I added a pinch of fleur de sel to the lemon zest brings a touch that lifts this fine pastry.
Preparation: 20 minutes
Cooking time: 12 minutes
For 20 madeleines
- 125g flour
- 3 eggs
- 120g sugar
- 130g butter
- 5 cl milk
- 5g baking powder
- 2 cl rapeseed oil
- A small piece of fresh ginger
- 1 lime
- 20g honey
- 1 pinch of fleur de sel with lemon zest
Melt the butter in a saucepan until nutty, no more, then let it cool.
Blanch whole eggs and sugar. Then add the rapeseed oil, then the flour and baking powder. Stir in the cooled hazelnut butter, then pour in the milk.
Peel and finely grate fresh ginger with a microplane grater
Then add the honey, lemon zest, grated fresh ginger, fleur de sel, and mix well.
Cover the preparation with a food film, then let the dough rest in the refrigerator for 1 hour.
Fill the prints of a silicone or sheet metal mould with 3/4, then leave to rest again in the refrigerator for 1 hour.
Preheat the oven to 180oC, placing the baking sheet inside.
Place the cold madeleine pan on the hot baking sheet from the oven, then bake for 10 to 12 minutes.
Chef tips and tricks
Place the cold madeleine pan on a hot oven plate to cause the famous "bump" of the madeleine to form.
If you liked my recipe for madeleines with ginger and lime. Don't hesitate to leave me a note before you leave