On this Easter eve, I share with you my new recipe from my culinary collaboration with Sara.
Make way for Easter Madeleines, gourmet &fruity, made without gluten and lactose.
A colorful festive creation accompanied by an ultra-delicious flavored tea…
Ingredients
– 35 g semi-complete rice flour
– 35 g corn flour
– 20 g cornstarch
– 70 g blond cane sugar
– 1 vs. c. gluten-free yeast
– 2 eggs
– 2 tbsp. at s. coconut milk
– 80 ml virgin coconut oil
– Juice of 1/2 lemon
– A few raspberries
– 1 pinch of fleur de sel
The dough
1/ Preheat the oven to 190°C (convection heat).
Melt the coconut oil and set aside.
Weigh all the dry ingredients:flour, starch, sugar, yeast, salt and set aside.
In a bowl, beat the two eggs with a whisk. Add the coconut oil then the lemon juice.
Gradually add the dry ingredients to the egg/oil mixture.
Homogenize the preparation well.
Add the vegetable milk. The dough should be smooth and shiny.
Optional:let the dough rest for 1/2 hour in the fridge.
Cooking
2/ In a silicone mould, pour the madeleine preparations.
Be careful not to fill the cells. Add a raspberry to the heart of each madeleine.
Bake for 2 minutes at 190°C then lower the oven to 150°C and cook for about ten minutes (depending on your oven, you may need 12 or 15 minutes. Best to watch).
Let cool before unmolding.
Tea Time with Dammann
For Easter, enjoy a tea time with family or friends while tasting these madeleines accompanied by Easter Tea from Dammann Frères which turns out to be a gourmet composition with vanilla and chocolate.
Fruity notes emerge distinguish at the time of tasting what makes it perfect for Easter and the return of spring.
