Baking tin for madeleines and bear paws

Baking tin for madeleines and bear paws

With the Madeleine baking tray, the dough comes out effortlessly thanks to the non-stick coating; with a little baking release spray, the biscuits come out particularly easily. For wonderfully soft inside and beautifully crispy, spicy, juicy with a fine chocolate flavor and also slightly larger cookies. In French recipes, butter supports the fresh lemon or chocolate flavor; in Spain, olive oil does the same. How is it used? Beat eggs with honey, sugar and salt until frothy, mix flour with baking powder and lemon zest or cocoa powder, fold in and stir in melted butter; cover the dough and chill for 1 hour. Do not grease the tray, if necessary prepare it with baking spray, pour the batter into the tins and bake at 180 °C for 8-12 minutes until golden brown. The fine madeleines are made on the madeleine baking tray, dust with powdered sugar while still warm or dip cold in chocolate - vary with orange zest or the cocoa content, for example, to find your favorite variation.