English pastries are not at all like French madelens baked in the form of shells. Biscuit turrets in coconut flakes and decorated with cherries are an excellent dessert for a pleasant tea drinking.
It is necessary
- For biscuit:
- - 125 g butter;
- - 125 g flour, 1 teaspoon baking powder;
- - 2 eggs, 125 g light brown sugar;
- - 0.5 teaspoon of vanilla extract (lemon zest, orange);
- For decoration:
- - 5 tablespoons of raspberry jam (apricot jam);
- - 50 g of coconut (hazelnuts), 5 cherries (dried apricots);
- Utensil:
- - used silicone cone molds;
Instructions
Step 1
Make a biscuit dough. Beat the softened butter and sugar with a mixer. Add two beaten eggs while whisking and vanilla extract. Instead of vanilla extract, the dough can be flavored with lemon or orange peel. Mix baking powder with flour. Add the flour mixture in portions to the creamy mass and beat until a homogeneous creamy dough is obtained.
Step 2
Fill the molds with dough, filling them no more than halfway, smooth the surface with a spoon. Place the molds on a baking sheet. Bake for about 20 minutes in two batches in an oven preheated to 180 ° C. The biscuits should rise well. Allow the cakes to cool in the tins for 5 minutes, then turn over onto the wire rack and leave to cool completely.
Step 3
Line up the bottoms of the garments so that they are level. For garnish, pass 5 tablespoons of raspberry jam through a sieve to remove the seeds. Then heat the jam, pour the coconut flakes on a plate in an even layer.
Step 4
Place each cake in turn on a knitting needle or fork to rotate it freely. Spread over the top and sides with warm jam, and then immediately roll in the coconut flakes. Arrange the madelens on a plate and garnish with half a cherry.
Step 5
Instead of raspberry jam, you can coat biscuits with apricot jam and roll in finely chopped pistachios, and garnish with half dried apricots or whole pistachios.
Step 6
In the next version, the biscuits can be coated with chocolate-nut paste, for example, Nutella or chocolate cream, then rolled in chopped fried hazelnuts, or praline, crushed into crumbs (nuts in caramel). Decorate with chocolate covered nuts.
