Apple rosette tart cup

Recette

ingrédients	préparation
1/4tasse(s) beurre 2g œufs 3/4cuillère(s) extrait concentré de vanille 1/8cuillère(s) sel 1/3tasse(s) bonbons au sucre blanc 1/2tasse(s) farine tout usage 1cuillère(s) lemon zest 1/3tasse(s) sucre cristallisé	Preheat oven to 375° F. Butter and flour twelve (3 inch) madeleine molds; set aside. Melt butter. Set aside and let cool to room temperature. Beat eggs, vanilla and salt at high speed until light and combined. Beating constantly, gradually add sugar; until mixture is thick, pale and ribbons form in bowl when beaters are lifted. Sift flour into egg mixture 1/3 at a time, gently folding after each addition. Add lemon zest and pour melted butter around edge of batter. Pipe batter into buttered and floured mold and cool 15 minutes before baking. Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip. Pop out onto rack. Immediately sprinkle warm madeleines with granulated sugar or simple syrup. Stack finished product in the Tart Cup and top with Ivory Décor Curls.

ingrédients

préparation

Preheat oven to 375° F.
Butter and flour twelve (3 inch) madeleine molds; set aside.
Melt butter. Set aside and let cool to room temperature.
Beat eggs, vanilla and salt at high speed until light and combined.
Beating constantly, gradually add sugar; until mixture is thick, pale and ribbons form in bowl when beaters are lifted.
Sift flour into egg mixture 1/3 at a time, gently folding after each addition.
Add lemon zest and pour melted butter around edge of batter. Pipe batter into buttered and floured mold and cool 15 minutes before baking.
Bake 14 to 17 minutes, or until cakes are golden and the tops spring back when gently pressed with your fingertip.
Pop out onto rack. Immediately sprinkle warm madeleines with granulated sugar or simple syrup.
Stack finished product in the Tart Cup and top with Ivory Décor Curls.