Wanna have a taste of Bastille day a bit before the 14th of july with Frenchy yummy madeleines?:)
Check this out...
For 24 madeleines:
- 75 g unsalted butter, melted & cooled slightly
- 2 tablespoons plain floor, for dusting
- 75 g caster sugar
- 3 medium eggs
- 1 teaspoon vanilla extract
- 60 g self-raising flour
- 15 g cocoa powder
For the topping:
- 125 g Nutella
-60 g icing sugar
Preheat the oven to 180. C/ gas 4
Brush 2 madeleines tins with melted butter, dust with plain flour & invert the tins & tap out of excess.
Place the sugar, eggs & vanilla extract in a large bowl & whisk together for at least 5mn or until pale thick & able to hold a trail on the surface. Carefully sift the self-raising flour & cocoa powder over the mixture then fold it with a large spoon.
Pour the melted butter down the edge of the bowl & fold it in the quickly & gently.
Spoon 1 tablespoon of the mix into each of the madeleine moulds.
Bake for 10mn, remove from the owen, transfer to a wire rack using a palette knife & leave to cool completely.
To make the topping mix together the Nutella, icing sugar & a touch of hot water to loosen the mixture slightly & spread over the tops of madeleines.