Composition / ingredients
Step-by-step cooking
Step 1:
Ingredients. I did not put cream, because there are none in the original recipe, but I got a little carried away with the addition of filling (I love when there is a lot of it) and the dough turned out too thick, so in order not to add extra butter, I diluted the dough with cream to the desired consistency, I took 10% cream, but I think that milk is here it will also work.
Step 2:
To start, let's prepare the filling. Mushrooms are washed, cut into small slices. In a frying pan, heat 1 tbsp. l. (of the total amount) of vegetable oil, add mushrooms and crushed garlic clove, fry over high heat until the mushrooms are soft and the liquid evaporates. Add salt and pepper to taste.
Step 3:
Let the finished mushrooms cool down, meanwhile grate the cheese, chop parsley or any other greens to taste.
Step 4:
Sift flour with baking powder and a pinch of salt, add 2 yolks and rub with flour, to get large crumbs of dough.
Step 5:
Whisk the protein to a soft foam and add to the dough, mix.
Step 6:
Add 4 tablespoons of vegetable oil in small portions, stirring thoroughly. If already at this stage the dough seems too thick (the flour is different for everyone), add 1-2 tablespoons of cream.
Step 7:
Add the filling, mix thoroughly, look at the consistency again, if you are carried away with the filling and the dough is difficult to stir with a spoon, add 1-2 tablespoons of cream.
Step 8:
The dough is ready, it should be a little thicker in consistency than for ordinary pancakes.
Step 9:
We put the finished dough in a mold for madeleines, if there is no such form, you can use a cupcake mold. Preheat the oven to 230 C, put the madeleines in the oven and lower the temperature to 180 C, bake for 10-15 minutes until ready (check with a skewer).
Step 10:
We take out the finished madeleines from the oven and serve them to the table. It is delicious both warm and cold. Bon appetit!
Caloric content of the products possible in the composition of the dish
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavsky cheese - 361 kcal/100g
- Altai cheese 50% fat content - 356 kcal/100g
- Soviet cheese - 400 kcal/100g
- Cheese "steppe" - 362 kcal/100g
- Cheese "uglichsky" - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appnzeller cheese with 50% fat content - 400 kcal/100g
- Chester cheese with 50% fat content - 363 kcal/100g
- Edamer cheese with 40% fat content - 340 kcal/100g
- Cheese with mushrooms of 50% fat content - 395 kcal/100g
- Emmental cheese with 45% fat content - 420 kcal/100g
- Gouda cheese with 45% fat content - 356 kcal/100g
- Aiadeus cheese - 364 kcal/100g
- Dom blanc cheese (semi-hard) - 360 kcal/100g
- Lo spalmino cheese - 61 kcal/100g
- Cheese "etorki" (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Garlic - 143 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Wheat flour - 325 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Baking powder dough - 79 kcal/100g
- Chicken egg - 80 kcal/100g
