"Simplicity is the ultimate sophistication" LdV

Friday, 11 November 2016

LEMON AND HONEY MADELEINES (Madeleines citron et miel)

(Madeleines citron et miel)

In France, I bake a lot of those treats for tea time and it is always a big hit among my friends! One day, I decided to do the same here in London, I bought my organic honey at a "well known" supermarket, made my madeleines and..............Heu! It tasted of nothing at all, only lemon... What happened to the honey? I made them the day after with the double of honey (an entire pot actually), and still, it smelled and tasted nothing. What happened again??? Then I discovered the truth. Since 2014, there is an obligation to mention the country where the honey comes from but lots of honey have never seen a bee sting! It is generally a blend of glucose, fructose and sugar made in China!!! No wonder my madeleines tasted of nothing! Imagine fructose, glucose and sugar cooked... DO NOT buy if you see the label BLEND. It will not be honey. In the second "well known" supermarket I've been to in London, only ONE honey pot was made from bees, ABSOLUTELY all the others were BLEND, even the organic ones!!! Be really careful. So, "armed" with the best honey, you will finally enjoy those yummy delicacies... 

A quick glance in your kitchen...

In your fridge

In your cupboard
Baking powder
Ground sugar

Around 16 madeleines

150g 5,2 oz of flour sifted
2 eggs 
6g 0,20 oz of baking powder 
120g 4,2 oz of melted butter 
100g 3,5 oz of ground sugar 
20g 0,70 oz of milk 
150g 1,05 oz of honey 
The zest of 1 lemon
Butter for the mould

Mix all the ingredients together.
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 citron et miel

Pour environ 16 madeleines 
150g de farine tamisée
120g de beurre fondu
100g de sucre
2 gros œufs
20g de lait
6g de levure chimique
150g de miel
Le zeste d’1 citron
Beurre pour le moule

Dans un bol, mélangez tous les ingrédients listés ensemble.
Entreposez-le au réfrigérateur 15 minutes.
Préchauffez votre four à 220° C.
Versez 1 cuillerée de la préparation dans chaque empreinte de madeleine préalablement beurrée.
Enfournez pour 4 minutes.
Baissez la température à  180° C et poursuivre la cuisson pendant 6 minutes.

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