Madeleines Part II

Here is the second and final part of our madeleines adventure.

I made classic madeleines in a previous post and was curious about trying out the other recipes I have in my cookbooks.

I started with the Jamie Oliver Magazine recipe of Honey Madeleines, issue 44 (dec 13) . They were decent but not overwhelming.

The honey seemed to change the texture of the madeleines considerably. They were quite sticky and a bit too sweet to my liking. However the honey wasn’t dominant in the taste. But they kept fresh quite long and had a nice dome shape.

Rachel Khoo’s Raspberry and Lemon Curd Madeleines were quite something else. Like the Rolls Royce of madeleines, very fancy looking.

The recipe seemed like a lot of work but making the lemon curd took 10 minutes at most. The texture of the madeleines was very nice, soft and dense, just how I liked them. The lemon curd and raspberry are a nice addition. However due to the raspberry being put in the middle there is no characteristic dome shape.

So which one will I be making again?

Probably just the normal ones. But maybe every now and again the Rachel Khoo ones, for an extra treat. Added bonus is that you are left with some extra lemon curd.

Here are the recipes for both.

DSC_2470

Honey Madeleines*

Ingredients (makes 12):

  • 100gr. butter melted
  • 2 large eggs
  • 100gr. caster sugar
  • 1/2 tsp baking powder
  • 100gr. plain flour
  • 2 tbsp. runny honey warmed
  1. Preheat the oven to 180°C.
  2. Prepare your madeleines mould by brushing with butter and then flour.
  3. Whisk the eggs and sugar in a bowl.
  4. Add the baking powder, flour and whisk to combine. Followed by the butter and the honey.
  5. Leave to stand for 30min.
  6. Fill each mould 3/4 with the mixture.
  7. Bake for 10 to 12 minutes to risen and golden and then tip to a cooling rack
  8. Leave to cool and then eat!

 

 

DSC_3103

Madeleines a la crème au citron**

Ingredients for the madeleines (makes 18):

  • 3 eggs
  • 130gr. sugar
  • 200gr plain flour
  • 10gr. baking powder
  • finely grated zest of 1 unwaxed lemon
  • 20gr. honey
  • 60ml. milk
  • 200gr. butter melted
  • punnet of rasperberries

Ingredients for the lemon curd:

  • finely grated zest of 1 unwaxed lemon
  • juice of 1 lemon
  • pinch of salt
  • 40gr. sugar
  • 45gr. butter
  • 2 egg yolks

 

  1. To make the madeleine mix. Beat the eggs with the sugar.
  2. Mix the flour with the baking powder in a separate bowl and add the lemon zest.
  3. Mix the honey, butter and milk together and then add to the egg mix.
  4. Fold in the flour in 2 batches.
  5. Cover and leave to rest for 2 hours in the fridge or overnight.
  6. To make the lemon curd, put all the ingredients except the egg yolks into a saucepan.
  7. Heat gently until the sugar and butter have melted. Remove from the heat.
  8. Whisk in the eggs yolks vigorously.
  9. Return the pan to a low heat and whisk constantly as the curd starts to thicken. ( don’t stop whisking or boil or the eggs will curdle)
  10. Once the curd has thickened and releases a bubble or two, transfer it to a bowl and cover with clingfilm.
  11. Refrigerate for 1 hour or overnight.
  12. To bake the madeleines, preheat the oven at 190°C.
  13. Butter and flour your madeleine moulds. Put a heaped tablespoon of batter in each mould and press a raspberry deep in the middle.
  14. Bake for 6 min at 190°C and then lower the heat to 160°C for another 6 min.
  15. Take out of the oven once they are golden and transfer to a wire rack.
  16. Transfer the curd in a piping bag with a small pointed nozzle.
  17. Pipe a teaspoon’s worth of lemon curd into each raspberry.
  18. Leave to cool and eat!

Enjoy!

*Recipe comes from Jamie Magazine Issue 44 December 2013

** Recipe comes from The Little Paris Kitchen by Rachel Khoo

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