre la cuisson des madeleines pour 6 minutes seulement.

Inspired by Sandra Mahut

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