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RASPBERRY AND WHITE CHOCOLATE MADELEINES

12 January 2014


What intrigues you is the paradox between the inner fire and the cool surface.
- Alfred Hitchcock

If the madeleine were an actress, it would without question be a Hitchcock blonde. Intriguing, delicate and oozing in old-school sophistication, these beautiful little morsels are the Grace Kelly's and Tippi Hedren's of the patisserie world. 

While I can't pretend not to take issue with Hitchcock's ideas about women, he certainly had an eye for a good-looking blonde. On these grounds at least, I like to think he'd have given my madeleines - rich with vanilla and smoothered in white chocolate - two thumbs up.

 THE INGREDIENTS
100g butter
2 eggs
100g caster sugar
100g plain flour
pinch baking powder
2 tsp vanilla bean paste
100g white chocolate
freeze dried raspberries 

THE RECIPE
Preheat your oven to 200C, then brush a madeleine tin with melted butter and dust with flour. Melt the butter in the microwave, then set aside to cool a little. Using an electric whisk, separately beat the eggs and the sugar for 3 or 4 minutes, until the mixture is really light, fluffy and forms ribbons when you drag the whisk across the surface. Pour in the cooled melted butter, vanilla, baking powder and flour, then use a metal spoon to fold into the egg mixture.

Leave the mixture to rest for 15 minutes, then drop 2 tsp into each madeleine mould. Bake in the center of your preheated oven for 8-10 minutes. Your madeleines are done when a dome has formed in the center, and the outsides have browned to a golden colour.

Remove from the oven, and cool on a wire rack. Melt your chocolate over a bain marie, and pour the raspberries onto a plate. Dip your madeleines into the chocolate, press with berries, and leave to set. 

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