The mini madeleines, we only make one bite! I usually prefer them with tea. But when they’re flavoured with praline, I must admit that I prefer coffee.
I made them in mini madeleine prints. 48 mini madeleines will cost you 48:
100g of sugar
130g melted butter
1 large case of praline paste
140g of flour
1 cac of baking powder
Blanch the eggs with the sugar (in a food processor) and double the volume.
Then add the butter and praline, mix well.
Sift the flour and baking powder over the mixture. Stir everything together to obtain a homogeneous mixture.
Garnish the fingerprints and place in a cool place for 24 hours (it is really ideal to prepare everything the day before). Look for the contrast between the cold of the preparation and the warmth of the oven to obtain a nice bump.
The next day, preheat the oven to 220° and put it in the oven for 5 minutes at this temperature.
Then lower to 180° and leave for another 5 minutes.