Madeleines à la poudre de cresson

Watercress madeleines


  • 1 bag of Supercress 5
  • 2 eggs
  • 80 g of sugar
  • 90 g flour
  • 70 g butter
  • 1 lemon zest
  • 1 teaspoon baking powder

Mix the eggs and the sugar. Mix the flour and the baking powder and add them to the eggs, mix vigorously. 

Melt the butter at 40-45°c, add to the preparation and mix. Add the lemon zest and the sachet of Supercress 5 and mix until the mixture is homogeneous. 

Pipe the madeleine mixture into the moulds. Let stand 10 minutes. Bake at 180°C, 10 to 12 minutes.