We have calculated this recipe only for finishing with gold and 160 pieces.
Method:
In a bowl mix the whole eggs with sifted icing sugar , lemon zest & orange zest make sure to combine the sugar with whole eggs , add the flour type (55) to the mixture and mix , melt the butter and add to the mixture and mix to combine everything together , transfer the dough to a container cover with a plastic wrap ( cling film ) in direct contact . Rest in fridge overnight .
Pipe the next day in the mold.Bake at 170°c for 12 minutes .
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For Chocolate Enrobage :
Temper your chocolate and deep the madeleine in the chocolate then put the madeleine in the mold again cool it down and remove
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