Madeleines are the perfect treat for breakfast or afternoon tea. Sweet but not too much, with fresh ingredients and lovely vanilla flavor.
By Valentina Mariani
Recipe from Brasserie Blanc Restaurant.
- 8 medium free range eggs
- 4 medium free range egg yolks
- 2 scant teaspoons vanilla syrup
- 275g (9.7 ounces) caster sugar
- 250g (8.8 ounces) plain flour
- a pinch of salt
- 4 teaspoons baking powder
- 300g (10.6 ounces) unsalted butter, clarified
- 450ml (15.2 fluid ounces) water
- 450g (15.8 ounces) white sugar
- 110g (3.5 ounces) trimoline sugar
- 320ml (10.8 fluid ounces) whipping cream
- 130ml (4.4 fluid ounces) sunflower oil
- 320g (11.3 ounces) dark chocolate (70%)
- Whisk together the egg, yolk, vanilla syrup and sugar until thick and creamy.
- Sieve together the flour, salt & baking powder.
- Fold the flour mix into the whisked egg mixture.
- Add the melted butter and fold in until smooth.
- Chill the mixture for at least 2 hours before use.
- Refrigerate the Madeleine moulds.
- Preheat the oven to 210*C
- Brush the chilled moulds with butter and dust with flour.
- Transfer the Madeleine batter to a piping bag and pip into each mould, just filling it.
- Bake for 3 minutes.
- Switch the oven off for three minutes.
- Reduce heat to 190*C and bake for a further 3 minutes.
- Remove from the oven and allow to cool.
- Combine the water and the sugars and boil for 1 minute.
- Allow to cool.
- Once cooled puree with 1 or 2 whole vanilla pods
- Combine 250ml vanilla syrup with the oil and cream, and boil.
- Add the chocolate and remove from the heat.
- Mix together thoroughly.
- This sauce must be served hot.
Gemini with ascendants in Lion (enough said?). Red hair, horse rider and lover, fortune-teller and a little bit witch, but also traveller and photographer! She loves black and white pictures, ancient and forgotten cinemas and the sea. She'd like to live in a forest, (but now she lives in London). As a Lion, she loves meat (both cooked and raw), sushi and salads. As a Gemini, she loves cooking without weighting the ingredients. Valentina's masterpiece in kitchen is her famous pear and chocolate tard! If she was an animal, she would be a horse. If she was a cat, she would be a chocolate souffle, filled with raspberry cream!