Comprendre la France, la culture française, les Français et apprendre le français. Welcome to France!
6 Novembre 2012
Having seen lemon essence being sent out to Australia, I decided to kill two birds with one stone:
To try out my brand new cake tin for madeleines and
To cook with Vahiné lemon essence
For ?? madeleines (they had all been eaten before I had time to count them, but from memory it was around 20)
Ingredients from Mondizen
½ teaspoon Alsa baking powder
1 teaspoon Vahine lemon essence
Ingredients from your kitchen
100g-4oz Caster sugar
40g- 1.5oz butter
1tablespoon thick crème fraîche
Add a drop of milk if the mixture is too thick.
Pre-heat the oven to 180°C.
Beat the eggs and the sugar to obtain a pale frothy mixture. Add the flour and melted butter. Add the crème fraîche and the lemon essence.
Mix until smooth, add the baking powder and a drop of milk if the mixture is too thick.
Put a tablespoonof the mixture into each madeleine tin and bake for 15 minutes.
Bon appétit !
These Madelaines are simply scrumptious, soft, full of flavour, delightful but alas gone! Time to make some more!!