Hola amantes de la fotografia, como ya les habia comentado en mi negocio una parte fundamental es tomar buenas fotografias de mis productos dulces, hoy les voy a presentar las Madeleines.
Source: @majo77
Source: @majo77
Since last year I have been interested in the Madeleines, as I was struck by their seashell shape, being curious for me that I had not seen it in any bakery in my country Venezuela, or at least not in my city. And to date I have not seen them.
Desde el año pasado tuve interés por las Madeleines, ya que me llamo la atención su forma en forma de concha de mar, siendo curioso también para mí que no la había visto en ninguna pastelería en mi país Venezuela, o al menos no en mi ciudad. Y hasta la fecha no las he visto.
Source: @majo77
Source: @majo77
Inquiring about its history, something I like to do before preparing any dessert, I will tell you that these Madeleines are of unknown origin, consumed mostly in Spain and France, its typical shape is a sea shell, baked in metal plates. It is believed that its origins date back to around 1755, and that its creator was a court servant called Madeleine Paulmier, who baked them for the Marquise Perrotin de Beaumont, who frequently received the Polish King Stanislas Leszcynski, who, fascinated by the sweet, named it after the girl, and it soon became the delight of the Court of Versailles and all of Paris.
Indagando sobre su historia algo que me gusta hacer antes de preparar cualquier postre, les contare que estás Madeleines son de origen desconocido consumidas mayormente en España y Francia, su forma típica es de concha de Mar, horneadas en placas de metal. Se cree que sus orígenes datan del año 1755 aproximadamente, y que su creadora fue una sirvienta de la corte llamada Madeleine Paulmier y las horneaba para la Marquesa Perrotin de Beaumont, quien recibia con frecuencia al rey polaco Stanislas Leszcynski que fascinado con el dulce, lo bautizo con el nombre de la chica, siendo pronto la delicia de la Corte de Versalles y todo París.
Source: @majo77
Source: @majo77
I make them with almonds, butter or vanilla, in the traditional way, and occasionally, at the request of my customers, I cover them with dark chocolate, which contrasts divinely with the sweetness of the sponge. The combination of textures of the madeleine between its exterior and the softness of its interior makes tasting it a real pleasure for those who enjoy it.
Yo las preparo de almendras, mantecado o vainilla, a la manera tradicional y ocasionalmente según pedido de mis clientes, las cubro de chocolate oscuro que contrasta divinamente con el dulce del bizcochito. La combinación de texturas de la madeleine entre su exterior y la suavidad de su interior, hace que probarla sea un verdadero gusto para quien la disfruta.
Source: @majo77
I hope you enjoyed my Madeleines. Until a new meeting and a story of Majo Poundcakes and my "Oven with Heart".
Espero hayan disfrutado de mis Madeleines. Hasta un nuevo encuentro y una historia de Majo Panqués y mi "Horno con Corazón".
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