Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Medium | 6 | 80 minuti |
Ingredients
| 240 g | 00 flour |
| 190 g | sugar |
| 200 g | butter |
| 120 mL | whole milk microfiltered Sterilgarda |
| 4 | egg |
| 1 bustine | baking powder |
| 1 fialette | almond flavour |
Preparation
- Melt the butter over low heat and add the almond flavoring.
- Beat the eggs with the whole Sterilgarda UHT milk and add the melted butter.
- Mix the sifted flour with the sugar and yeast; add little by little to the liquid mixture, mixing from the bottom up. The mixture should be soft and sticky, but not too liquid.
- Cover with cling film and leave to rest in the fridge for 30 minutes.
- Distribute the mixture into the greased madeleine moulds and bake at 220° for the first 10 minutes, then lower the temperature to 180° and continue cooking for another 10 minutes.
- Gently remove the madeleines from the molds and leave to cool on a rack.
Place the carrot juice, the Sterilgarda orange juice, the Sterilgarda whipping cream, a few ice cubes and the egg yolks in the shaker. Shake for at least ...
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