Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Batter
Utensils
For a madeleine tray with 18 holes, greased and floured
How it's done
Batter
Mix the butter and egg using the whisk attachment on a mixer. Pour in the milk, mix. Combine the polenta with all the other ingredients up to and including the salt, add to the mixture, mix well. Transfer the batter to the prepared tin. Brush the sage leaves with oil, place them on top.
To bake
Approx. 20 mins. in the lower half of an oven preheated to 180 °C. Take the madeleines out of the oven, allow to cool slightly, remove from the tin and leave to cool on a rack.
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