In the kitchen- Rose Lemon and Pistachio Madeleines

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Hi everyone, something for the weekend perhaps?  A sweet foodie offering of Rose, Lemon and Pistachio Madeleines…  light, buttery little french cakes, with a hint of rose.  These are best eaten slightly warm or within an hour of baking, which by no means is a problem in my house! A perfect accompaniment with your favourite cup of tea. Utter indulgence!

We all at some stage when on holiday in France will have made regular trips to the local patisserie for our morning croissant and may have sampled these buttery little morsels, along with copious amounts of bakery delights!!  As I have a weakness for cakes things, this is a sweet reminder of sampling my way through various french patisseries.

Madeleines are french buttery small cakes, made using a genoise style sponge batter and often flavoured with lemon and almonds.  These small delights originate from the Lorraine region in France and traditionally they are baked in a scallop-shaped madeleine tin.  The english versions are often baked in dariole moulds and topped with jam, desiccated coconut and a dusting of icing sugar.

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This is a  recipe from the amazing french chef Michel Roux Jr.  He has to be one of the most highly respected and best loved chefs. I have used his recipe many times and it works a treat! Here I have used the basic recipe and just added my chosen flavour combinations of rose, lemon and pistachio.  I know purists may not take to the idea of experimenting with other flavour combinations.  I personally find it difficult to follow recipes exactly and enjoy nothing more than putting my on twist on things or adding flavours which work well together.  In must cases it works perfectly and other times I learn and move on!

Rose Lemon & Pistachio Madeleine

2 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, plus extra for dusting
1/2 lemon, zest and juice, adjust to taste
1-2 drops of rose extract, to taste, be careful
20g chopped pistachio nuts, plus extra to decorate the tops
¾ tsp baking powder
100g/3½oz butter, melted and cooled slightly, plus extra for greasing

Method

Preheat the oven to 200C/400F/Gas 6.  If your oven is very hot adjust it accordingly.  Brush the madeleine tray with melted butter then shake in a little flour to coat, tapping out the excess.

Whisk together the eggs and the sugar in a bowl until frothy. Lightly whisk in the remaining ingredients.  Be careful when adding the rose extract not to overdo it!  You can combine chopped pistachio nuts through the mixture or sprinkle some on top before you bake, the choice is yours!  Leave to stand for 20 minutes at least, before carefully pouring into the prepared madeleine tray.  On previous occasions I put the mixture  to rest in the fridge and found it produced a better rise to the madeleines, and some also put the madeleine tin in the fridge.  I guess experiment and see what works best for you.

Bake for 8-10 minutes, or until the mixture has risen a little in the middle and is fully cooked through. My oven is extremely hot so I have to keep a close eye. However in this incident the temperature was not hot enough. Ovens and hot spots, a nightmare when baking! Transfer the madeleines to a wire rack and leave for a few minutes to cool slightly. These are best eaten within an hour of cooking, which shouldn’t be a problem!

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Have fun trying out this recipe or experimenting with some of your own personal favourite combinations and see were it takes you. I have a few more flavour ideas so no doubt will be sharing them with you in a later post. In the meantime get baking these petite french cakes and enjoy eating the fruits of your labour!! Happy weekend baking and I will be back with more delicious foodie delights!

Mairead x

 

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