MADAME LOULOU

Pays attention to the health of his consumers and particular attention to the recipes using high quality ingredients, meticulously selected.

Muffins - Vanilla

MUFFINS

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. Oil or butter the pan. (1) Pour the powder mix into the bowl and add 145 g of seed oil (lactose free recipe) or 145 g of melted butter (standard recipe) and 220 g of eggs (approx. 4-5). (2) Whisk it for about 3 minutes at medium speed until the mixture is firm and pale. (3) Pour the mixture evenly into the prepared moulds. (4) Bake for about 30-35 minutes or until a toothpick inserted into the centre comes out clean.
Suggestions: delicious served plain or add chocolate drops or blueberry for a tasty dessert.
What to add: Lactose free recipe> 145 g (for the US: 1⁄2 cup + 5 tea spoon) of seed oil (sunflower or corn oil) and 220 g of eggs (approx. 4-5).
Standard recipe> 145 g of butter and 220 g of eggs (approx. 4-5).
Cupcake - Vanilla

CUP CAKE VANILLA

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. (3) Pour the mixture into the baking cups. (4) Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or decorated with Magic Frosting Madame Loulou.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
Cupcake Cocoa

CUP CAKE COCOA

PREPARATION

Preheat oven to 160°C (fan forced) or 170°C. (1) Pour the powder mix into the bowl and add 120 g of seed oil (lactose free recipe) or 120 g of melted butter (standard recipe) and 200 g of eggs (approx. 3-4). (2) Whisk it for about 3 minutes at medium speed until the mixture thickens and is pale in colour. (3) Pour the mixture into the baking cups. (4) Bake for 25-30 minutes or until a toothpick inserted into the centre comes out clean. Stand in pan for 5 minutes before transferring to a wire rack to cool.
Suggestions: delicious served plain or decorated with Magic Frosting Madame Loulou.
What to add: Lactose free recipe> 120 g (for the US: 1⁄2 cup) of seed oil (sunflower or corn oil) and 200 g of eggs (approx. 3-4). Standard recipe> 120 g of butter and 200 g of eggs (approx. 3-4).
Waffles & Pancakes

WAFFELES & PANCAKES

PREPARATION

(1) Pour the powder mix into the bowl and add 80/110 ml of water and 1 egg. (2) Whisk it until the mixture is homogeneous. Let stand for 5 minutes. (3) Pour the mixture into a hot pan or in the waffles machine.
What to add: L80/110 ml of water and 1 egg.
Crust

CRUST

PREPARATION

Preheat oven at 150°C (fan forced) or 165°C and oil or butter the pan. (1) Pour the mixture into the bowl and add 120 g of seed oil or of 160 g of butter (in this case if you add butter the product will contains lactose). Whisk for about 2 minutes till the mixture becomes breadcrumbs. Add 50 g of eggs (approx. 1-2) and whisk the dough till the desired consistency. (2) Stretch the dough into the mould and (3) bake for about 20-25 minutes if empty or 30-35 minutes if filled.
Suggestions: the Crust is delicious served in conjunction with Madame Loulou Custard Cream and topped with fresh fruits.
What to add: Lactose free recipe> 120 g (US: 1⁄2 cup + 1 teaspoon) of seed oil (sunflower or corn oil) and 50 g of eggs (approx. 1-2). Standard recipe> 160 g of butter and 50 g of eggs (approx. 1-2).
Lava Cake

LAVA CAKE

PREPARATION

Preheat oven to 170°C (fan forced) or 180°C. (1) Pour the powder mix into the bowl and add 160 g of butter (previously softned) and 100 g of eggs (approx.2). (2) Whisk it for about 3 minutes. (3) Pour the mixture into the cake pan. (4) Bake for about 10-15 minutes.
Suggestions:  delicious served plain or decorated with Magic Frosting Madame Loulou.
What to add: 160 g of butter and 100 g of eggs (approx. 2).
GingerBread

GINGER BREAD

PREPARATION

Preheat oven at 150°C (fan forced) or 165°C. Oil or butter the pan. (1) Pour the mixture into the bowl and add 120 g of seed oil or 160 g of butter (in this case if you add butter the product will contains lactose). Whisk for about 2 minutes till the mixture becomes breadcrumbs. (2) Add 50 g of eggs (approx. 1) and whisk the dough till reach the desired consistency. (3) Stretch the dought till the preferred thickness and proceed to cut and shape the biscuits. (4) Replace the biscuits to the oven tray and bake for approx 20-25 minutes.
Suggestions: the Ginger Bread biscuits can be decorated with Madame Loulou Royal Icing..
What to add: Lactose free recipe>  120 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 50 g of eggs (approx. 1). Standard recipe> 160 g of butter and 50 g of eggs (approx. 1).
Cookies

COOKIES

PREPARATION

Preheat oven at 150°C (fan forced) or 165°C. Oil or butter the pan. (1) Pour the mixture into the bowl and add 120 g of seed oil or 160 g of butter (in this case if you add butter the product will contains lactose). Whisk for about 2 minutes till the mixture becomes breadcrumbs. (2) Add 50 g of eggs (approx. 1) and whisk the dough till reach the desired consistency. (3) Stretch the dought till the preferred thickness and proceed to cut and shape the biscuits. (4) Replace the biscuits to the oven tray and bake for approx 20-25 minutes.
What to add: Lactose free recipe>  120 g (for the US: ½ cup) of seed oil (sunflower or corn oil) and 50 g of eggs (approx. 1). Standard recipe> 160 g of butter and 50 g of eggs (approx. 1).
Cookies - Biscuits

COOKIES / BISCUITS

PREPARATION

Preheat oven at 150°C (fan forced) or 165°C. Oil or butter the pan. (1) Pour the mix into a bowl and add 140 g of butter. Whisk until the mixture becomes breadcrumbs. (2) Add 43 g of eggs and whisk until the dough is smooth. (3) (3) Stretch the dough up to the desired thickness and cut the cookies. Place the cookies into the oiled or buttered baking tray. (4) Bake for approx 20-25 minutes.
No butter recipe: 140 g of 100% vegetal margarine and 43 g eggs (approx. 1).
Choux Pasty

CHOUX PASTRY

PREPARATION


(1) Boil 250 ml of water with 190 g of butter. Once it is boiling, remove the pot from the fire and add the powder mix. Mix it until the dough thickens. Put the pot on the fire again, low heat and mix it with a wooden spoon for approx. 5 minutes. (2) The dough will be ready once it will form a ball. Pour the ball shaped dough into a bowl and add 6/8 eggs, one by one. Be careful to add the next egg only once the previous one is completely absorbed. The dough shall be firm and pale in color, not liquid. (3) Pour the pate à choux into a piping bag and create the choux or the eclairs on an oven tray covered by oven paper. Keep some space between them to let dough puff up during cooking. (4) Bake in the oven until they golden. 
What to add: 250 ml of water, 190 g of butter and 6/8 Eggs.

SELECTED OF INGREDIENTS

  • NO PRESERVATIVES

  • NO PALM OIL

  • LACTOSE FREE

  • NO HYDROGENATED FATS

  • AZO-FREE

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