Friday, 23 November 2007

Custy Lemon Madeleines

Madeleines hail from Commercy, Northeastern France. According to the New American Oxford Dictionary,
Madeleines are named after a 19th century pastry cook, Madeleine Paulmier.

This recipe makes about 18 slightly crusty madeleines.

4 eggs, 200g caster sugar, 140g cake flour , 1 tsp baking powder, 110g butter ( melted and cooled ),

3g baking powder, 1 grated lemon zest. some icing sugar for dusting

  1. Preheat oven at 175c
  2. Grease madeleines pan with butter, fridge, dust flour and fridge again.
  3. Beat egg and sugar til pale and creamy, sift flour and baking powder, slowly fold in flour in egg mixture, pour in melted butter ( make sure butter has been cooled to room temperature ), stir in lemon zest. Fridge batter for 10 minutes.
  4. Spoon or pipe batter into madeleines pans, batter should have a slight holding consistency and should only be 3/4 full. bake for 15 minutes.
  5. Depending on oven, check madeleines and remove from oven when madeleines are light golden brown on the sides.
  6. Dust with icing sugar.

Saturday, 22 September 2007




250g milk chocolate couverture
100g Cocoa butter/ ( or 50g butter, 50g chocolate couverture )
250 nougat paste/ praline paste ( OR nutella )
250 Flaked Almonds- toasted.
50g Pistachio

To finish
Tempered white chocolate.

Line and grease an 8 inch square tin.
Melt milk chocolate and cocoa butter in a bowl above a pan of simmering water.
Keep temperature of melted chocolate below 50 degrees.
Add nougat paste/ praline paste or nutella with a large wooden spoon.
( avoid using a whisk if you can as it incorporates air and causes air bubbles to form)

Mix in flaked almonds and pistachio.

Pour into square tin and leave in fridge to set for 15 minutes.

When chocolate is just set, remove from fridge and spread a thin layer of white chocolate on the top. Leave in fridge for another 3 minutes.

Remove from fridge and cut into 1 inch squares.