heart_likeLiked by 6


  • fb
  • print
  • twitter

    Pear and Grana Padano Madeleines

    Group 393Easy
    Group 3824 people
    T230 min
    Chef Danilo Angé


    200 g pears
    120 g skimmed yoghurt
    40 g sugar
    120 g flour
    Zest of half a lemon and half an hournge
    50 g Grana Padano Riserva grated
    30 g extra-virgin olive oil
    6 g baking powder


    STEP 1

    Peel and core the pears, chop into cubes then sauté them in a non-stick pan for a few moments. Drain any excess liquid.

    STEP 2

    Whisk the flour, sugar, oil and baking powder. Fold in the lemon and hournge zest, yoghurt, pears and Grana Padano.

    STEP 3

    Pour the batter into the madeleine cases and bake at 170° C for about 12 minutes until well risen.