Strawberry and chocolate hazelnut shells, a little trip back in time with this delicious stuffed cake. Here, I used homemade strawberry jam and a hazelnut spread, which is the only one I use. These shells, shaped like small shells, are actually madeleines with a soft center filled with jam or chocolate, and they don’t have the hump of a madeleine.
Whisk the eggs with the sugar until the mixture whitens and doubles in volume. Incorporate the sifted flour and baking powder. Mix well. Add the warm melted butter. Preheat the oven to 220°. To keep it simple, I divided my batter in two.
To finish, place a small teaspoon of batter in each mold. Then add a small teaspoon of jam or spread. I made 12 of each. Cover with batter. Bake for 12 to 15 minutes.
0 servings
12
TH 
EN