by Aude Camus
Did you like last week Marbré Cake recipe ? Yummy and comforting, wasn’t it? But I guess you are now craving for more. Am I right? Well guess what: here comes another, an even easier, sweet recipe from Le Bristol Paris. This one is actually so easy that you might even wanna try and make it with your kids. And easy doesn’t mean less yummy no it doesn’t! I can guarantee those little madeleines are extra yummy but there’s nothing surprising about it, it’s a recipe from “Meilleur Ouvrier de France” and three Michelin Star chef Eric Fréchon.
Did you like last week Marbré Cake recipe ? Yummy and comforting, wasn’t it? But I guess you are now craving for more. Am I right? Well guess what: here comes another, an even easier, sweet recipe from Le Bristol Paris. This one is actually so easy that you might even wanna try and make it with your kids. And easy doesn’t mean less yummy no it doesn’t! I can guarantee those little madeleines are extra yummy but there’s nothing surprising about it, it’s a recipe from “Meilleur Ouvrier de France” and three Michelin Star chef Eric Fréchon.
Ingredients:
1 small pot of hazelnut spread (which you can also decide to make yourself if you have some extra time or feel like going 100% homemade for this recipe)
35 ml of milk
100g of sugar
1 tea spoon of vanilla extract
125g of flour
125g of melted butter (low heat)
2 eggs
½ packet yeast
1 table spoon of butter to grease the mould and 1 table spoon of flour to dust the moult
Grease the madeleine mould with butter and dust with flour
Preheat oven to 210° C
Beat the eggs in a small bowl
In a different mixing bowl, mix together the eggs, the sugar, the milk and the vanilla extract
Add the melted butter, the flour and the yeast and stir until combined
Fill the mould to half with the mixture
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven
Chef Eric Fréchon’s little tips: “You can also make plain madeleines and fill them with strawberry or raspberry jam with a makeshift parchment paper pastry filler after you remove them from the oven.”
1 small pot of hazelnut spread (which you can also decide to make yourself if you have some extra time or feel like going 100% homemade for this recipe)
35 ml of milk
100g of sugar
1 tea spoon of vanilla extract
125g of flour
125g of melted butter (low heat)
2 eggs
½ packet yeast
1 table spoon of butter to grease the mould and 1 table spoon of flour to dust the moult
Grease the madeleine mould with butter and dust with flour
Preheat oven to 210° C
Beat the eggs in a small bowl
In a different mixing bowl, mix together the eggs, the sugar, the milk and the vanilla extract
Add the melted butter, the flour and the yeast and stir until combined
Fill the mould to half with the mixture
Add a dollop of hazelnut spread to each madeleine and top with the remaining mixture until full
Bake for 10 minutes in the oven
Chef Eric Fréchon’s little tips: “You can also make plain madeleines and fill them with strawberry or raspberry jam with a makeshift parchment paper pastry filler after you remove them from the oven.”
About Le Bristol Paris
From our elegant address on Rue du Faubourg Saint-Honoré, Le Bristol Paris embodies the true sense of luxury. With talent, expertise and warm pleasure we put an extraordinary level of preparation into distinguishing each guest’s experience. With nearly a century of history behind us, Le Bristol Paris still leads the way with fresh ideas, assiduously crafting every detail to become the first hotel in France to earn the distinction of "Palace hotel".
From our elegant address on Rue du Faubourg Saint-Honoré, Le Bristol Paris embodies the true sense of luxury. With talent, expertise and warm pleasure we put an extraordinary level of preparation into distinguishing each guest’s experience. With nearly a century of history behind us, Le Bristol Paris still leads the way with fresh ideas, assiduously crafting every detail to become the first hotel in France to earn the distinction of "Palace hotel".
