Madeleines with lemon cream

Ingredients

Directions

1. 1

   Beat the eggs and sugar until thick and frothy. Mix flour, baking powder and lemon zest. Mix honey, milk and butter, then stir into the egg mixture. Fold in the flour mixture in portions. Cover the dough and put it in the fridge for a few hours or overnight.

2. 2

   For the lemon curd, put lemon zest and juice, salt, sugar and butter in a small pot. Heat slowly until the sugar has dissolved and the butter has melted. Remove from the heat. Whisk the egg yolks, pour into the lemon mixture and stir in vigorously.

3. 3

   Put the pot back on the stove and continue stirring at low heat until the lemon curd thickens. (Stir constantly, otherwise the eggs will curdle. If the mixture boils, switch off the stove). Remove from heat and pass through a sieve into a bowl.

4. 4

   Place the foil directly on the surface and leave in a cool place for at least 1 hour, preferably overnight.

5. 5

   Preheat the oven at 190 ˚C. Grease a madeleine mould (with 12 cavities) with butter and dust with flour. Pour the lemon curd into a piping bag with a small pointed punched spout and place in the refrigerator.

6. 6

   Fill 1 heaped tablespoon of dough into each of the mould cavities and press 1 raspberry into each. Bake in the oven for 5 minutes, then turn off the oven for 1 minute. Turn the oven back to 160°C and bake the madeleines for 5 minutes.

7. 7

   Remove from the mould and let it cool down briefly on a cake rack. In the meantime, wash and dry the tin and bake the remaining madeleines in the same way. Pour 1 teaspoon of lemon curd into each madeleine with the piping bag.

8. 8

   Dust with icing sugar and serve immediately.