![Apple rosette tart cup](https://cdn-productdbimages.barry-callebaut.com/sites/bc_productdb_images/files/styles/mdp_web_gm_chocac-detail/public/externals/82ae153dea54bec3028c176a3e0f7464.jpg?itok=7vg1BRDD)
Enthält:1 Komponent
Apple rosette tart cup
Zutaten: Apple rosette tart cup
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1/4 Tasse(n)Butter
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2 gEier
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3/4 Löffel(e)konzentrierter Vanilleextrakt
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1/8 Löffel(e)Salz
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1/3 Tasse(n)weißer Kandiszucker
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1/2 Tasse(n)Allzweckmehl
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1 Löffel(e)Zitronenschale
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1/3 Tasse(n)Kristallzucker
Zubereitung: Apple rosette tart cup
- Preheat oven to 375° F.
- Butter and flour twelve (3 inch) madeleine molds; set aside.
- Melt butter. Set aside and let cool to room temperature.
- Beat eggs, vanilla and salt at high speed until light and combined.
- Beating constantly, gradually add sugar; until mixture is thick, pale and ribbons form in bowl when beaters are lifted.
- Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
- Add lemon zest and pour melted butter around edge of batter. Pipe batter into buttered and floured mold and cool 15 minutes before baking.
- Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
- Pop out onto rack. Immediately sprinkle warm madeleines with granulated sugar or simple syrup.
- Stack finished product in the Tart Cup and top with Ivory Décor Curls.
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