Madeleine
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Ingredients
2 eggs
90 g of refined sugar
150 g of wheat flour
30 g of crushed nuts and ground
1 pinch of salt
10 g of chemical yeast
25 g of honey
125 g of butter
Lemon-sicilian scrap to taste
100 ml of orange flower water Madeleines
Preparation
Beat eggs with sugar. Add the flour, the nuts, the salt, the yeast and the honey, mixing gently. Place the dough in a bowl, cover with plastic film and let rest for 1 hour. Also, melt the butter and let it cool. After the rest, add in the bowl to butter, liquid and cold, the lemon zest and the orange flower water. Put the dough in a confectionery bag and fill in the molds for madeleines. Bake oven at 180 ° C for 7 minutes.
Unusual format.
French cookies take the name of their creator, who lived in the northeast of the country. The shell format refers to the peregri-us that ran through the path of Santiago de Compostela. The shell (which in France is cha-mada "Coquille Saint-Jacques") is found on the coast of Galicia, where Santiago is located.
PARIS-BREST
Sports tribute Created in 1910 in honor of cyclistic competition of the same name, Paris-Brest is a delicious stuffed dessert.
Ingredients
For the mass:
(Pât to Choux) 250 ml milk
60 ml of water
5 g of refined sugar
2 g of salt
110 g of butter
140 g of wheat flour
4 eggs
1 gem toasted and sliced almonds Confectioner sugar to decorate
For the filling:
180 ml of fresh cream
3 oranges shells
250 g of chocolate chopped milk
75 g of softened butter
Preparing the dough.
For the stuffing 180 ml of fresh cream shaves 3 oranges bark 250 g of chocolate to the minced milk 75 g of softened butter forre a large rectangular shape with butter paper. In a pan, heating milk, water, sugar, salt and butter. Mix and, after boiling, remove from the fire and add the wheat flour, blending well. Return the pan to the fire, stirring until the dough starts to stick to the bottom of the pan. Take the hot dough to the mixer. Add the eggs gradually. When the dough is homogeneous, remove from the mixer and place in a confectioner bag. Refrigerate to freeze. Then distribute the dough in the form by circles, in thread format, with approximately 8 cm in diameter. Brush with yolk and place the almonds toasted above. Take the preheated oven at 180 ° C for 40 minutes. Remove from the oven and, after cooling, cut in half. Book.
Preparing the filling.
In a small pan, put the cream of fresh milk and shaves and bring to the fire until almost boil. Put the chocolate in a bowl and pour the hot cream on it, stirring until you melt everything. Let it cool a little and place the butter. Let cool until firm to put on the confectioner's bag.
Assembly. With the help of a confectioner bag, fill the bottom of the thread with the cream. Cover with the top. Sprinkle the icing sugar on the threads.
"Wheel" of chocolate.
The rounded sweet format represents the wheel of a bicycle. The race had its latest edition in 1951, but the Paris-Brest is a success to this day. The secret of sweet is the lightness and freshness of the Choux mass, similar to éclairs and profiteroles. The filling can also be of buttery cream, almost like a mousse. This filling is made with a mixture of cream of icing with butter cream. But if you want a lighter version, you can only use confectioner cream accompanied by fruits such as strawberries or raspberries.
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