#6 #AmexForFoodies Lavender Infused Madeleines
Month #6 of 8, cooking with #amexforfoodies
This one is a special one because it draws on a classic French sweet whilst also using a rather under used culinary element.
What am I talking about? Madeleines and lavender of course!
Before you are scared off, these can be in front of you, warm and aromatic, in just 30 minutes! The baking time is just 10 minutes. If you have time, the best batter will form if you leave it over night but not necessary.
To give a little background - madeleines are a traditional French mini cake baked in a shell shape, achieved with shell-style baking molds like a doughnut or muffin tin. Their beautiful soft batter draws on similarities to a basic sponge mainly due to the high egg content which allows for a rich, aerated and fragrant cake result.
Their origin is traced back to the Lorraine Region, specifically the Commercy and Liverdun in the North East. The traditional base recipe is made from 4 simple ingredients - flour, sugar, eggs and finely ground almonds - which were inexpensive, accessible and cheap. In the modern world, there have been many alterations and twists on these four ingredients that saw a lot of influence from the British culture. The introduction of citrus and citrus zest as well as other fragrant spices such as cinnamon or nutmeg, have made madeleines into a rather diverse but also idealistically French baked good.
To go one step further into our deep dive, the madeleline was thought to have been developed as a way to celebrate the women, referenced in the shell/flower shape, specifically drawn from a historical figure of elegance and power named Lorraine. Others consider the small cake to have been created by a cook for Duke of Lorraine and King of Poland in the 18th Century. The cook, Madeleine Paulmier, wooed the son-in-law of the duke with these cakes which was soon requested by higher up, working it’s way through France soon after that.
Whatever you believe, whatever story was the truth, these shell morphed flowers are a true representation of the French culinary scene and it’s incredible beauty.
The one thing to know about madeleines is that they CAN be made by you. Made in your own home and enjoyed without stepping foot outside… perfect for the winter no?
The shape may be the fear factor, easy… order the molds off amazon or grab from your local home-wares store. Is it the resting time, not essential but if you have time it just helps the ingredients meld together and result in a fluffier product - nothing required from you apart from lifting the batter into the fridge. Why the weighing of the eggs? Eggs can be such varying sizes so when you grab 3 eggs compared to when I get 3 eggs here, how do we know they are the same size and this does very much vary batter when baking. Just pop your egg on a scale once broken into a bowl - don’t have a scale? Omit this step and just use smaller eggs and not those extra large eggs you see advertised.
These baked goods are honestly the easiest thing and require less effort than loafs, layer cakes or iced goods. They are part of the french culinary history and who doesn’t want to experience the flavours of French sweets right at home!
We loved visiting and sourcing fresh butter from a local dairy farm in France because this guaranteed quality madeleines and all baking for a matter of fact. Located a few hours outside of Paris, Ferme de l’Aiguillonnière is a cows haven. Babies are fed with mothers milk, free range farmed, fed well and treated right! They are Normandy cows which means they produce one of the most sought after meat and dairy products and let me tell you, they are a somber bunch. Slow, sleepy but so beautiful. They are never milked for more than a babies normal milking length and they are a happy bunch. You can taste the difference!
If you’re in France, it’s well worth a visit and they may just become your new go-to dairy supplier.
This recipe is a keeper and I hope that this has inspired you to cook and bake a little outside your everyday whilst still keeping it fresh and simple.
Tag myself (#cecilevadas) and Amex (#amex_de) if you feel inspired and whipped a batch up. Check out our prior #amexforfoodies recipe partnerships - Martinez Cocktail with a Smoked Salmon, Quick Pickled Grape Charcuterie Platter, Double Trouble Truffles , Heirloom Tomatoes with Homemade Ricotta, Shaved Fennel & Charred Cos, Stuffed Zucchini Flowers .
Lavender Madeleines
Ingredients
3 large eggs (roughly 50-55grams)
80 grams caster sugar
200 grams flour
5 grams baking powder
120 grams butter, melted
4ml lemon juice
1/2 tsp sea salt
2 tsp fresh lavender (1 1/2 tsp dried lavender)
Icing sugar to dust
Method
Pick the lavender and leave overnight to dry out.
In a bowl, whisk the eggs, sugar and honey for 3 minutes
Add the flour and baking powder and mix well for 4 minutes.
Melt the butter and whist it is still hot, whisk into the mixture. Add the lemon juice and salt immediately after, mixing for at least 1 minute.
Leave to rest for a minimum of 6 hours at room temperature, covered or overnight in the fridge, also covered.
Preheat the oven to 190℃, fan forced/ 200℃ conventional. Coat the Madeline moulds in butter using a pastry brush, spoon roughly 1.5 tablespoons of batter into the mould. Sprinkle with a few extra dried lavender flowers.
Bake for 10-11 minutes or until turning golden brown.
Leave for 1 minute before turning them onto a cooling rack. Sprinkle with icing sugar and enjoy.
