Cherry "Madeleines"

(For 4 portions or 12 Madeleines)

• 12 Jasmine Blossoms
• 100gr Jasmine Blossom flavoured sugar (method below)
• 100gr pitted cherries
• 100gr plain flour
• 100gr unsalted butter
• 2 medium eggs
• lemon zest from one lemon
• 1 tsp yeast powder
• a small pinch of salt
• icing sugar to dust

• Dice 1/3 of the cherries.
• Melt the butter and keep aside. 
• Using a bowl, mix the eggs, the flavoured sugar, and the pinch of salt. 
• Fold together the flour and the yeast powder and add to the mix. 
• Then add the melted butter and the lemon zest. 
• Let the paste rest for a minimum of 2 hours. 
• Divide the Madeleines mix into the Madeleines mould, add a few sliced cherries on top of each one. 
• Bake in the oven and serve with 
• The rest of the cherries, the Jasmine Blossoms, and a dust of icing sugar. 

Flavoured Jasmine Blossom sugar:

• Blend together in a high-speed blender 100gr of caster sugar with 5 Jasmine Blossoms. 

Recipe: Franck Pontais