Chef Benoit Castel treats us with his numerous recipes during the confinement. After his recipe for French toast with lemon and olive oil, and his recipe for grilled cheese, the chef offers us today his recipe for "shells" madeleines!
Well buttered, soft, golden just right, to reproduce just for the smell in the kitchen.
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Recipe of the madeleines "shells" nature of Benoît Castel
For a dozen shellfish
Ingredients :
200g powdered sugar
8g of yeast
200g of flour
4 eggs
200g warm melted butter
Preparation:
Melt the butter and let it cool.
In parallel, whiten the eggs with the sugar in a mixer for about 30 minutes.
Mix the flour with the yeast and incorporate the turn to the mixture eggs, sugar.
Add the warm butter when the mixture is completely cold.
Poach about 100g per mold.
Make the mixture at least one day in advance and keep it in the refrigerator.
Bake for 25-30 minutes at 160°C in a ventilated oven.
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Location
Benoit Castel
150 Rue de Ménilmontant
75020 Paris 20
Official website
benoitcastel.com
