STEP 1/12
Put the flour, almond powder, and parmesan cheese powder through a sieve. Then add sugar and mix well with a whisk.
STEP 2/12
Add cold unsalted butter and mince butter with a scraper or fork.
STEP 3/12
When it starts to clump, rub it with your fingertips to make it soft. Then leave in the refrigerator until used.
STEP 4/12
[Corn Madeleine] Bake sweet corn (120g) in an oven preheated to 150 for 15-20 minutes.
STEP 5/12
Beat in eggs roughly, then add sugar, salt and vanilla extract and mix just enough to dissolve the sugar.
STEP 6/12
Sift together flour, cornmeal, almond flour and baking powder and mix until no powder is visible.
STEP 7/12
Divide melted butter into two and mix well.
STEP 8/12
Add the semi-dried sweet corn (70g) and mix lightly with a spatula.
STEP 9/12
Please leave it in the refrigerator for an hour.
STEP 10/12
When the tissue is finished, mix it all together.
STEP 11/12
Apply melted butter to mold thoroughly and fill 80% of the dough. Then sprinkle the crumble moderately.
STEP 12/12
Bake for 12 to 15 minutes in a preheated oven at 170.