White Chocolate and Raspberry Madeleines



I was inspired by my lovely friend Barinder aka The Baking Londoner to make some Madeleines after she shared some Pistachio ones she had on her Instagram. I have adapted my old faithful Madeleine recipe, which is a Rick Stein one that I saw him make on his French Odyssey program when I was 12. Back in 2005, no one really knew what Madeleines were, so finding a tray was a bit of a mission. My Dad, who worked in London at the time, scoured the city to find one, and this is the one I still use to this day. 

Ingredients:
3 eggs
100g caster sugar
zest of 1/2 lemon
100g melted butter
100g plain flour
1 tsp baking powder
1 tbsp honey
120g white chocolate
freeze dried raspberries

Method:
1. Put the eggs and sugar together in a bowl and mix with an electric mixer until thick and mousse-like. 
2. Add the lemon zest, flour and baking powder and fold in using a metal spoon. Add the melted butter and honey, then transfer the mixture to the fridge to thicken for 15 minutes. 
3. Preheat the oven to 170 fan. Brush a madeleine tray with a little melted butter. Fill the moulds 3/4 full (about 1 tbsp of mixture) and bake for 10-15 minutes until golden and risen. Leave to cool.
4. While the madeleines are cooling, melt the white chocolate in a small bowl, above a pan of simmering water. 
5. Gently dip the madeleines into the chocolate and sprinkle with some freeze dried raspberries. Leave to set completely. 


Comments

Popular posts from this blog

Cheese straws

Bakewell Blondies

Cholla!