Adapted from Bossacafez
recipe source : le livre des fours secs et moelleux de pierre herme
120g caster sugar
20g trimoline / glucose syrup
130g cake flour
130g eggs
4g baking powder (abt 1 tsp)
20ml milk
2 tsps vanilla extract
10ml rose essence
130g clarified butter (melted butter with foam skimmed off from the top)
30g freeze-dried raspberries
20g trimoline / glucose syrup
130g cake flour
130g eggs
4g baking powder (abt 1 tsp)
20ml milk
2 tsps vanilla extract
10ml rose essence
130g clarified butter (melted butter with foam skimmed off from the top)
30g freeze-dried raspberries
1. in a bowl sift together cake flour & baking powder.
2. in another bowl add together sugar, trimoline/glucose, vanilla extract, eggs & mix well lightly until just combined. do not whisk.
3. fold in flour until well incorporated followed by milk, rose essence, clarified butter & raspberries.
4. freeze mixture for 10-15 mins.
5. brush madeleine molds with melted butter then dust lightly with cake flour. pipe mixture into molds until 2/3 full then bake in preheated oven of 190C for 11-13 mins until golden. knock the mold on the counter top to remove the madeleines and let cool on wire rack.
2. in another bowl add together sugar, trimoline/glucose, vanilla extract, eggs & mix well lightly until just combined. do not whisk.
3. fold in flour until well incorporated followed by milk, rose essence, clarified butter & raspberries.
4. freeze mixture for 10-15 mins.
5. brush madeleine molds with melted butter then dust lightly with cake flour. pipe mixture into molds until 2/3 full then bake in preheated oven of 190C for 11-13 mins until golden. knock the mold on the counter top to remove the madeleines and let cool on wire rack.
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