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Buckwheat madeleines

From the one star french chef Patrick Asfaux

entremets   0 Comments  
Prepare time :
Cooking time :
Total time :
Repos : 120 heures

(for 24 madeleines) :

  1. 4 very fresh eggs
  2. 220 grams (1/2 lb) buckwheat flour + 50 grams (1.5 oz) corn/maize starch, both sieved together
  3. 130 grams (4 oz) melt butter
  4. 200 grams (nearly ½ lb) caster sugar
  5. 8 centiliters (2.7 fl oz) plain full fat milk
  6. A few vanilla extract drops
  7. 1 small bag (1/3 oz) baking powder made of corn/maize starch
 Buckwheat madeleines
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Progression

1) In a salad bowl, pour the flour/starch mixture, make a hole in the middle and pour into it sugar, milk, eggs, vanilla and baking powder. Stir well with a whip and when the mixture is compact, pour the (liquid) melt butter (still keep whipping) untill fully incorporated. Cover with a clean cloth and let the mixture at room temperature during 2 hours.
2) Pre-heat the oven at 464°F
3) Butter the inside of madeleine moulds (unless they are soft Teflon coated moulds) and half fill them with the mixture
4) Cook at 464°F during 6 minutes then at 392°F (without opening the oven) during 4 minutes

Everyone will appreciate those delicious madeleines.

Have a look to

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Buckwheat Pancakes

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With aftouch-cuisine.com, we invite you to pull off the éCommunication Superhighwayé for a moment and roam the back roads of the French countryside to discover the regional French food, French recipes cuisine and the wonderful people of the past and of the present who are behind French cooking world-wide reputation. A.F.Touch cuisine will offer you all the specialties of the French food. Each specialty is presented within its regional context accompanied by a list of traditional producers, guardians of tradition and expertise which have been handed down from generation to generation

The team

Couet ivan
Webmaster, developpeur and designer. Couet Ivan
Asfaux Patrick
French staring chef, sharing his recipes and his passion for cooking. Asfaux Patrick
Dubarry Stéphane
Dubarry stéphane

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