Hazelnut and curry madeleines


This blog has a French name for a reason… my curiosity for French culture, gastronomic and beyond, led me to travel to places beyond the Alps on several occasions and during these trips I was fascinated by the attention that the French they reserve for food: the choice of raw materials, the way of presenting the dishes and this both in the small provincial bistro and in the starred restaurant.

And then let's be honest, “the house cake” didn't sound so charming, n'est pas?

So I've waited too long, it's time for something that smells like France! I start with the savory reinterpretation of a simple French dessert but rich in literary and culinary history whose main characteristic is the hump that develops on the surface and which distinguishes the madeleine. I took my version and slightly modified it from the latest book by the beloved Sigrid from which I have drawn heavily since he arrived in the house.

Madeleines with hazelnuts and curry

(per 25 madeleines media)

180 g of flour

100 ml of milk

100 ml of extra virgin olive oil

3 eggs

50 g of parmesan

10 g of baking powder

15 toasted hazelnuts

Half a teaspoon of curry powder

Salt and Pepper To Taste

Mix eggs, milk and oil in a bowl. Add the sifted flour and yeast, parmesan, chopped hazelnuts and curry. Better not to overwork the dough, a bit like you do for muffins. Distribute the mixture into the molds and bake in the oven at 180° for 10/15 minutes. Serve them warm.


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