Langoustine madeleine
A light, savoury madeleine with intense langoustine flavour, ideal as an appetiser.
Chef Benoit Dewitte and his business partner Jeremy developed healthy, zero-waste, ready-to-use oils based on local and fresh ingredients. A product for chefs, by chefs.
Created by Benoit Dewitte, Benoit & Bernard Dewitte*, Kruisem, Belgium.
Makes about 30 madeleines.
Allergens and dietary requirements
- Fish
- Cow's milk
- Lactose
- Crustaceans
- Gluten
- Egg
Ingredients
120
g
sugar250
g
eggs250
g
flour, sifted4
g
salt10
g
baking powder100
g
milk0.5
g
lemon juice200
g
langoustine butter, melted50
g
Thai oil, Grønnas needed
Maldon saltPreparation method
Mix all ingredients into a smooth batter.
Pour into madeleine moulds and bake at 180°C for 12 minutes.
After baking, brush with Thai oil and sprinkle with salt.
Serving suggestions
- Delicious in a dish with langoustine and citrus.
- Combines well with a bisque.
- Perfect with a salad of young herbs and radish.
