Crispy on the outside, moist on the inside - that's the taste of typical French madeleines. For our patissier Serena, they can be filled, as in this version with a white chocolate ganache and chocolate liqueur. They are a must for Serena on a cozy Sunday.
Recipe for 26 pieces
Preparation time: 45 minutes
Utensils: Madleine tin
Ingredients Dough:
200 g whole egg
180 g sugar
280 g flour
15 g baking powder
230 g soft butter
1 lemon (juice and zest)
180 g sugar
280 g flour
15 g baking powder
230 g soft butter
1 lemon (juice and zest)
Ingredients for ganache:
150 g 'White chocolate'
75 ml 'White chocolate liqueur'
75 ml 'White chocolate liqueur'
Preparation of the batter:
- Mix all the ingredients, except the butter, by hand with a whisk.
- Add the butter.
- Pour the batter into a piping bag and then pipe into the Madleine baking tin.
- Bake in a preheated oven at 240°C fan oven for about 8 minutes.
Preparation of ganache:
- Melt the white chocolate in a bowl over a bain-marie.
- Then add the chocolate liqueur.
- Pour the ganache into the still-warm Madleines.
Tip:
Coat the madeleine baking tin with butter and flour beforehand.
