Coffee with Milk and Madeleines

Ingredients

• 125g All-purpose flour (Type 405)
• 125g Powdered sugar
• 3 Eggs (medium)
• 125g Unsalted butter (melted, cooled)
• 1 TL Baking powder
• 1 Prise Salt
• Abrieb von 1 Zest of 1 lemon (untreated)
• 1 TL Vanilla extract
• 200ml Strong filter coffee or espresso
• 200ml Hot milk

Instructions

1. For the Madeleines: In a bowl, combine flour, powdered sugar, baking powder, and salt.
2. In a separate bowl, whisk the eggs until frothy. Add lemon zest and vanilla extract.
3. Gradually fold the flour mixture into the egg mixture until well combined. Then fold in the melted butter.
4. Cover the dough and let it rest in the refrigerator for at least 30 minutes (ideally: 1-2 hours or overnight).
5. Preheat oven to 200°C (390°F) conventional heat. Grease and lightly flour a Madeleine mold.
6. Fill the molds with batter about two-thirds full.
7. Bake in the preheated oven for 8-12 minutes, until the Madeleines are golden brown and have developed their characteristic 'hump'.
8. Remove from the oven, let rest briefly in the mold, then carefully invert onto a wire rack to cool.
9. For the Café au Lait: Pour strong coffee or espresso into a large cup or bowl. Add hot milk (ratio to taste, usually 1:1).
10. Serve immediately with the Madeleines.

Nutrition