Monday, March 15, 2010

Cranberry Maple Madeleine's

For about 30 Madeleine’s:

3/4 cup butter, room temperature
3/4 cup sugar
1/3 cup maple syrup
4 eggs
3 T milk
2 cups flour
2 ½ teaspoons baking powder
1/2 cup dried cranberries


In one the bowl of the mixer, to put the butter and the sugar, and to beat until mixture is creamy and light.

While continuing beating, adding the maple syrup, then eggs and the milk.

Lower the speed of the percussionist and add the flour and the powder with paste which will have been sieved, in anticipation. Add the dried cranberries and blend.

Cover the bowl of paste and refrigerate 1 hour at least.

Preheat the oven in 350 F (180 C).

If use you of moulds in Madeleine’s in metal, spread with butter and will you flour them? If you use moulds in silicone, this stage will not be necessary.

Fill molds with Madeleine’s of paste in 2/3 of their capacity, then cook for 15 minutes.

Takke out the mould of the oven and wait 5 minutes before turning out of the tin

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