Winter has settled in the capital but Confiture Parisienne and Gilles Choukroun, ancient A star-studded and iconic chef, Gilles Choukroun won't let the cold get in the way of their morale. He offers a recipe for gluten-free madeleines for your afternoon snack.
Ingredients
- 150g of semi-salted butter
- 62g of buckwheat
- 100g icing sugar
- 40g of almond powder
- 5 egg whites
- 1 tsp honey
Recipe
1. Prepare a brown butter. To do this, melt it over medium heat in a heavy-bottomed saucepan. Once melted, the butter will begin to foam. Stir with a wooden spoon. After 30 seconds, it will change its sound, it will begin to sing... It will then take on a beautiful chestnut-amber color with a nutty scent. Immediately transfer the butter to a cold container by filtering it through a fine sieve, then let it cool to room temperature. If you wait too long, it will darken.
2. Then sift the flour and add the granulated sugar and almond powder.
3. Beat the egg whites until stiff and fold them into the mixture.
4- Add the cooled brown butter and the spoonful of honey
5- Leave to stand for 2 hours then cook at 180° for around 15 minutes.
