Ingredients
Scale
- 125 g All-purpose flour
- 85 g Eggs
- 80 g Castor sugar
- ¼ tsp Vanilla bean paste
- 20 g Honey
- 140 g Salted butter
- ¼ tsp Salt
- 38 g Milk
- 1 + 1/8 tsp Baking powder
- Zest of 1 lemon
- Blueberries, handful
Instructions
- In a bowl, beat eggs and castor sugar for a couple of minutes with the help of a whisk.
- Add in vanilla bean paste and mix.
- Now add honey, followed by melted butter. Mix everything well.
- In a new bowl, sift flour, salt and baking powder. Add the lemon zest to this and give it a quick mix.
- Add the milk and egg mixture to the dry ingredients alternatively until a smooth batter is achieved.
- Prepare the shell-shaped madeleine mould by greasing it with butter and dusting some flour. Remove any excess flour.
- Now pipe the batter into the cavities of the mould up to 3/4th level and place 2-3 blueberries in each cavity.
- Place the tray in the fridge for at least 12 hours so that the batter is cold before baking.
- After 12 hours, Put the batter for baking in a preheated oven at 180C (OTG mode: lower rod) for 8-10 minutes.
- Prep Time: 10 to 15 minutes
- Refrigeration Time: 12 hours
- Cook Time: 8 to 12 minutes