This is a crazy week, but I rewarded myself with a bake I have been wanting to try, inspired by celebrity chef, Rachel Khoo. Made this for a Chinese New Year gathering at a lovely couple's place, such genuine and hospitable people. :) Oh! They even have a KTV system right in the comfort of their home, how cool is that? I hope they enjoyed the madeleines!
(Makes 24 Madeleines)
To make the madeleines
270g unsalted butter
260g plain flour
160g caster sugar
4 eggs
1.5 tsp baking powder
1 tsp salt
Zest of 2 lemons
To make the lemon curd
To assemble
24 raspberries
1. Sift the flour and baking powder together and set aside.
2. Melt the butter.
3. Beat the eggs and sugar until pale and fluffy and triple in volume.
4. Scoop about a quarter of the egg mixture into another bowl and mix in the melted butter and zest. This will make the butter easier to combine with the rest of the egg mixture.
5. Pour the butter, egg mixture into the remaining three quarter egg, sugar mixture and fold to combine.
6. Cover the batter with cling film and fridge for about 2 hours or overnight.
7. Preheat the oven at 200 degrees.
8. Grease Madeleine mould well before use.
9. In the meantime, wash the raspberries and set aside.
10. Spoon the batter into the greased mould.
11. Press a raspberry into the center of each madeleine.
12. Bake for 6 minutes before reducing the oven temperature to 160 degrees and bake for another 6 minutes.
13. Leave to cool until cool enough to handle.
14. Pipe a teaspoon worth of the chilled lemon curd into madeleines.
15. Dust with icing sugar and serve.
I love them too! The sharp lemon curd cuts through the sweetness of the madeleines. I'll be baking this again soon. :)
No comments:
Post a Comment