Chiudo l’anno in dolcezza con delle madeleine profumate all’arancia che insieme ai pandorini hanno accompagnato questi giorni di festa.
Un sincero augurio che il 2012 possa essere migliore di quello appena trascorso.
Madeleine all’arancia e sciroppo d’acero
Madeleine orange and maple syrup
What you need for about 30 madeleines
150 g flour 00
125 grams of softened butter + 1 tablespoon for the molds
150 grams of sugar
2 large eggs
2 tablespoons orange juice
2 tablespoons maple syrup
1 teaspoon baking powder
fresh cream to mount
strings of caramel strawberry
How to proceed
Beat eggs with sugar until the mixture is white and fluffy.
Sift flour with baking powder and add a tablespoon at a time to egg mixture and sugar.
Combine the softened butter and orange juice.
Incorporates maple syrup stirring gently and let the dough rest in refrigerator at least 30 minutes.
Preheat oven to 220°C.
Butter the madeleine mold.
Pour a teaspoon of dough into each cell and placing the mold on a baking tray with holes.
Bake and cook for 5-6 minutes and then lower the temperature to 180°C and continues for another 7-8 minutes.
If any colors too lowers the temperature of the oven.
Churning and let cool on a wire rack.
You can serve with cream fresh and the laces of candy.