Food_Heaven_-_October_2019

(Jacob Rumans) #1

12 baking heaven WWW.FOODHEAVENMAG.COM


Lavender & lemon pandaleines
MAKES 12-
100g (3½oz) caster or granulated
sugar
2 medium free-range eggs
70g (2½oz) salted butter, plus extra
for greasing
135g (4¾oz) plain flour
1 tsp baking powder
¾ tsp culinary lavender buds
30ml (2 tbsp) whole milk
For the lemon dip
40-45ml (2²∕³-3 tbsp) lemon juice
200g (7oz) icing sugar
You will also need
black food dye
a little extra icing sugar

1 Put the caster sugar and eggs, ideally,
in a stand mixer (or use a handheld
electric whisk) and whisk on high speed
for about 7 minutes, or until thick and
holds a trail. Meanwhile, melt the butter
in 20-second bursts in the microwave
so that it is liquid, but not too hot.
Combine the flour and baking powder in
a separate bowl. Grind the lavender
with a mortar and pestle to break it up.
2 When the sugar and egg mixture is
thick and holds a trail, pour in the milk,
then sift in the flour and baking powder.
Add the lavender, then whisk until just
incorporated. Pour in the cooled melted
butter and whisk again until just combined.
Do not overmix. Cover with clingfilm and
chill in the freezer for 30 minutes.

3 Grease a madeleine mould, then
freeze it. Preheat the oven to 240°C/Gas
Mark 9.
4 When the mixture has finished
chilling, use a spatula to transfer it to a
piping bag. Snip a medium tip and pipe
12-15 blobs into the chilled mould.
5 Place in the oven and immediately
reduce the temperature to 200°C/Gas
Mark 6. Bake for 8-12 minutes until each
madeleine has a hump and is starting to
colour at the edges. W hen baked, slide
them out of the mould and onto a rack.
6 Meanwhile, make the lemon dip.
Whisk the lemon juice and icing sugar
together until smooth and runny, but still
opaque when coating the back of a
spoon. Add a little more lemon juice or
icing sugar until you have the correct
consistency. Pour into a cup suitable for
dipping the madeleines into and cover
with clingfilm.
7 When the madeleines are cool, dip,
one by one (narrow, scalloped end first),
into the lemon dip. Leave the
madeleines to set on a rack.
8 Mix the remaining lemon dip with
black food dye and a little extra icing
sugar until it becomes pipeable.
Transfer to a piping bag and cut a small
tip. When the white icing has set, use
the black icing to pipe ears, eyes and a
nose on each madeleine.

These madeleines are best eaten the
same day, and are especially good
with a hot cup of tea. The difference in
temperature between the hot oven
and the cold mixture/pan is what
makes these form that distinctive
‘hump’ that all good madeleines need.

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