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140 g of sugar
130 g of flour
2 egg yolks
3 whole eggs
pinch of salt
5 g yeast
100 g clarified butter
1 TBS olive oil of Haute Provence, fine and soft, with the
aroma of almonds and honey
1/2 TBS dried and chopped lavender buds
* begin by clarifying the butter: warm in a little pan,
removing the foam on the surface with a spoon
* mix the three whole eggs and the egg yolks, the sugar,
the flour, the salt and yeast together in a small bowl
*incorporate without beating the liquid butter, cooled,
the olive old and the lavender flowers
* pour batter into madeleine molds that are buttered and floured;
chill for 30 minutes in the refrigerator; place in 180 degree Celsius oven for 15 minutes
* unmold the madeleines and let them cool on a rack
from “Les meilleures recettes de l’Huile d’Olive”
by Jacques Chibois and Olivier Baussan
***