Recipe: Madeleines with candied citron heart scented with lavender

Name: Madeleines coeur de cédrat parfumées lavande
Prep time: 20 min
Cook time: 10 min
Total time: 150 min
Ingredients: Madeleines coeur de cédrat parfumées lavande de garrigueproportions pour une vingtaine de pièces :Appareil a Madeleines3 oeufs fermiers entiers180 g de sucre semoule230 g de farine de blé tamisée type 45130 de beurre (baratte ou d'Echiré si possible) fonduquelques brins de fleurs (2,3 )de lavande juste infusées 5 minutes dans 5 cl de lait chaud puis passé et refroidi1 sachet de sucre vanillé1 sachet de levure chimique.1 petit pot 125 g de confiture de cédrat (avec morceaux).

By chef patrick ★ ★ ★ ★ ★ 4.3/5 (10 reviews) Desserts

Prep 20 min

Cook 10 min

Rest 2h

Total 2h30

Ingredients

Madeleines with candied citron heart scented with lavender from garrigue

proportions for about twenty pieces:Madeleine batter

3 whole free-range eggs
180 g caster sugar
230 g sifted wheat flour type 45
130 g butter (churned or from Echiré if possible) melted
a few sprigs (2-3) of lavender just infused for 5 minutes in 5 cl of hot milk then strained and cooled
1 packet of vanilla sugar
1 packet of baking powder
1 small jar 125 g of candied citron jam (with pieces)

Step-by-step directions

1- In a large bowl, break your 3 eggs, then pour in the sugar, whiten slightly then add the flour, mix well then the contents of the 2 packets (vanilla sugar and baking powder) the cold milk and finally the melted butter avoiding the buttermilk.
Cover with a cloth and let rest like this for 2 hours at room temperature.

2- Remove your baking sheet from the oven, then turn it on to 200°(6+).

3- Set your madeleine molds (flexipan or others) on your sheet, and fill them halfway
you can then add a little candied citron jam and cover with the batter, place your sheet in the middle of the oven for 2 minutes at this temperature then 6 minutes at 180° take them out, unmold them and dust with powdered sugar.
Thank you as usual to my friend Xavier Calizi for sending his magnificent candied citron jam from his estate located in Barrettali in Cape Corse.
www.lescedratsducapcorse.com

Cédrat