English
Easter Lammele & Crémant Brut Premium
15 minutes
Cheap
Easy
Pronounced "lamala" in the Haut-Rhin, this Alsatian word meaning "little Easter lamb" is a traditional Alsatian pastry in the shape of an Easter lamb that is offered on Easter morning. The Lammele is baked in a clay mold in the shape of a lamb.
It is Claudine, accountant in the cellar, who shares with us her family recipe! Tested & approved !
Sparkling wine and food pairing : TheCrémant Brut Premium
This Crémant d'Alsace presents a sumptuous string of bubbles forming a smooth foam. Its nose is pleasant, we can find aromas of white flowers and yellow fruits blending perfectly with subtle notes of hazelnuts, due to the aging of 24 months on slats. It has a beautiful freshness perfectly accompanied by a precise dosage, which will allow to sublimate all its qualities.
Enjoy your meal!
Ingredients
Preparation:
-
Beforehand
Preheat oven to 170°C -
Preparation of the device
Break eggs into a bowl, add sugar and beat until doubled in volume. Gently fold in the flour with a spatula without letting the mixture fall, then add the melted butter. -
Cooking the lammele
Generously butter the pan (paying special attention to the head and ears) and flour it (remove excess flour by tapping on the pan). Pour the batter into the pan. Bake for about 30-35 minutes. Using the tip of a knife, check for doneness. The blade should come out dry. If not, let cook for a few more minutes while keeping an eye on the cooking process. After cooking, wait 5 minutes before opening and unmolding the Lammele. Caution: Do not let the Lammele get cold or it will stick to the pan! -
Dressage
After cooling and before serving, sprinkle with powdered sugar
We were just talking about that!
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