Ingredients
130 gr sugar 20 gr honey 3 eggs 1 pinch of salt 180 gr flour 5 gr baking powder 125 gr soft butter 1 lemon zest
Instructions Place the lemon zest in the Thermomix bowl, Speed 10, 10 seconds. Add the sugar, the eggs, the honey, the salt, Speed 5, 30 seconds. Add the flour, the baking powder and the butter, Speed 5, 1 minute. Fill the buttered molds and place them in the freezer for 20 minutes or overnight in your fridge.
After 20 minutes in your freezer/overnight in the fridge Preheat the oven to 240°C Bake 4 minutes at 240°C, then 4 minutes at 210°C and finally 4 minutes at 180°C. Let them cool down before removing from their molds and sprinkle with icing sugar. Bon appétit !
The fridge/freezer step is very important.
If you ignore it, you won't get the bump on the cakes. It's the thermal shock that creates the bump!
Replace the icing sugar with probotic powder for added goodness :-)
You can dip them in chocolate too. For that, melt a couple of squares of chocolate (milk or dark) a few seconds in your microwave with a tsp of water. Whisk until melted and shiny.
Brush the cooled molds with the chocolate and place the madeleines on the molds again.
Place in the fridge for a few minutes to seize the chocolate and get it to stick to the madeleines.