Orange Blossom Madeleines

I don’t have any Guilty Pleasures. Why? Because most of my life has been shrouded with guilt, so much that I almost lost my life.


So now I’ve decided a pleasure is just that. A PLEASURE. No regrets, just immersing myself in what it is, a source of joy in my life.


Everything in moderation, nothing is taboo, and nothing is to excess. Balance is key.


So, if want fresh, hot, fluffy honey scented Madeleines straight from the oven, that is exactly what I will have…. No regrets

Ingredients:


120g Unsalted Butter, plus extra to grease

20g Dark Brown Sugar

15g Orange Blossom Honey (or any honey)

½ tsp Orange Blossom Water

100g Caster Sugar

120g Plain Flour

½ tsp Fine Salt

½ tsp Baking Powder

3 Large Eggs

Icing Sugar to dust

Method:


1. It’s crucial to start these the day before you want to bake to allow the batter to rest overnight. This lets the flour fully hydrate and the baking powder will give a much better rise in the centre. It will also allow the flavour to mature.

2. Brush your Madeline tray (preferably metal to allow for a more even bake) liberally with softened butter, set in the fridge to chill overnight.

3. Meanwhile add the flour, salt, caster sugar and baking powder to a large bowl and whisk to combine.

4. In a pan, melt the butter, brown sugar, and honey until smooth and dissolves. Add the orange blossom water and stir.

5. Make a well in the centre of the flour mix and add the eggs. Whisk until smooth. Slowly pour in the melted butter mix and whisk gently again until smooth.

6. Cover the surface of the batter with cling film to prevent a skin forming, then cover the top of the bowl with another layer to ensure it is airtight. Pop in the fridge to rest overnight.

7. The next day, preheat the oven 175C. Transfer half the batter to a piping bag and pipe your prepared pan ¾ full in each indent.

8. Bake for 5 minutes, or until the centre rises, then quickly rotate the tray 180C and bake 5 minutes more, or until golden and fluffy.

9. Immediately bang the tray on the worksurface to release the madeleines and wash. Run under cold water and brush again with butter.

10. Allow the butter to set on the moulds in the fridge while you dust your madeleines with icing sugar and eat piping hot, whilst dreaming of the second batch you are about to make.

11. This mixture will make 24 regular madeleines. Repeat the process and enjoy.