Recipe from " Cooking with Paola "
Madeleines are small, soft sweets originating from France. Their delicious shell shape , with a beautiful hump, is due both to the process and to the use of the appropriate mold. They can be customized as desired , in fact "Cucinando con Paola" offers these quinoa madeleines , flavored with vanilla.
Ingredients for about 18 quinoa madeleines
- 60 g of Ruggeri Quinoa Flour
- 60 g of Ruggeri Stone Ground Soft Wheat Flour
- 2 eggs
- 100 g of butter
- 70 g of honey
- 30 g of sugar
- 1 scant teaspoon of baking powder
- 1 teaspoon vanilla extract
- a small pinch of salt
Procedure
In a large bowl, break the eggs and add sugar, salt and vanilla extract. Beat with a fork. In a non-stick saucepan, melt the butter with the honey.
Add half of the butter to the egg mixture, beat again. Then add the flour and yeast, mix and finally add the rest of the butter and honey. If necessary, add a drop of milk.
Keep this mixture in the refrigerator overnight. The next morning, preheat the oven to maximum power. The secret to the success of the "gobbetta" is in fact the thermal shock: very cold dough and a scorching hot oven!
Pour a spoonful of mixture into each madeleine mold and bake. Now, be careful not to get distracted, keep your eyes on the madeleines! After about 5 minutes, they should be puffed up. Immediately lower the oven to 180°C and take them out after 5 minutes.
The madeleines should be golden but not too much. Let them cool on a rack and serve with tea or fruity herbal teas.
