Ingredients
- 2 eggs
- 100 g of sugar
- 100 g of flour
- 100 g of melted butter
- Half a teaspoon of baking powder
- Zest of 1 lemon
- 1 pinch of salt
Step-by-step
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- Add the eggs and the sugar and beat 2 min/speed 4.
- Add the melted butter and the zest and mix 20 sec/speed 3.
- Add the flour, the baking powder and the salt and mix 15 sec/speed 3.
- Refrigerate the batter at least 1 hour, better overnight.
- Preheat the oven to 220C and grease the shell mold.
- Place a teaspoon of cold batter in each hollow without spreading.
- Bake 4 min at 220C and lower to 180C for another 6 min to form the hump.
- Unmold while hot and let cool on a rack.
Tips
- The temperature contrast creates the hump.
- Very cold batter in a very hot oven is the key.
- Eat them the same day, freshly made they are best.
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