Chai shells / madeleines
Tags:
alcohol-free
vegetarian
Description
Madeleines are known as a traditional French pastry. They are delicious in their own right! For us, this was reason enough to change the look of the basic recipe a little and add a touch of exoticism. The secret lies in the cream that turns the madeleines into filled shells. They not only look great, but also have a wonderfully intense aroma thanks to a mixture of chai spices.
Zutaten für
For the madeleines
60
ml
peanut oil
75
g
sugar
140
g
flour
1
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
cinnamon, ground
0.5
Teaspoon(s)
cardamom, ground
1
Pinch(es)
nutmeg, ground
1
Pinch(es)
salt
200
g
apple puree
For the cream filling
4
chai tea bags
200
ml
water
200
g
sugar
250
g
butter
Preparation
Prepare the madeleines
1
In a mixing bowl, whisk together the oil and sugar.
2
Combine the flour, baking powder and spices, mix with the oil and sugar mixture and fold the applesauce into the finished mixture.
3
Preheat oven to 190°C top/bottom heat.
4
Divide the batter evenly between the madeleine moulds and bake for 12 minutes.
5
Leave the finished madeleines to cool briefly in the mould and then completely on a rack.
Prepare the cream filling
1
First pour the boiling water over the tea bags and leave to infuse for 15 minutes. Remove the bags, stir in the sugar and simmer the mixture for 8 minutes until a syrup forms. Leave to cool slightly and stir in the butter until it is completely dissolved. Leave the finished mixture to cool in the fridge.
2
Cut open the mussels, fill a piping bag with the cream and decorate the bottom half of the mussel with it. Place the top half of the shell on top and press down lightly.
Zutaten für
For the madeleines
60
ml
peanut oil
75
g
sugar
140
g
flour
1
Teaspoon(s)
baking powder
0.5
Teaspoon(s)
cinnamon, ground
0.5
Teaspoon(s)
cardamom, ground
1
Pinch(es)
nutmeg, ground
1
Pinch(es)
salt
200
g
apple puree
For the cream filling
4
chai tea bags
200
ml
water
200
g
sugar
250
g
butter
