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Prep time
3 hours
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Cook time
15 minutes
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makes
12
Author Notes
This recipe was curated by Chef Valeria Garcia of Valosh Patisserie in Elizabethtown, PA. Step into the world of delectable delights as Valosh Patisserie offers exclusive online recipes to budding pastry enthusiasts and curious confectioners alike. —Valeria Garcia
Ingredients
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15 grams
Butter
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125 grams
Pastry Flour
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10 grams
Baking Powder
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100 grams
Granulated Sugar
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100 grams
Egg
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75 grams
Whole Milk
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1 gram
Vanilla Extract
Directions
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Prepare butter to beurre noisette and keep warm at 113°F.
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Whisk eggs and gradually add wet ingredients to ribbon consistency.
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Fold in dry ingredients.
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Add beurre noisette to the mix.
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Store in the fridge for 2 - 12 hours.
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Grease madeleine molds & dust with flour.
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Bake at 335°F for 12 minutes, then turn trays and bake for 3 more minutes.
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Allow to cool before enjoying!
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