The Proustian Madelaine cake encrypted deep into the recesses of His Memories So are the Mauritian Napolitaine Cakes with Me. Unaffordable then. A complete Mystery all Along which this morning is Demystified but still nostalgic and tantalising.. Gateau Napolitaine dans vitrine a la mo liyeux tourne et mo gagne tourdissement pena 5 sous dans poche...un desir un plaisir touffé... Tout le long de sa vie li imagine sa couleur rose la gateau Napolitaine.. Pena casse pou acheté Une Memoire Memorable et Recurring not with any less dolour... La Madelaine Ma Napolitaine Casse Pena!!@
Hi Shelina. It's the 3 time am making napolitaine using yr recipe. N it's been a success each time. They r so delicious and melts in the mouth. I am a napolitaine lover and my kids too. Thx so much for all yr recipes.
Hi Shelina, thanks for sharing this recipe, could you please precise the Oven cooking time and temperature. The audio was not clear on my side for this part. thanks again
Hi I thought I might answer for you incase Shelina does not see your question. Luckily these cookies are not fussy at all. I do mine on about 170-180°c and as I don't have an exact cooking time for you all I can say is do not be scared to check on them after about 8mins and then as much as you want to after that. It does not matter if you open the oven door. Nothing will happen as they do not have leavening agents like regular cakes do. They should not be brown but rather whitish. You will know the cookie is done when you gently place a finger on one of the cookie tops and you feel it is no longer soft.It should be hard but remember never brown. This will make it crunchy which is a no no for this cookie.Hope I helped you.
Hi Shelina. I've tried this recipe twice. Mine is coming out way too crumbly so when I pick them up after baking they just crumble in my hands :-( what am I doing wrong?
Thank you so much for this :) it’s de-mystified it for me having grown up with these and simply bought from the Patisseries in Mtius. Would be amazing if you did a Feuilleté recipe, with the custard :) my mum loves them and wouldn’t it be awesome to surprise her with that hehe Thanks again x
Hello Shelina. Thanks for sharing. I have tried if before, but the icing that dropped underneath, how to re use them please as they become a bit harder. Thanks
Hey Darling you have sweet VOICE i love very much and your recipe is so delicious you Make me hungry😍🍰🍮😋... Thanks a lot to share your recipe with us i wish the best for you Dear.😘
Thanks so much for the recipe shelina i tried your way yesterday but i couldn't roll it as it was all breaking as you mentioned not to add water and my flour was crumbly and i only could add 300 grams and couldn't add tge rest of the butter just wondered what i did wrong I had to made the biscuit shapes with palm of my hand as it was breaking while rolling with rolling pin 🧷 But the biscuits came so much softer 😋
The Proustian Madelaine cake encrypted deep into the recesses of His Memories
So are the Mauritian Napolitaine Cakes with Me.
Unaffordable then.
A complete Mystery all Along which this morning is Demystified but still nostalgic and tantalising..
Gateau Napolitaine dans vitrine a la mo liyeux tourne et mo gagne tourdissement pena 5 sous dans poche...un desir un plaisir touffé... Tout le long de sa vie li imagine sa couleur rose la gateau Napolitaine..
Pena casse pou acheté
Une Memoire Memorable et Recurring not with any less dolour...
La Madelaine
Ma Napolitaine
Casse Pena!!@
What temperature you cook the biscuit .. ?for how many minutes ?
For how much time did you cooked the biscuit...and in which degree
180 degrees for around 25min
Thanks it was yummy 😊
There's no sugar in the actual biscuit? It's just butter and flour?
Which brand of butter did you use please?
Hi Shelina. It's the 3 time am making napolitaine using yr recipe. N it's been a success each time. They r so delicious and melts in the mouth. I am a napolitaine lover and my kids too. Thx so much for all yr recipes.
Aww thanks that makes me really happy!
Plz advice which type of butter..i tried it few times..biscuit more crispy than crumbly
Tried a smaller portion of this yesterday, it came out so nice and crumbly! Thank you for the recipe 😋
Great video. I love these biscuits and I make them all the time. I first had them in Maurituis.
I'm hungry now, girl I'm on diet 😭😭 but anyway will give a try soon very soon ❤️
Royal icing : icing sugar , 1 egg white, 1 tsp lemon jiuice or oranger flower…..ect…..
This American wife is appreciative of this recipe for her Mauritian Hubby
Hi sheila, i wish u r well
So can you explain me exactly how you make the icing and give me the recipe...
Thanks
Who knows how much is 350 grams of butter... what about table spoons or cups..?
Hi Shelina, I'm from MRU & live Down Under 50yrs. 💕 Your videos.
1 ?, How long to prepare Napolitaine b4 a party n how to store them? 🙏
I have tried your recipe and it was perfect and delicious .Thank you
Can u do a video for feté please ??
top net
Hello I want to thank you for your sharing well explained I tried it and it was more than perfect thank you again.
Thank you!
I tried your recipe it came out really good
Thanks ❤
That makes me happy to hear !
Wow thanks very much Shelina
Hi shelina, today my mother is going to make it🤗 and thanks for sharing this easy and best recipe to us . The recipe is really easy and best🥰
Hi Shelina, thanks for sharing this recipe, could you please precise the Oven cooking time and temperature. The audio was not clear on my side for this part. thanks again
Hi
I thought I might answer for you incase Shelina does not see your question.
Luckily these cookies are not fussy at all. I do mine on about 170-180°c and as I don't have an exact cooking time for you all I can say is do not be scared to check on them after about 8mins and then as much as you want to after that. It does not matter if you open the oven door. Nothing will happen as they do not have leavening agents like regular cakes do. They should not be brown but rather whitish. You will know the cookie is done when you gently place a finger on one of the cookie tops and you feel it is no longer soft.It should be hard but remember never brown. This will make it crunchy which is a no no for this cookie.Hope I helped you.
Thanks a lot, will try making my very first Napolitaine this weekn !
@@apiahsouvendra3704 let me know how it turns out. I just finished making a batch😉
Mich Pool hi,when i break it open,should it be lighter or does it need to be uniform inside?
@@mady-son it should be very pale and buttery and crumbly. It should melt in your mouth when you bite in it.
Quelle épaisseur il faut faire les biscuits svp?
Thanks for recipe! Why do you use unsalted butter but add salt to it? And further to question below, how long in the oven pls?
Because you can control the salt you want to add !
Hi Shelina. I've tried this recipe twice. Mine is coming out way too crumbly so when I pick them up after baking they just crumble in my hands :-( what am I doing wrong?
Why spinkle? Not enough sugar ? Originally no spinkle. But thanks for the recipe
Hello, can we leave them in room temperature please because of the liquid milk in the icing?
Thank you so much for this :) it’s de-mystified it for me having grown up with these and simply bought from the Patisseries in Mtius.
Would be amazing if you did a Feuilleté recipe, with the custard :) my mum loves them and wouldn’t it be awesome to surprise her with that hehe
Thanks again x
This recipe is perfect! Thank you for the great video. Do you have one for Mauritian garlic pickle, please?
I try to bring as many of these back as I can every time I come back from Mauritius. Hopefully, with this I won't need to anymore!
Hi Shelina thanks for this recipe, can we add water to this dough if too dry n crumbly or only butter will do?
Only butter if it is too dry add some more butter x
Never add water.You will ruin the texture
Hi, I have tried with 500g, its top soogy. I have add 50g of flour, seems to do the trick. You mention 180 but for how long please? Thank you
Must be butter not margarine ! And its 180 for around 20mins until just cooked but no colour x
@@ShelinaPermallooCooks I always use margarine it's perfect as well
Wich margarine u use ?
They look wonderful; I’m an adult, but gato Napolitaine is by far my favourite Mauritian treat 😊
How long it has to be in the oven and what temperature?
my fave 😍
Hello dear. How long did u cooked them plz?
Im from Cape Town and of Mauritian decent....i can't wait to try this...
Thanks Mam from the bottom of the heart for SHARING this recipe well explained the steps in simple words .YUMMY and DELICIOUS.will surely try it 🌟🌟🌟👍👍
It's seem so delicious...
Can i have the receipt by written ??
Thanks for sharing. I'l try it
Can we use any kind of butter
Yes... salted or unsalted. And stork also works
@@ShelinaPermallooCooks thanks
Merci pour cette recette je vais essayer
How many napos did you get ?
Around 10-12 depending on the size of your cookie cutter
Very excited to try this recipe! Can I ask how many napolitaine this recipe makes?
Recettes assez facile reste à savoir si je peut le faire🤔🤔🤔
Your videos are lit, great content, make a tarte banane one too!
I have, please check out the previous video!
For how long it should be baked
hi,,can u share re7 for nankathai
Can we use powered sugar instead?
Yes you can
Nice! Wanna try and make this soon!
👍👍👍
I love your channel. I'm a mauritian girl too , married to a frenchman. Marie from France
yo who gives a flying fuck you married to french man
rebel ram wow!!! U don’t need to be so rude about it!!!!
@@olgamlklj1380 b li p fr s granoir
Liena 100% rezon
Eklat li m dr
thy lady true but he or she doesn’t need to swear!!!!
@@olgamlklj1380 ok
Did you put hot milk or cold
Cold milk
Can we use spread butter?
Yummy looks so tasty to tasty 🤤 😋 yummy
These napolitaines look delicious! Can't wait to try!
Thanks for sharing 😍
Because there is milk in the icing, do the biscuits need to be stored in the fridge?
No there is so much sugar that it preserves the biscuit
Bravo
For how long do you put it in the oven and at what degrees ?
180 for around 25 degrees until just cooked no colour
Hello Shelina. Thanks for sharing. I have tried if before, but the icing that dropped underneath, how to re use them please as they become a bit harder. Thanks
You cant use icing once it's hard you have to work quickly and pour back the icing as quick as you can to use for the other biscuits
@@ShelinaPermallooCooks thank you for your reply 😊
Yummy
Excellent. Well done!
Can the icing be stored for later use?
Mari top
Hii...for how long did u bake this ??
Around 18.mins
@@ShelinaPermallooCooks thank you.
Can i use Clover butter?
I hi what butter to use
Hey Darling you have sweet VOICE i love very much and your recipe is so delicious you Make me hungry😍🍰🍮😋... Thanks a lot to share your recipe with us i wish the best for you Dear.😘
Thank you!
Hello dear, it looks perfect, approx how many napo will I have with this quantity of flour please??
Thank you
*following this thread cause i need this answer too*
It makes around 8 - 10 depending on the size of your round cutter!
Hi which butter plz
I used salted butter x
Used flora but was not good 😩 can i use elle & vire unsalted?
@@yushchen thks
Amalia m the biscuits tasted like butter only
how long do you keep them in the oven ?
I think 20 minutes at 180
Tried your recipe and everyone LOVED IT !! 🥰🥰🥰
How many cake you got with this recipe?
@@kendianar1083 oh god i dont really remember sorry !! I'll say about 10 to 15 napolitaine !! Now it depends on the cutter you are using
Thanks so much for the recipe shelina i tried your way yesterday but i couldn't roll it as it was all breaking as you mentioned not to add water and my flour was crumbly and i only could add 300 grams and couldn't add tge rest of the butter just wondered what i did wrong
I had to made the biscuit shapes with palm of my hand as it was breaking while rolling with rolling pin 🧷
But the biscuits came so much softer 😋
Thanks for sharing the video. Can you please tell me for how long should we cook the cakes and how hot should the oven be ?
Not hygenic at all....no gloves.
Do you use gloves when you're cooking for yourself?
Hhh soo silly 🙃