Recipe for Lammele (Agneau Pascal)

The Lammele is a Pascal Lamb in biscuit, eaten for breakfast on Easter morning.

Traditionally Alsatian pastry chefs bake Lammele in Agneau Pascal moulds, then they are sprinkled with icing sugar and often decorated with a small flag in the colours of Alsace in red and white tones.

Ingredients:

• 100 g sugar
• 100 g butter
• 60 g flour
• 60 g cornflour
• 1 sachet vanilla sugar
• 1 teaspoon baking powder
• 2 eggs
• 1 pinch of salt

Depending on your taste, you can add lemon zest, vanilla extract or 1 teaspoon of rum

Preparation time: 15 minutes - Cooking time: 40 minutes

Recipe:

Preheat the oven to 180°C (gas mark 6).

Brush the inside of the Pascal Lamb mould with soft butter, then flour it and remove the excess.

Set the tin aside while you prepare the pastry.

Put the sugar, vanilla sugar and melted butter (very soft butter) in a bowl and mix well.

Add the eggs and beat again, add the flavourings (vanilla extract, rum etc... if you are using them) then add the flour and cornflour, then the sifted baking powder, the salt, then mix well, the dough is very thick, it must be very homogeneous.

Close the mould with the tongs provided, place the dough inside the mould with a spoon, starting from the back, the dough will gently spread out.

Place the tin on the bottom shelf of the oven and bake for about 40 minutes.

After removing from the oven, wait 5 minutes and carefully remove the Lammele from the pan.

Sprinkle generously with icing sugar.

Enjoy !

Would you rather have the simplified version? Opt for the ready-made Pascal Lamb Making Kit !

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