{"id":14434,"date":"2019-11-05T10:04:42","date_gmt":"2019-11-05T10:04:42","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2019\/11\/05\/schokolade-madeleines-chocolate-madeleines\/"},"modified":"2024-10-24T16:57:04","modified_gmt":"2024-10-24T08:57:04","slug":"schokolade-madeleines-chocolate-madeleines","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2019\/11\/05\/schokolade-madeleines-chocolate-madeleines\/","title":{"rendered":"Schokolade Madeleines &#8211; Chocolate Madeleines"},"content":{"rendered":"<p style=\"text-align: center;\">Ich habe schon ewig lange diese Silikon-Backformen fuer Madeleines im Schrank und habe sie erst zweimal benuetzt&#8230; deshalb habe ich mich gestern entschlossen, Schokolade Madeleines zu backen. Ich habe ein Schokoladekuchen Rezept umgeschrieben und das Resultat ist&#8230; mmmmmmmm&#8230;..<br \/>\nSie sind zart, weich, mit einer leichten Kruste&#8230; nicht zu suess und wahrlich empfehlenswert! Sie schmecken naemlich fantastisch und passen auf jeden Kaffeetisch!!!<\/p>\n<p style=\"text-align: center;\">Madleine ist ein franzoesisches Gebaeck, das eigentlich aus Commercy und Liverdun in der Lorraine Region\/Frankreich stammt. Das Gebaeck hat seinen Namen von einer Koechin, Madeleine Paulmier, die im 18. JH am Hofe des Herzogs von Lothringen arbeitete.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For a long time already I have these silicon baking trays for Madeleines in my cabinet and I only used them twice. That&#8217;s why yesterday I took them out and changed a chocolate cake recipe around to make it fit for Madeleines. The result&#8230;.. mmmmmmmmmmm&#8230;.<\/em><br \/>\n<em>They are soft, with a light crunch, not too sweet and with a wonderful chocolate taste. I can really recommend them, they are fit for any coffee break!!!<\/em><\/p>\n<p style=\"text-align: center;\"><em>Madeleine is a French pastry from Commercy and Liverdun in the Lorrain region in France. It&#8217;s said the name is from a cook, a Madeleine Paulmier, who worked for the Duke of Lorrain in the 18th Century.\u00a0<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4168\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad4-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\">Fuer ca 18 Madeleines:<br \/>\n3 Eiweiss<br \/>\n1 Prise Salz<br \/>\n250 g Puderzucker<br \/>\nAbrieb und Saft einer Zitrone! (gibt dem Teig eine wunderbar herbe Note!)<br \/>\n120 g geriebene dunkle Schokolade<br \/>\n1 El Kakaopulver<br \/>\n1 Prise Zimt<br \/>\n1\/4 Tl Backpulver<br \/>\n100 g gemahlene Mandeln<br \/>\n150 g gemahlene Haselnuesse<br \/>\n(man kann sie auch nur mit Mandeln oder nur mit Haselnuessen machen)<\/p>\n<p style=\"text-align: center;\">Die Eiweiss mit der Prise Salz ganz steif schlagen. Dann den Puderzucker, den Zitronensaft und den Abrieb zugeben und nochmals ganz gut durchschlagen.\u00a0Den Zimt, das Backpulver und die geriebene Schokolade kurz dazu mischen und dann die gemahlenen Nuesse unterheben. Den Teig ca 2 Stunden kuehl stellen.<br \/>\nDie Madeleineformen etwas einfetten und nun den Teig einfuellen und mit einem Teigschaber flachstreichen.<br \/>\nIm Vorgeheizten Ofen bei 180 C Grad ca 20-25 Minuten backen. Meine brauchten 25 Minuten, wenn man sie zu frueh rausnimmt, zerfallen sie gerne. Also vorsicht! Man kann sie mit Puderzucker bestreuen, wer will, aber ich finde sie ohne besser.<\/p>\n<p style=\"text-align: center;\">************<\/p>\n<p style=\"text-align: center;\"><em>For approx 18 Madeleines:<\/em><br \/>\n<em>3 Egg whites<\/em><br \/>\n<em>1 pinch of Salt<\/em><br \/>\n<em>250 g Icing Sugar<\/em><br \/>\n<em>Zest and juice of one Lemon! (this will give the chocolate a special taste!)<\/em><br \/>\n<em>120 g grated dark Chocolate<\/em><br \/>\n<em>1 tbsp Cocoa Powder<\/em><br \/>\n<em>1 pinch of Cinnamon<\/em><br \/>\n<em>1\/4 tsp Baking Powder<\/em><br \/>\n<em>100 g ground Almonds<\/em><br \/>\n<em>150 g ground Hazelnuts<\/em><br \/>\n<em>(you can also use only almonds or only hazelnuts)<\/em><\/p>\n<p style=\"text-align: center;\"><em>Beat the egg whites with the salt until very stiff. Add the icing sugar and the zest and juice of the lemon. Beat together.\u00a0Than add the cinnamon, baking powder and\u00a0the grated chocolate, mix carefully and add the ground nuts. Let the dough cool in the fridge for 2 hours.<\/em><br \/>\n<em>Grease the silicone tray and add the dough to it. Flatten lightly with a spatula and bake at 180 C for 20-25 minutes. I had to bake them for 25 minutes; if you take them out too early they will fall apart, so be careful! You can sprinkle them with icing sugar, but they are also perfect without!<\/em><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4173\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad6-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4172\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad2-1024x634.jpg\" alt=\"\" width=\"1024\" height=\"634\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4170\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad11-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4167\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad9-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4166\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad3-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4169\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad5-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/> <img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-4171\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2019\/11\/mad1-1024x683.jpg\" alt=\"\" width=\"1024\" height=\"683\" \/><\/p>\n<p style=\"text-align: center;\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-full wp-image-72\" src=\"https:\/\/pane-bistecca.com\/wp-content\/uploads\/2018\/09\/9267017_orig.jpg\" alt=\"\" width=\"138\" height=\"66\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Ich habe schon ewig lange diese Silikon-Backformen fuer Madeleines im Schrank und habe sie erst zweimal benuetzt&#8230; deshalb habe ich mich gestern&#8230;<\/p>\n","protected":false},"author":5,"featured_media":161780,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[639,32,1280,288,235,361,196,177,180,197,31,34,75],"tags":[],"class_list":{"0":"post-14434","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-from-around-the-world","8":"category-desserts","9":"category-europa","10":"category-frankreich","11":"category-baked-goods","12":"category-glutenfrei","13":"category-hazelnut","14":"category-pastries","15":"category-almond","16":"category-nuts","17":"category-chocolate","18":"category-sweets","19":"category-lemon","20":"post_format-post-format-gallery"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v24.7 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Schokolade Madeleines - Chocolate Madeleines[:] - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2019\/11\/05\/schokolade-madeleines-chocolate-madeleines\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Schokolade Madeleines - Chocolate Madeleines\" \/>\n<meta property=\"og:description\" content=\"Ich habe schon ewig lange diese Silikon-Backformen fuer Madeleines im Schrank und habe sie erst zweimal benuetzt&#8230; 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