Madeleines & Crème anglaise (French vanilla cream)

COOK TIME
40 mins

TOTAL TIME
160 mins

Ingredients

Directions

1. 1

   Melt 125 g butter and let it cool down for about 5 minutes. Beat the eggs, sugar, vanilla sugar, honey and orange zest for approx. 4 minutes until frothy. Sift flour, baking powder and cinnamon over the mixture and fold in. Gradually stir in butter. Pour the dough into a piping bag. Chill for about 2 hours.

2. 2

   Preheat oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer). Grease the twelve cavities of the madeleine baking tray. Spread about half the dough into the cavities. Bake in a hot oven for about 10 minutes. Take out and let cool down briefly, carefully remove from the trays. Wash, dry and grease the baking tray again. Spread the rest of the dough, bake and let it cool down. Dust with icing sugar as desired. Crème anglaise goes well with it.

3. 3

   Bring 200 g whipped cream, 100 ml milk and the pulp of 1 vanilla pod to the boil. Remove from the heat and leave to stand for about 5 minutes, remove the pod. Whip 3 egg yolks (size M) with 4 tbsp. brown sugar until slightly frothy. Heat the milk again briefly. Stir into the egg cream in a thin stream. Pour everything into the pot and stir over a low heat until the sauce thickens slightly. Pass through a sieve and chill.

Nutrition Facts

KCAL
95 kcal

CARBS
10 g

FATS
6 g

PROTEINS
1 g