Enjoy a giant madeleine to share!
French pastry chef Fabrice le Bourdat invented a mould allowing to make a giant madeleine and share it with family and friends.
Finally classic madeleines become a beautiful piece for dessert.
For the perfect gift, display your giant madeleine in a PVC case with cardboard base.
Recipe by Fabrice le Bourdat
Blanch the eggs and sugar, then add the milk. Combine the flour and baking powder beforehand, then sift. Combine both preparations along with the melted butter. Refrigerate for two hours. Pour the preparation into the madeleine mould. Preheat your oven to 210°C, then reduce the temperature down to 160°C and bake for about 25 or 30 minutes. Remove the giant madeleine from the mould. Combine 150 grams of icing sugar with 150 grams of orange juice. Apply the glaze on the surface of the madeleine with a brush. Serve and enjoy!