Microsoft Word - French Cuisine 96 hour Course Recipe Book

CERTIFICATE IN FRENCH CUISINE

PREPARATION METHOD

1. Put eggs and sugar in a mixer for 30 minutes and mix until ribbon forms and mix lighten 2. In a small saucepan, heat milk and honey to 60 °C

3.

Melt the butter at 60 °C

4.

Sieve flour and baking powder together

5.

Once the eggs are whipped with sugar, add milk and honey

6. gently fold in the flour, incorporate fully, and fold in zest completely. 7. DO NOT overmix or flatten. 8. Add warm melted butter and let the dough rest for 24 hours 9. Fill the mould with Madeleine batter and cook for 12 minutes at 160 °C till golden brown

The syrup: Boil the water and sugar, add Limoncello, soak the Madeleine in the warm syrup, and store it in the cooler.

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