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Mini madeleines and their emmental and vegetables toppings

6 servings
40 min
15 min
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Mini madeleines and their emmental and vegetables toppings


For madeleines
• 100 g grated Emmental
• 50 g of Emmental diced
• 200 g flour
•4 eggs
• 10 ml milk
• 120 g butter
• 1 teaspoon baking powder

For toppings Emmental
• 200 g grated Emmental
• 30 ml milk
• 30 cl cream
• 1 pinch of curry
• 1 tsp. tomato concentrate of coffee
• 4 carrots cut into sticks
• 1 cucumber cut into sticks
• 2 courgettes cut into strips
• 1 pepper, cut into sticks


Preheat oven to 210 ° C (th.7).
In a large bowl, combine flour and yeast.
Then add 100g of melted butter and grated Emmental. Mix well to obtain a smooth paste.
In another bowl, beat the eggs, then add milk and dice Emmental.
Pour the bowl first in the second and mix well.
Butter the madeleine molds with the remaining butter and pour the preparation.
Bake for 15 minutes.

Cool slightly madeleines before removing from pan and serve warm

Emmental toppings
Heat the cream over low heat until boiling, then add the grated Emmental. Mix well until the cheese is completely melted.
Gradually add the milk while continuing to mix.
Once all the milk incorporated, divide the contents into three bowls.
In the first bowl, place the tomato paste
In the second bowl, curry.
In the third bowl, add nothing, to have a kind topping Emmental.
Mix each topping and check seasoning.
Serve with vegetable sticks.


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