Rediscover savoury cake with this sunny version, featuring melting feta cheese, sun-dried tomatoes and a touch of...
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Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
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Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
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Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
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Let yourself be tempted by our quality seafood, carefully selected for you.
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A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
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Our spices in a bag
-
-
-
Our spices in a bag
-
-
-
Texte 2
Add a touch of the Mediterranean with this blend, ideal as a sauce or at the end of cooking.
-
-
Texte 2
More than 50 large-format products in an economical and practical kraft bag.
-
-
-
-
-
Catégories
-
-
-
Texte 2
Une alliance parfaite entre l'ail et le piment qui donnera vie à vos plats avec une intensité envoûtante.
-
-
salts
Our exceptional Albert Ménès salts are real little jewels with bright colours and original flavours.
-
-
-
-
-
-
Texte 2
Let yourself be tempted by our quality seafood, carefully selected for you.
-
-
Texte 2
A real alternative to traditional spices, these accompaniments will enhance the flavour of your favourite dishes.
-
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Honey and Tonka bean madeleines
Makes around 25 madeleines :
- 235 g unsalted butter
- 1/4 grated tonka bean
- 200 g T55 flour
- 10 g baking powder
- 1 pinch of table salt
- 60 g milk
- 40 g lemon blossom honey
- 3 medium eggs
- 140 g granulated sugar
Instructions:
1. Melt 200 g of the butter (reserve the remaining 35 g for greasing the baking mould) and cook until slightly browned (beurre noisette). Leave to cool a little while you prepare the other ingredients.
2. In a bowl, mix the baking powder, grated tonka bean and salt. In another bowl, whisk the milk, honey and eggs together.
3. Now, add all the dry ingredients to the wet mixture and then add the brown butter (don't strain it as you want to keep the brown bits).
4. Leave the mixture to rest in the fridge for 30 minutes (or even over night). Pre-heat the oven to 210°C.
5. Place a tablespoon of the batter into each mould brushed with melted butter and bake for about 9 minutes.
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