Ingredients
2 eggs
150 gr flour
60 gr oat milk
1/2 tsp baking powder
40 gr butter
70 gr sugar
1 lemon zest
A handful of chocolate chips.
Instructions
Preheat the oven to 190°C.
Place the eggs and sugar in the TM bowl. Mix with the butterfly whisk for 2 min, Speed 4
Melt butter and add milk.
Add the sieved flour & baking powder to the sugar/egg mixture, after having removed the butterfly whisk.
Add the butter & oat milk.
Mix 30 seconds, Speed 5.
Add the lemon zest.
Mix again briefly.
Brush the madeleine molds with a bit of oil or butter so they're not sticking.
Fill each mold to ¾ . Place in the fridge for one hour. This step is very important to get the bump on the madeleines.
Bake 15 minutes. Keep an eye on them after 10 minutes as they might be ready depending on the oven.
Let them cool for 10 minutes in the molds.
In the meantime, melt the chocolate over a bain-marie.
Remove the madeleines from their molds.
Brush the melted chocolate on the molds and replace the madeleines while the chocolate is still melted so the madeleines stick to the chocolate.
Place in the fridge for 30 minutes.
Remove delicately from the molds. Enjoy!
The recipe can be done without a TM.
Just whisk the eggs & sugar until they get white and fluffy. Then, follow the recipe by folding each ingredients.