Bunny madeleines

Bunny madeleines

40 min. Active
55 min. Total
175 kcal per piece
vegetarian
Nutritional value / piece: Fat: 12 g, Carbohydrate: 15 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • baking paper
  • Bowl
  • Mixer
  • Oven mitts
  • Pan
  • Paring knife
  • Rubber spatula
  • Teaspoon
  • Timer
  • small bowl
  • Cutting board
  • Kitchen scales
  • Spoon
  • Cooling rack
  • For a madeleine tray with 18 holes

Ingredients

18 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Tin

a little butter, soft
a little half-white flour

Cake mixture

125 g butter, soft
1 vanilla pod
80 g sugar
1 parcel vanilla sugar
1 pinch salt
2 eggs
120 g half-white flour
¼ tsp baking powder

To bake

2 tbsp lemon juice

To decorate

1 bag white cake icing (approx. 125 g)
36 flaked almonds
1 icing for writing, black
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How it's done

The kids can help at the marked areas .

Tin

a little butter, soft
a little half-white flour

Grease the madeleine tray with a little butter and dust with flour.

Cake mixture

125 g butter, soft
1 vanilla pod
80 g sugar
1 parcel vanilla sugar
1 pinch salt
2 eggs
120 g half-white flour
¼ tsp baking powder

Place the butter in a bowl. Slice the vanilla pod lengthwise, scrape out the seeds, and add them with the sugar, vanilla sugar, and salt. Mix using the whisk on a mixer. Beat in the eggs. Combine the flour and baking powder, stir into the mixture. Spoon the mixture into the prepared tin.

To bake

2 tbsp lemon juice

Approx. 15 mins. in the lower half of an oven preheated to 180°C. Remove, allow to cool slightly, then loosen in the tin. Drizzle with lemon juice using a tablespoon. Leave the madeleines to cool on a rack.

To decorate

1 bag white cake icing (approx. 125 g)
36 flaked almonds

Melt the cake icing in a hot bain-marie, pour into a small bowl. Score the upper half of the madeleines twice, approx. 1/2 cm deep. Insert almonds for ears into the slits, then dip the top third into the icing, let it drip off slightly, place on a rack,and allow to dry.

1 icing for writing, black

Use the sugar-decorating pen to add bunny faces.

Good to know
Shelf life: Store in an airtight container for approx. 5 days.
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