For quite some time now I have longed to buy a madeleine tray so I could make my own madeleines having eaten them in Campagne in Kilkenny. Madeleines are little sea shell shaped puffs of sponge that are flavoured and decorated as the maker chooses. A little history from wiki
Some sources, including the New Oxford American Dictionary, say madeleines may have been named for a 19th century pastry cook, Madeleine Paulmier, but other sources have it that Madeleine Paulmier was a cook in the 18th century for Stanisław Leszczyński, whose son-in-law, Louis XV of France, named them for her. The Larousse Gastronomique offers two conflicting versions of the history of the madeleine. Madeleines were chosen to represent France in the Café Europe initiative of the Austrian presidency of the European Union, on Europe Day 2006.
I decided to dip my ones in chocolate and home made praline, I hope the folks at work today enjoy these, I ate way too many going to bed last night, I really should be named Augustus Gloop. My recipe below is adapted from the Completely Delicious blog.
332g Self Raising Flour
Pinch of Salt
300g of Caster Sugar
Zest of 2 Oranges
6 Large Eggs
255g of Melted Butter
100g Dark Chocolate
100g White Chocolate
100g Flaked Almonds
220g Caster Sugar
- In a bowl mix the orange zest with the caster sugar.
- With a hand whisk add one egg at a time to the sugar, beating the mixture on a medium to high speed until thickened.
- Use a spatula to fold in the melted butter, and then the flour.
- Cover and refrigerate batter for 3 hours.
- Preheat oven to 160c degrees and grease and flour a madeleine pan.
- Fill the shells of the madeleine pan with the chilled batter almost full. Bake until centers are puffed and edges are golden brown, 10-12 minutes. Let cool for a few minutes in the pan, then pop out onto a wire rack to cool completely.
- To make the praline, melt the sugar in a saucepan until golden brown. Once all melted add a squeeze of lemon and the almonds. Transfer to a lined baking tray, spreading out and allowing to cool. Once cool the almonds will be rock hard, break up in to pieces and blitz in a food processor till ground.
- Melt both your chocolates separately.
- Dip your madeleine in the chocolate followed by the praline.
Thanks for reading