For 15-30 madeleines, depending on the size of your molds
- 3 eggs
- 40g of coconut sugar
- 100g butter
- 50g hazelnut/almond powder
- 50g of chickpea flour
- 100g of flour T110
- 8g of baking powder
- 50g of milk
- Optional: vanilla or lemon zest
Mix the eggs with the coconut sugar. Add the melted butter and mix gently.
Add the powders: hazelnut or almond, chickpea flour and T110, yeast and mix gently.
Finally, relax the device with the milk.
Finally, if you wish, you can personalize your madeleine dough with a vanilla bean or lemon zest.
If possible, let the dough rest for 4 hours in the refrigerator: the flavors will develop, the dough will harden and it will be easier to put in the mold.
Preheat the oven to 180°C: use a pastry bag or a small spoon to place the madeleines in their mold. Cook for 5 to 15 minutes depending on the size of the madeleines.
Enjoy them in the next few hours, the madeleines are best fresh out of the oven!
Tip: the characteristic bump of the madeleines is obtained thanks to the thermal shock, between a cold dough and a hot oven. It is therefore recommended to let the dough cool down well, and to put it in a well preheated oven.
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