Intense-flavoured olive oil mint and chocolate madeleines
Ingredients
For
6
personnes
- 65 g of sifted flour
- 65 g caster sugar
- 1 egg
- 50 g of olive oil from Aix-en-Provence PDO
- 2 sprigs of mint
- 50 g of chocolate chips (dark or milk chocolate)
Tip
With this madeleine recipe, we particularly recommend serving it with a strawberry and mint soup, intense-flavoured olive oil. We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or a French olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
Instructions
- Warm the full-flavoured olive oil (28°C / 30°C) and then add the lightly crushed sprigs of mint. Leave to infuse for at least 30 minutes.
- In a mixing bowl, mix together the flour, sugar and egg. Add the mint-infused olive oil (remember to remove any pieces of leaf first), then mix again until the batter is smooth. Add the chocolate chips (dark or milk, whichever you prefer) and mix in roughly.
- Pour the batter into the madeleine moulds, filling them three-quarters full. Place them in the fridge for 15 to 20 minutes (this is important for the madeleines to form their characteristic bump!).
- Preheat the oven to 210°C.
- Bake the madeleines for 15 to 20 minutes, then take them out when a knife comes out clean and the madeleines are golden brown. Enjoy them warm or cold!
Tip
With this madeleine recipe, we particularly recommend serving it with a strawberry and mint soup, intense-flavoured olive oil. We recommend an intense-flavoured olive oil from Aix-en-Provence PDO, Haute-Provence PDO, Nîmes PDO, from the Vallée des Baux-de-Provence (PDO), from Provence (PDO) or a French olive oil from the Aglandau, Bouteillan, Olivière, Petit Ribier, Picholine, Salonenque …
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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