Un desert frantuzesc fin si delicat, cu textura frageda, pufoasa si picaturi mici de ciocolata care se topesc in gura :) Madlene cu picaturi de ciocolata. Aveti nevoie doar de un mixer (sau tel si muschi :) si o tava speciala pentru madlene, fie metalica fie din silicon, eu pe aceasta o am si e excelenta, foarte trainica, are 20 de ani garantie si nu se lipeste nimic de ea, o gasiti si la KitchenShop P.S. – Iar daca va tenteaza varianta de keto madlene, avem aici :)

Ingrediente (24 buc):

Batem ouale intregi cu indulcitorul pana acesta din urma se dizolva, adaugam apoi untul topit si racit, vanilia, romul, coaja de lamaie. Micsoram viteza mixerului si adaugam faina si praful de copt, iar la final adaugam si picaturile de ciocolata, incorporandu-le cu o spatula.

Pulverizam tava de madlene cu putin ulei si o pudram cu putina faina (optional, eu a doua oara nu am mai uns cu nimic tava), apoi punem cate o lingura din compozitie in fiecare cavitate, avand grija sa nu fie foarte pline, doar 3/4.

Coacem madlenele cam 13 min la 170C, pana se rumenesc frumos pe margini. Se scot usor cu o scobitoare din tava si se lasa pe un gratar la racit. Se servesc pudrate cu ceva, fie zahar, fie indulcitor :) Enjoy!

Atentie: daca folositi tava pentru MINI madlene ca aceasta, injumatatiti timpul de coacere si fiti cu ochii pe dragalase, sa nu se extra rumeneasca :) *Gluten-free: pentru persoanele cu celiachie sau intoleranta la gluten, se poate folosi o faina fara gluten. Kid-friendly: indulciti cu putina miere (dar nu sub varsta de 1 an) si omiteti picaturile de ciocolata.

ENGLISH VERSION

A delicate French dessert, with a tender texture, fluffy and with little tiny chocolate chips that melt in your mouth :) Chocolate chip madeleines. All you need is a mixer (or whisk and muscles :) and a special madeleine tray, either silicon or metal.

Ingredients (24 pcs):

  • 4 eggs
  • 80 g powdered sweetener
  • 100 g melted butter
  • grated zest of 1 organic lemon
  • 150 g flour*
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla powder
  • 1 tsp rum essence (optional)
  • 60 g sugar free chocolate chips
  • powdered or ground sweetener for dusting

Beat the eggs and sweetener until dissolved, then add the melted and cooled butter, vanilla, rum, lemon zest. Lower the mixer speed and add the flour and baking powder, and in the end fold in the chocolate chips with a spatula.

Spray some poil over the madeleine tray and powder with a little flour (optional, I didn’t do that for the second batch and it was fine), then spoon the mixture into the tray cavities, filling them only 3/4. Bake the madeleines for about 13 min at 170C, until lovely golden brown on the edges. Using a skewer, take them out of the pan and let them cool, on a rack. Serve them powdered with sugar or sweetener :) Enjoy!

If you use a MINI madeleine tray like this one, bake them half the time and watch them closely not to burn :) *Gluten-free: you can use a gluten free flour. Kid-friendly: sweeten them with just a little honey (+1 year old) and skip the chocolate chips.

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