Madeleine With Peas

Photo: sunflowers8

Ingredients

(for 15 big madeleines)

100 grams of flour sifted 00

2 eggs

60 grams frozen peas

20 grams butter, melted

4 tablespoons milk

3 teaspoons baking powder

2 tablespoons extra virgin olive oil

2 tablespoons grated Parmesan

1 drop of Tabasco (optional)

1 pinch of sugar

1 pinch of salt

1 pinch black pepper

Preparation

Cook steamed frozen peas.

Mix the remaining ingredients with the help of a whip.

Incorporate some of peas, a pinch of sugar and stir gently.

Let the dough rest in refrigerator for at least 30 minutes.

Preheat oven to 220°C.

Pour two teaspoons of dough into each alveolar abundant plaque for madeleine and rest on a perforated pan.

Decorate the surface of the madeleine with peas kept aside.

Bake.

Cook for 5 minutes then reduce temperature to 180°C and prolonged cooking for another 8-10 minutes.

Monitored because the madeleine cooking depends on the oven.

SOME ADVICE

For Madeleine to be inflated, create a thermal shock between the dough very cold and the oven, very hot. It 'important to grease the pockets of the well plate of madeleines. It would be better to use silicon chips because they attack and madeleine succeed perfectly every time. I used a silicone mold for the madeleine Silikomart.

If mini madeleine mold to the amount of peas to be used is 20 grams in the mold and just pour one teaspoon to fill the cavity perfectly. Cooking times will be: 220°C for 3-4 minutes and 180°C for 5-6 minutes.