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Small cakes · With Süvy
Madeleines with no added sugar
Everything rests on the hump, and the hump is won in the fridge. A rested batter, a very hot oven then a gentler one: the rest is lemon and vanilla.
Yield — Makes 1 kg of batter, about 40 madeleines
Ingredients
- 250 g wheat flour
- 8 g baking powder
- 5 g lemon zest
- 0.5 g vanilla pod
- 250 g eggs (about 5 medium eggs)
- 275 g Süvy
- 250 g butter
- 5 g rum
Method
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Gently melt the butter with the split, scraped vanilla pod. Set aside.
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In a bowl, mix the eggs, Süvy and lemon zest until smooth.
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Add the sifted flour and baking powder, folding in gradually.
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Finish with the rum and melted butter, added in stages, folding gently.
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Chill the batter for at least 1 hour: that thermal shock is what creates the hump.
Baking
- Buttered moulds, preheated oven: 4 min at 210 °C, then 6 min at 180 °C, until golden and lightly domed.
Recipe developed by Laboratoires Innovi
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