{"id":14463,"date":"2020-05-18T02:33:31","date_gmt":"2020-05-18T01:33:31","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2020\/05\/18\/vanilla-caramel-madeleines\/"},"modified":"2024-10-24T16:58:44","modified_gmt":"2024-10-24T08:58:44","slug":"vanilla-caramel-madeleines","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2020\/05\/18\/vanilla-caramel-madeleines\/","title":{"rendered":"Vanilla Caramel Madeleines"},"content":{"rendered":"\n

Wie ich schon bei meinem letzten Madeleine Eintrag, den Schokolade Madeleines<\/a>, geschrieben habe, ist es keine schwierige Arbeit, feine Madeleines herzustellen. Diesmal habe ich Vanille Madeleine mit einem Hang zu Caramel gemacht. Sie waren unglaublich gut und ganz leicht. Man hat echt das Gefuehl, man beisst in eine Wolke! Und diese “Wolke” ist ein weiterer Beitrag zu Volkermampt’s Kulinarischen Weltreise. <\/a><\/p>\n\n\n\n

************<\/p>\n\n\n\n

As I wrote before, in my post of the Chocolate Madeleines<\/a>, it is not hard to make them. This time I made vanilla Madeleines with a pinch of caramel. They were unbelievable good and very light. You think you bite into a cloud!<\/em> And so these “clouds” are an entry to Volkermampft’s culinary world travel!<\/a><\/p>\n\n\n\n

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Fuer ca 20 Stueck:
250 g Mehl
1 TL Backpulver
2 Prisen Salz
6 Eier
120 g brauner Zucker
1 EL Vanille Essenz
2 EL Honig
200 g geschmolzene Butter
Puderzucker zum Bestreuen<\/p>\n\n\n\n

Alle trockenen Zutaten zusammen mischen. Dann 1 Ei nach dem anderen dazu mischen. Die Vanille Essenz zugeben, zusammen mit dem Honig. Am Schluss die leicht abgekuehlte fluessige Butter darunter ziehen. 1 Stunde im Kuehlschrank durch kuehlen.
Die Madeleineformen ausbuttern, ich habe das mit fluessiger Butter gemacht. Nun mit einem Essloeffel, oder einem Spritzsack die Foermchen fuellen. Nicht darueber hinaus fuellen, sie wachsen noch etwas. Dann im Ofen bei 160 C Grad 8-11 Minuten backen. Sie sollten goldig gelb werden. Auskuehlen lassen und mit Puderzucker bestreuen.<\/p>\n\n\n\n

************<\/p>\n\n\n\n

For approx. 20 Pieces:<\/em>
250 g Flour<\/em>
1 tsp Baking Powder<\/em>
2 Pinches of Salt<\/em>
6 Eggs<\/em>
120 g brown Sugar<\/em>
1 tbsp Vanilla Essence<\/em>
2 tbsp Honey<\/em>
200 g melted Butter<\/em>
Icing Sugar for Decoration<\/em><\/p>\n\n\n\n

Mix all dry ingredients together. Then add 1 egg after the other, mixing well. Add the vanilla essence, honey and last the slightly cooled melted butter. Fold it into the mixture. Put the dough into the fridge for 1 hour.<\/em>
Brush the madeleine forms with melted butter. Then add the batter into them with a tablespoon or with a piping bag. Do not fill to much as they will grow. Bake in the oven at 160 C for 8-11 minutes. They should be golden yellow. Let them cool, then sprinkle them with icing sugar.<\/em><\/p>\n\n\n

************<\/p>\n

Franzoesische Rezepte auf meinem Blog:
French recipes on my blog:<\/em><\/p>\n

Schokolade Madeleines<\/a>
Coq a l\u2019Orange<\/a>
Herbstlicher Flammkuchen<\/a> 
Boeuf Bourguignon<\/a>
Elsaesser Flammkuchen<\/a>
Rosmarin-Kaese Mini-Gugelhoepfchen<\/a><\/p>\n\n\n

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Hier sind alle Links zu meinen Mitreisenden!<\/p>\n

Pane-Bistecca:\u00a0Os a Moelle au Boeuf\u00a0<\/a>und:\u00a0Vanilla Caramel Madeleines\u00a0<\/a>und:\u00a0Gougeres von Alain Ducasse und <\/a>Vanilla Souffle<\/a> und <\/a>Rhabarber Tarte Tatin<\/a><\/p>\n

Brittas Kochbuch:\u00a0Coq au Riesling\u00a0<\/a>und:\u00a0Quiche Lorraine<\/a>\u00a0und:\u00a0Axoa de canard d\u2019Espelette<\/a> und: Couquettes\u00a0<\/a><\/p>\n

SilverTravellers:\u00a0Gulasch mit Pilzen und Rotwein<\/a><\/p>\n

magenkratzerl:\u00a0Gefuellte Artischocken\u00a0<\/a>und:\u00a0Kouign Patates \u2013 Bretonische Kartoffel-Kaeseplaetzchen <\/a>und Galette mit Sardinen und eingelegten Zitronen<\/a><\/p>\n

Mein wunderbares Chaos:\u00a0Canneles Bordelais\u00a0<\/a>und:\u00a0Tarte Dijon<\/a>\u00a0und:\u00a0Pain Brie<\/a>\u00a0<\/p>\n

Kuechenlatein:\u00a0Poilane \u2013 The secret of the world-famous bread bakery\u00a0<\/a>und:\u00a0Sauerteigbrot im Poilane Stil\u00a0<\/a>und:\u00a0Tartine for\u2019Bon<\/a>\u00a0und:\u00a0Strassburger Zwiebelsuppe<\/a>\u00a0und:\u00a0Kastenbrot mit Pfeffer und der perfekte Toast\u00a0<\/a>und: Orgeat Sirup <\/a>und: Le Mauresque und andere franzoesische Aperitifs<\/a><\/p>\n

Volkermampft:\u00a0Pain au cafe \u2013 Espresso Brot\u00a0<\/a>und:\u00a0Boeuf Bourguignon <\/a>und: le Pain au Levain<\/a> und Bouillabaisse a la Marseille<\/a> und Pain Marette<\/a>\u00a0<\/p>\n

Backmaedchen 1967:\u00a0Clafoutis \u2013 Franzoesischer Kirschauflauf\u00a0<\/a>und:\u00a0Eclairs mit Creme patissiere<\/a><\/p>\n

zunehmend wild:\u00a0Mousse au Chocolat mit Sanddorn-Honig<\/a><\/p>\n

Brotwein:\u00a0Franzoesisches Baguette<\/a> und: Franzoesisches Landbrot mit Sauerteig<\/a> und: Crepe Grundteig fuer Teig und Crepes Suzette<\/a> und Galette Bretonne<\/a>\u00a0<\/p>\n

Zimtkringel:\u00a0Tarte Bourdaloue aux poires et frangipane<\/a>\u00a0<\/p>\n

Moereneck:\u00a0Creme Caramel<\/a>\u00a0<\/p>\n

Chili and Ciabatta:\u00a0Fondant au Chocolate<\/a>\u00a0und:\u00a0Le Broufado \u2013 Schmorfleisch aus der Camargue<\/a>\u00a0und:\u00a0Chinoise Alsacien<\/a> und: Koeniginpastetchen mit Kalbsbries und Morcheln<\/a>\u00a0<\/p>\n

Salon Matilda: Macha Macarons<\/a><\/p>\n

Kuechenmomente: Cake Marbre Framboise<\/a> und: Financiers aux Myrtilles\u00a0<\/a><\/p>\n

Liebe und Kochen: Eclairs au Chocolat<\/a><\/p>\n

Fraenkische Tapas: Tarte Tatin<\/a><\/p>\n

Turbohausfrau: Radieschenblaettersuppe<\/a><\/p>\n

Salzig, suess und lecker: Bretonische Vorspeisen aus Concarneau<\/a>\u00a0<\/p>\n

Helden der Vorzeit: Gateau Reine de Saba<\/a><\/p>\n

Kaffeebohne: Zwiebel Tarte<\/a><\/p>\n

Coffee2stay: Gateau de nuage aux fraises <\/a>und: Franzoesisches Kaesesouffle<\/a><\/p>\n

Tanz auf der Tomate: Le Croque Monsieur<\/a><\/p>\n

Tanjas Bunte Welt: Franzoesische Crepe Suzette<\/a><\/p>\n

Go on Travel: Eclair Rezept<\/a><\/p>\n\n\n

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Wie ich schon bei meinem letzten Madeleine Eintrag, den Schokolade Madeleines, geschrieben habe, ist es keine schwierige Arbeit, feine Madeleines herzustellen. Diesmal…<\/p>\n","protected":false},"author":5,"featured_media":161782,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,639,32,1280,288,235,177,34],"tags":[38,289,179,612],"class_list":{"0":"post-14463","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-from-around-the-world","10":"category-desserts","11":"category-europa","12":"category-frankreich","13":"category-baked-goods","14":"category-pastries","15":"category-sweets","16":"tag-dessert","17":"tag-france","18":"tag-pastries","19":"tag-vanilla","20":"post_format-post-format-gallery"},"yoast_head":"\nVanilla Caramel 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\/2020\/05\/18\/vanilla-caramel-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=\"Vanilla Caramel Madeleines\" \/>\n<meta property=\"og:description\" content=\"Wie ich schon bei meinem letzten Madeleine Eintrag, den Schokolade Madeleines, geschrieben habe, ist es keine schwierige Arbeit, feine Madeleines herzustellen. 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