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Madeleines with foie gras and cranberries


Madeleines with foie gras and cranberries


  • 100 g whole goose liver
  • 100 g flour
  • 2 teaspoons baking powder
  • 12 cl milk
  • 4 eggs
  • 2 shallots
  • 70 g dried cranberries
  • 20 g butter
  • 2 teaspoons of salt
  • Black pepper



1. Preheat the oven to 180°C and finely chop the shallot.

2. Melt the butter in a pan and add the shallot and cranberries. Fry over a low heat for 5 minutes.

3. Mix the flour and yeast in a bowl. Add milk and eggs and mix.

4. Season with salt and pepper and cut the Foie Gras into cubes.

5. Fill each cavity of the madeleine mould ¾ full and place the mould in the preheated oven.

6. Bake for about 15 minutes then remove the tin from the oven, turn out onto a wire rack and allow the madeleines to cool completely to room temperature.


Recipe from our partner blogger @hap_en_tap


Enjoy your meal!


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