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les petite madeleine francais.

Been practicing for the upcoming guest trip. Desserts are usually my biggest challenge so they’re the first to be tested out on my very obliging crew members.

I have quite a few french desserts on the meu plan including these little vanilla sponges. A génoise cake batter is used, similar to, but lighter than sponge cake with a hint of lemon juice and zest. Deeeeeeelisious served hot and straight out of the oven with a cuppa Englands finest!

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