2019-04-01 Taste and Travel International

JO
RD
AN
E-
MA
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U

MAKES 12

Lavender Honey

Madeleines

OF ALL THE wonderful cakes and pastries from a French

patisserie, nothing stands out more for me than a simple,

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ĆĢÁàĆʼnőĆĢÚőĆŪäʼnĂäěěͿʼnĂÁłäàġĩěà͠ƋäűÁŅäÙäʼnőʼnäŅŪäà

slightly warm and make a great accompaniment to tea or

ÚĩƄääÁùőäŅÁġäÁě͠

All-Purpose Flour

¾ cup

Baking Powder

¼ tsp

Salt ¼ tsp

Eggs 2 large

Lavender

or Wild Flower

Honey

½ cup

Unsalted Butter

½ cup, melted and

cooled to room

temperature

1 IN a mixing bowl combine the flour, baking powder and salt.

Set aside.

2 IN another mixing bowl, beat the eggs and honey together,

until light and forming a ribbon, about 10 minutes. With a whisk,

gently fold in the flour mixture and drizzle in the melted butter

while folding. Refrigerate for 30 minutes.

(^3) PREHEAT the oven to 400°F. Place the oven rack in the middle
position.
4 BUTTER and flour madeleine pan. Freeze pans for 30 minutes.
Using a tablespoon or small pitcher, fill each mold about three-
quarters full with batter. Alternatively, transfer the batter to a
piping bag and carefully fill the molds.
5 BAKE about 6 minutes or until the madeleines are lightly golden
brown. Remove from the pan and let cool completely.
6 BATTER can be kept up to 4 days refrigerated in an air-tight
container. For a lemon flavour, add 1 tsp finely grated lemon zest
to the butter honey mixture before adding the flour.
APRIL–JUNE 2019 TAST E& TRAVEL INTERNATIONAL 53
F R A N C E
PROVENCE DESTINATIONS
Cook
it