These madeleines are made from a French cake dough to which is added candied yuzu lemon with honey and sugar. The dough rests at least an hour before being used to fill the small madeleine molds and baked in the oven.
The madeleine is a specialty of a region in the north-east of France called “la Lorraine” My husband is from there and he loves madeleines and my son as well! Yuzu is a citrus from Japan with a taste that is a combination between lemon and orange. My recipe gives tasty and light madeleines like little clouds. The small pieces of candied yuzu bring a citrus scent. Madeleines go perfectly as snacks, for tea time or even as a gift for loved ones! BON APPÉTIT!
Contains: Milk and Milk Products, Eggs, Cereals containing gluten and their products including wheat, rye, barley, oats, spelt
Ingredients: Wheat flour, free range eggs, butter, milk, sugar, organic vanilla extract, baking powder, yuzu lemon, honey.
Re-heating instructions: The madeleines are already cooked. Just need to defrost and enjoy them!
About your cook, Micheline
I come from a family where good food and large family meals are the joy of life. I have unforgettable memories where my mother and sisters, excellent cooks, spent hours concocting magnificent meals! Home cooking brings people together and good food makes you smile! My family upbringing brought me great values and in particular the respect for food, non-waste and the pleasure of the taste buds. Coming from a family where mum cooked different dishes every day, I can thank her for having developed in me the pleasure of cooking. It is so rewarding when you are told that it is so good or when you are asked for another plate!
My cuisine is mainly French and European with a strong Asian influence. I am a citizen of the world for having travelled for more than 10 years and discovered many flavours. I have family recipes but I'm always on the lookout for new cooking ideas.
I like to cook because I like to please. I can say that I cook with love! It is very important because I want to offer the best to my family. I appreciate knowing what's on my plate. So cooking is the best way to eat a balanced and varied diet!
In France, I was a commercial engineer but the pleasure of cooking was lacking so I created a catering company where I cooked from home. It was a great experience with satisfied customers. In Sydney for two and a half years, I work as a cook in a Japanese restaurant and also as a French teacher occasionally and can’t wait to cook for you too. *** BON APPÉTIT ! ***