Small story point: The madeleine is originally a Lorraine pastry with shell-shaped eggs with the characteristic of a small bump on the top, it can be elongated or round.
Historically, it was the Duke of Stanislas Lesczynski in 1755 who gave the name of Madeleine to the small cake in honor of its creator Madeleine Paulmier.
We find it in the writings of Marcel Proust where it symbolizes the memory of his childhood.
Here is a version of Lou's madeleine, this time, without eggs but just as delicious.
100g of organic flour T65
70g of blond sugar
50g of almond powder
1 lemon zest
5g of baking powder
30ml d'huile de tournesol
1/2 glass* of vanilla soy milk
16g of vanilla sugar
1 teaspoon of liquid vanilla extract
1 tablespoon of applesauce
*glass of water
- Preheat the oven to 200 ° c. - Put the madeleine mold in the fridge. - In a large bowl put the flour, almond powder, lemon, baking powder - mix. - Add milk, oil, applesauce - mix. - Add the sugars, vanilla extract - mix until a homogeneous paste is obtained. - Lightly oil the mussels, pour and bake for 3 min at 200 ° c and about 13 min at 175 ° c. - Wait a little before unmolding for the madeleines to cool a little.