{"id":279,"date":"2015-01-03T12:50:48","date_gmt":"2015-01-03T12:50:48","guid":{"rendered":"http:\/\/ottmarkick.fr\/cuisine\/?p=279"},"modified":"2015-04-19T09:11:05","modified_gmt":"2015-04-19T09:11:05","slug":"madeleines-ou-nest-pas-proust-qui-veut","status":"publish","type":"post","link":"https:\/\/ottmarkick.fr\/cuisine\/madeleines-ou-nest-pas-proust-qui-veut\/","title":{"rendered":"Madeleines – ou n’est pas Proust qui veut"},"content":{"rendered":"

Trouv\u00e9 un moule de madeleines, donc parti pour des essais madeleines. Les recettes trouv\u00e9es de Conticini et Michalak sont quasi identiques, devraient donc \u00eatre vraies :<\/p>\n\n\n\n\n\n\n\n<\/colgroup>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
\u00a0<\/span><\/td>\nConticini<\/span><\/strong><\/td>\nMichalak<\/span><\/strong><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Beurre doux<\/span><\/td>\n135 g<\/span><\/td>\n21%<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Beurre demi-sel<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n135 g<\/span><\/td>\n22%<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Sucre<\/span><\/td>\n140 g<\/span><\/td>\n22%<\/span><\/td>\n140 g<\/span><\/td>\n23%<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Lait<\/span><\/td>\n50 g<\/span><\/td>\n8%<\/span><\/td>\n50 g<\/span><\/td>\n8%<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Farine <\/span><\/td>\n125 g<\/span><\/td>\n20%<\/span><\/td>\n125 g<\/span><\/td>\n20%<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Levure chimique<\/span><\/td>\n5 g<\/span><\/td>\n\u00a0<\/span><\/td>\n5 g<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Oeufs<\/span><\/td>\n150 g<\/span><\/td>\n24%<\/span><\/td>\n150 g<\/span><\/td>\n24%<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Miel<\/span><\/td>\n2 c\u00e0c<\/span><\/td>\n\u00a0<\/span><\/td>\n15 g<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Huile d’arachide<\/span><\/td>\n1 cas<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Fleur de sel<\/span><\/td>\n2 pinc\u00e9es<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
Total<\/span><\/td>\n605 g<\/span><\/td>\n\u00a0<\/span><\/td>\n620 g<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n1 oeuf = 50g<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n
\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n\u00a0<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

M\u00e9thode :<\/strong><\/p>\n

Conticini blanchit les oeufs avec le sucre et ajoute les autres ingr\u00e9dients au fur et \u00e0 mesure.<\/p>\n

Michalak ajoute oeuf par oeuf dans le reste des ingr\u00e9dients, le resultat se ressemble.<\/p>\n

Les deux mettent la p\u00e2te au frigo pour au moins 2 h, voir une nuit, afin de cr\u00e9er un choc thermique lors de la cuisson pour avoir une belle bosse.<\/p>\n

J’ai obtenu la plus belle bosse avec la p\u00e2te \u00e0 temp\u00e9rature ambiante. De plus la p\u00e2te est liquide \u00e0 temp\u00e9rature ambiante et le moule se remplit plus facilement (remplir 4\/5\u00e8me).<\/p>\n

Beurrer et fariner les moules.<\/p>\n

Pour la cuisson ils pr\u00e9chauffent le four jusqu’\u00e0 240\u00b0C, puis enfournent \u00e0 210 \u00b0C \u00a0et baissent la temp\u00e9rature au bout de 5 min.<\/p>\n

Avec mon moule en m\u00e9tal (mieux qu’un moule en silicone) cette technique donne trop de coloration d’embl\u00e9e, j’ai donc baiss\u00e9 les temp\u00e9ratures, pr\u00e9chauff\u00e9 \u00e0 210\u00b0C et cuisson 190\u00b0 C \u00e0 four ventil\u00e9 pour une bonne dizaine de minutes.<\/p>\n

\"madeleine1\"<\/a>\"madeleine2\"<\/a><\/p>\n