Monday, October 10, 2011

Rosebud Madeleines

Been meaning to bake these forever but I never got around buying a madeleine tin. I had intentions to get an antique madeleine tin when I was in Paris. But we didn't have time to check out the march├ęs or go to Le Halles where all the cookware shops are. Sigh. Well, I suppose I'll need to plan for another trip then! Back to these Rosebud Madeleines. I ended up buying a silicon 28-cavity madeleine mould. The upside of using a silicon mould is that you don't have to grease and flour the mould as you would with a regular tin. The downside is the groves in the cavities aren't as deep and I didn't get the nice shell design. Nevertheless, the results were good. It's a very simple batter recipe but the key is to let it sit in the fridge for an hour. Just like pancakes, the batter needs to bloom so you get it spongy. I found a lovely bottle of organic rosewater from Ben's General Store (also bought a bottle of orange blossom water) and love the subtlety of it fragrance in the madeleines. They're quite addictive if you asked me and I intend to make more the next time. I ended up with only 25 madeleines with a single recipe here. Ordinarily, madeleines are plain and eaten with a cup of coffee or tea. You'll see some even dunking them into their beverages! But, I'll be tinkering with more of these soon and swap the rosewater for orange blossom, lime zests, honey or even cinnamon...

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