One of the things i enjoyed very much when i'm back in France is having the "goûter de 5 heures" meaning having a tea break at 5pm. In France it's a tradition for the children when they get back from school and having their little break of small cakes and some milk or chocolate drink. But In my case, my first introduction to "goûter" is when i was with Vita & Dhini in Paris. Everyday Dhini get's back from school and was met by her mom with a little goûter on the way home or at home where we will all sat by the dining table sipping tea or coffee while chating with Dhini about her days at school. It was a fun occasion and i guess in Malaysia they would call it afternoon break but the time and food are totaly different with food in Malaysia would be roti canai or Goreng pisang or some cucur udang or some hot buns eaten while having a tea tarik or coffee Tenom. I love both versions of it. When i was in Kampung Beauvoir, France i had similar tradition with my inlaws and i never missed, not even one time to have my "goûter de 5 heures" with them and our food would consist of pain depice, gâteaux. or petit madeline which is my usual excellent choice :) with of course our delicious coffee or tea :)
Because i like Madeline so much, i had to find ways to have some here when i'm away in Angola so, i tried making them myself and so here is the outcome of it :)
Mon Petit Madeline
theres only a few ingredients needed to make petit madeline and here they are :-
Flour, Sugar, Eggs, Butter and Vanilla essence
1. Melt your butter
2. Beat the Eggs, sugar and Vanilla Essence until fluffy
3. Sift in the flour slowly into the egg mixture
4. pour in the melted butter, stir and let it set and firm itself in the refrigerator for at least 30 to 45 minutes.
5. Pour the firmed batter in a dusted moul. And set the Oven to 180°C and bake it for at least 15 minutes
Voila! Homemade petit madeline!
À bientôt
6. Let it rest for a few minutes before attempting to get it out of the moul because it sticks very much to it.
Voila! Homemade petit madeline!
À bientôt
0 comments:
Post a Comment