What are Madeleines?

Madeleins are small French cakes, traditionally baked in a shell -shaped form and consumed as biscuits. Thanks to the writings Marcel Proust, they became internally connected with French cuisine. Small cakes are very popular in choosing Petit Fours and are also excellent in themselves. Many tea rooms and bakeries in French style carry handleleins and can also be made at home using Madeleine Pan. Together with other Petit four are Madeleines in the Family Family. When they are well made, they have a golden, slightly crunchy exterior and a soft, fluffy interior. Many people prefer Madelein fresh from the oven, still warm and slightly soft. Small cakes can also be wrapped and stored in airtight containers for up to one month, even if they tend to obtain slightly musty quality.A. This is especially true for old and slightly musty handleins that are ideal for immersion. Some people also use cookies as a base for tiramisu, or throw them into pastry and icing to turn them into a real small four. WellHo bakeries make variations with lemon or poppy seeds, for other taste and lemon handleins are very popular.

If you want to make handleins, melt one half a cup of unsalted butter and put it aside to cool. Connect one cup of flour, one half of the teaspoon into the pastry and one eighth teaspoon of salt. In a separate bowl, beat three large eggs along with two thirds of a cup of sugar until the mixture is faded. Fold the flour into the eggs and be careful not to overcome, as it can cause the dough collapse. Then add a small amount of egg mixture to the molten butter before folding the butter to the dough in three segments.

Boil the Batter into the butter and floured Madeleine PAN and bake for about 12 minutes at 375 degrees Fahrenheit (190 degrees Celsius). Madeleins should be gold and slightly steep and be careful not to surprise, because disgusting pleasantly when they dry. Remove the pan from the ovenBy, rapping it against the counter to release the cakes and turn them on the stands to cool. Before you store them in an airtight container lined with tissue or parchment paper, allow Madeleines to cool completely.