Sority Initiation Dress

Sweet tender and nostalgic for KKVKVK # 26

Ah, that famous Kiki, it's been a long time since I lost the thread of his story!

I had met with Linzertorte at its 8th edition and lost sight just after the revolution buns who celebrated his 16th adventure. He introduced me, among others ravioli, a delicious cheesecake and fabulous Sachertorte ...
Today, it gives me great pleasure to cross his path again and enjoy his passage through Little Miss Audrey kitchen to make delicious muffins, a very nice theme. Especially when I opened my mold madeleine, I did not leave the cupboard too long! An oversight now fixed!

I do not innovate much, I remain faithful to my favorite perfumes, first lemon and chocolate, here associated with pistachio ...

Madeleines lemon-ginger-sesame

Ingredients for twenty madeleines:
-
2 eggs - 75g brown sugar
-
120g flour - 1 / 2 packet of yeast
- 1 pinch of salt
-
25g melted butter - 3 tablespoons olive oil
- zest and juice of half a lemon
- 1 small piece ginger
- 1 tablespoon sesame seeds (+ some pinches for garnish)

In a large bowl, whisk eggs and sugar then add the flour, baking powder and a pinch of salt, mix well. Mix together olive oil, zest and lemon juice, ginger and sesame seeds until a fine emulsion, without lumps. Add this emulsion to the paste and mix well. The dough is very smooth, slightly thick.
Fill madeleine pans, sprinkle with sesame seeds and leave them in the fridge at least half an hour.

Preheat oven to 210 degrees, bake the madeleines at this temperature and then, after 5 minutes, reduce to 180 degrees and cook another 10 minutes. At the end of cooking, let madeleines cool in the oven ajar before turning out onto a rack.
This process involves a thermal shock (from the dough from the fridge in a hot oven) normally provides nice bump, which was not really the case for me this time.

Madeleines pistachio - chocolate

Ingredients for each flavor:
-
1 egg - 30g brown sugar
-
60g flour - 1 teaspoon baking
- 1 pinch of salt
- 3 tablespoons olive oil

- 1 teaspoon of pistachio paste (for flavor pistachio)
- 30g dark chocolate (for chocolate flavor)

Proceed as described above for lemon madeleines adding to the dough mixed with natural oil pistachio paste or chocolate flavor chosen by . I did not add butter, chocolate and pistachio paste providing additional fat.
Fill madeleine molds with a little dough for each of the two fragrances marbled madeleines. Let stand in refrigerator and use the cooking method described above.