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Categories:Viewed: 95 - Published at: 9 years ago
Ingredients
- 7 3/4 tablespoons ricotta
- 5 tablespoons cold milk
- 3 eggs
- 3/4 cup sugar
- 2 13/16 ounces chestnut flour
- 9/16 cup all-purpose flour
- 1 teaspoon baking powder
- 9/16 cup ground hazelnuts not too fine
- 1/2 ounce candied orange peel chopped
- 2/3 cup melted butter
- 5/8 cup milk chocolate chips
Method
- In a medium bowl, combine ricotta and milk, and mix until well incorporated.
- With an electric mixer, beat the eggs with the sugar, add the flours, baking powder, ground hazelnuts, orange peel, melted butter, and Ricotta mixture.
- Beat until smooth.
- Set aside for at least 1 hour in the fridge.
- Preheat the oven to 270 degrees Celsius.
- Fill the madeleine tins or cupcake tins to 2/3.
- Bake for 4 minutes. Lower the oven temperature to 210 C, and continue baking for 6 minutes until golden.
- Remove the madeleines from the molds.
- Place 3 chocolate chips on each mold.
- Return the madeleine tin to the tuned off oven for 2/3 minutes just until the chocolate is melted.
- Remove from the oven and place the madeleines back in it so the bottoms get covered with chocolate.
- Let them harden at room temperature before serving.
