- 195g Special Ingredients Invert Syrup
- 300g Unsalted Butter
- 3g Special Ingredients Madagascan Bourbon Vanilla Extract
- 75g Milk
- 4g Salt
- 367g Plain Flour
- 180g Powdered Sugar
- 15g Active Dry Yeas
- 365g Beaten Eggs
Madeleines Using Special Ingredients Invert Syrup
Madeleines Using Special Ingredients Invert Syrup
Madeleines Using Special Ingredients Invert Syrup
Ingredients
Method
In a medium pot, combine the Butter, Invert Syrup, Vanilla Extract, Milk and Salt.
Heat until the butter is melted.
Strain into a clean bowl and set aside.
Sift together the flour, sugar and yeast.
Pour the dough into small shelf-shaped silicone moulds. Bake without humidity at 177°C for 4 minutes.
Rotate the moulds and bake for 3 more minutes to ensure uniform cooking. Remove the oven and allow to cool, then unfold and serve or store in an airtight container.
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