|Our very colurful Easter eggs with confetti in it|
It's Easter weekend and LM is on spring break. To keep him busy and also to get his mind away from French Conjugaison, multiplication and also history time periods.. we did some Easter crafts.. Egg painting of course. I bake some Madeleine with the eggs and LM decorated the egg shells then we went down to the park next door and hide the eggs.. FH and MIL hunt the for those colourful eggs. Which was not difficult at all..we had fun :)
|The ant is trying to carry the feather??|
Madeleine are little traditional almond sponge cakes that are sold in every bakery or supermarket. It is usually baked in a baking pan which has a shell shape. Traditional recipes include very finely ground almonds. A variation uses lemon zest, for a pronounced lemony taste. We can also coat it with chocolate or make it marble.
You get what I mean.. shall we start??
To make the frangipane, mix all the ingredients below and set aside.
50g Ground almonds
50g Fine sugar
40g Butter (melted)
A pinch of salt
130g Butter (melted)
1tsp Baking powder
- Preheat oven at 240C.
- Whisk together eggs and sugar until mouse like.
- Then fold in shifted flour, baking powder, melted butter and frangipane. Blend well but not overmix.
- Prepare your mould (butter and dust with flour)
- Spoon or pipe the batter in the mould and tap it on the counter to make it even. Which make less dishes to wash :)
- Bake 3 min at 240C then 4 min at 180C.
This recipe makes 24 Madeleines. This is a great snacks for Quatre heures (4 o'clock) which means tea time for the French. We had it for dessert after lunch, tea time and breakfast the next day.. it's all gone now cause it is best consume fresh..
Beautiful madeleines, and perfect for le quatre heures indeed! Bonne journée!ReplyDelete
Thanks for dropping by. I made your chocolate cake while preparing for lunch and forget about it!! et voila burnt cake!! FH would not let any sweet bits go to waste so spent sometime slowly shave away those carbon and then devor with some caramel ice cream. I will have to re-bake another day and post to show you :)