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Madeleines Salees Au Reblochon taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Madeleines au Reblochon Sans Gluten

Deliciously fluffy and cheesy gluten-free madeleines made with Reblochon and smoky lardons. Quick, savory, and perfect with a salad.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 18 madeleines
Calories 180 kcal

Equipment

  • 1 Mixing bowl
  • 1 Pressure cooker with sealing ring
  • 1 Madeleine mold

Ingredients
  

Main Ingredients

  • 130 g Gluten free flour Alnavit mix
  • 2 teaspoon Baking powder Maizena brand
  • 150 g Reblochon cheese cut into small cubes
  • 75 g Unsalted butter melted
  • 3 Eggs fresh
  • Lardons smoky, to taste
  • Black pepper & nutmeg to taste

Instructions
 

Instructions

  • Preheat oven to 180°C (350°F).
  • Melt butter and set aside to cool slightly.
  • In a mixing bowl, beat eggs and season with pepper and nutmeg.
  • Add flour and baking powder to eggs and stir until smooth.
  • Slowly add melted butter and mix until well incorporated.
  • Fold in Reblochon cubes and lardons evenly into the batter.
  • Grease madeleine molds lightly.
  • Scoop batter into molds, filling ¾ full.
  • Bake for 20–25 minutes until golden and puffy. Let cool slightly before removing.

Notes

Store in airtight jars up to 3 days room temp or freeze and thaw gently. Cheese-free variations possible. Add sun-dried tomatoes for a twist.