{"id":1846,"date":"2015-12-14T03:04:20","date_gmt":"2015-12-14T03:04:20","guid":{"rendered":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/12\/14\/20151213looking-for-the-perfect-madeleine-recipe-may-be-ive-found-it\/"},"modified":"2015-12-14T03:04:20","modified_gmt":"2015-12-14T03:04:20","slug":"20151213looking-for-the-perfect-madeleine-recipe-may-be-ive-found-it","status":"publish","type":"post","link":"http:\/\/gentianeetantoine.com\/igk\/index.php\/2015\/12\/14\/20151213looking-for-the-perfect-madeleine-recipe-may-be-ive-found-it\/","title":{"rendered":"Looking for the perfect madeleine recipe: may be I’ve found it!!!"},"content":{"rendered":"

Well, an other rainy Sunday to test some madeleine recipe and I think this time it’s the right one. At first I was a bit reluctant in trying it because it has a lot more butter in it, but so far it’s the one that guarantees the best bumps and the perfect consistency. So, too bad for the butter outage that we still have in Japan, this is the recipe I will adopt as a base for my madeleines from now on!<\/p>\n

I found it on the blog Piroulie (http:\/\/piroulie.canalblog.com\/archives\/2008\/12\/03\/10442707.html) and it’s a Lenotre recipe. I always do smaller amounts so I used: 100g of flour, 85g of butter, 40g of brown caster sugar, 2 eggs, 3g of baking powder, a pinch of salt, a large table spoon of honey, then whatever you want for flavoring. This time I used neroli. I first melt the butter in a little pan. Then in a bowl I mix the eggs, the sugar, the salt and the honey, and batter well until a foam starts forming. Then I add the flour, the baking powder and continue to mix. Finally I add the butter and the flavoring and refrigirated for 30min. The oven is preheated at 230deg and as soon as I insert the madeleines I drop the temperature to 200deg as Piroulie recommended. After about 5-7min I again lower to 180deg, then the bumps appear nice and big! I bake until almost all golden, and remove from the mold as soon as I take it out. Quite simple and really delicious!!<\/p>\n

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Well, an other rainy Sunday to test some madeleine recipe and I think this time it’s the right one. At first I was a bit reluctant in trying it because it has a lot more butter in it, but so far it’s the one that guarantees the best bumps and the perfect consistency. So, too… Continue Reading →<\/a><\/p>\n","protected":false},"author":2,"featured_media":1848,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0},"categories":[359,347],"tags":[76,339,22,21,301,12,80,73,81],"aioseo_notices":[],"_links":{"self":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1846"}],"collection":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/comments?post=1846"}],"version-history":[{"count":0,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/posts\/1846\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/"}],"wp:attachment":[{"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/media?parent=1846"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/categories?post=1846"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gentianeetantoine.com\/igk\/index.php\/wp-json\/wp\/v2\/tags?post=1846"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}