Browsing Tag


BAKING cakes and sweet bakes

Honey Lavender Madeleines

April 19, 2010
I am extremely frugal when it comes to using my last 10 grams of lavender; I even packed it up and put it away in the freezer to save until the time I was certain that my next batch is on its way. Just recently I found a huge stash of very fragrant lavender when I was rearranging my cabinet. It sat somewhere at the back, tucked away, with a bunch of other things I didn’t remember I had like Hungarian paprika (suggestions to use this?), pearl sugar and some very adorable cupcake decorations.
I’m one happy, happy girl to have so much lavender at hand. As soon as I asked for things to do with it on Facebook, I got some really interesting suggestions like lavender ice cream, lavender vanilla cake, lavender granita, lavender iced tea, macarons and lavender lemon shortbread (which I hope to try out over the next few weeks1). But what I really had on my mind were honey lavender madeleines. Especially because I’ve had the mould for a few months now, and I’ve been itching to use it!
Making honey lavender madeleines
For the madeleines, I started off with a honey madeleine recipe from Paris Sweets. Instead of the lemon zest, I used the lavender. And I didn’t just throw the lavender in the batter but came up with a pretty ingenious way to infuse all the lavender goodness into the batter: I first rubbed the lavender in my hands for it to get all nice and fragrant and then I put it in the pan with the butter that needs to be melted. This way the butter absorbs all the flavours beautifully and with the heat, the lavender releases more flavour! To sound more exotic, this recipe could actually be called honey madeleines with lavender infused butter.
I used a tin pan for large madeleines, but the smaller ones look adorable too. While buttering and flouring the tin might be an additional step, just please stay away from the silicone moulds – they make the madelines look so artificial with the shiny surface and uneven browning. The dark non-stick variety might solve the problem, but you will have darker madeleines.
How did they turn out? Little bites of goodness! My hands are still fragrant with the lavender I rubbed, and my fingers still buttery (and now the keyboard) with the half dozen madeleines I just snacked on. Will I be making them again? Yes, tomorrow!
Honey Lavender Madeleines

Honey Lavender Madeleines

Yield: 12 large madeleines or 36 small ones.
Adapted from: Paris Sweets
3/4th cup / 105g flour
½ tsp double action baking powder
5 tbsp / 70g butter
1 tsp lavender, rubbed to release flavour
2 eggs
1/3rd cup / 65g sugar
1 tsp vanilla extract
1 tbsp honey
  1. Sift together the flour and baking powder. Set aside.
  2. In a saucepan, melt the butter with the lavender. Let it cool.
  3. In a bowl, whisk together the eggs and sugar until pale and think, about 2-4 minutes.
  4. Add in the vanilla extract.
  5. With a silicone spatula, fold in the dry ingredients, followed by the melted butter and honey.
  6. Mix until just combined.
  7. Transfer to a disposable piping bag and clip the end. Let this rest in the refrigerator for at least 3 hours. (you can keep it upto two days – the longer the better – this gives the madeleine it’s characteristic hump.)
  8. Butter and flour a madeleine pan, covering every millimeter of it, else the madeleine won’t come off easily.
  9. Pipe the batter into the madeleine pan until almost full.
  10. Bake in a preheated oven at 200C / 400F for 10-11 minutes or until your finger springs back when you touch the centre of the madeleine. The baking time for smaller madeleines will be shorter by 3-4 minutes.
  11. Remove from the oven and eat the madeleines! If you’re going to be storing it for later, then transfer to an airtight container as soon as they’ve cooled.

Time for Tuiles

January 29, 2009
It’s 11:30 pm and I’m typing super fast to put this up in time for this month’s Daring Bakers’ challenge. This month the bakers baked French Tuiles. I’ve always wanted to try making these and this challege forced me to make it, instead of simply letting it remain in my list of things to do!
Strawberry Tuile

I’ve to admit, I haven’t been a good Daring Baker this time (heck no, a couple of times!) – instead of making these well in advance and posting just when the clock struck 12, I baked them just this morning. Luckily, these were very easy to make and were ready in minutes if you don’t count the resting time of the batter in the fridge.
This month’s hosts Karen aka Baking Soda at Bake My Day! and Zorra aka Kochtopf at 1x umrühren bitte have chosen the recipe for the Tuiles from The Chocolate Book by Angélique Schmeink and Nougatine and Chocolate Tuiles from Michel Roux. You could hop over to Karen’s blog for the complete recipe!

Strawberry Tuile

Strawberries are in season ans seemed like the perfect light accompaniment to the tuiles. Would be better with some whipped cream, though. This was a fun challege and left me wondering why I hadn’t tried making tuiles sooner!

Do check out what the Daring Bakers’ brigade has been up to this January.

BAKING cakes and sweet bakes

Daring Bakers: Chocolate Éclairs by Pierre Hermé

August 31, 2008

All the Daring Bakers are back this month with Pierre Hermé Chocolate Éclairs. When I got to know of the challenge, I wasn’t too excited. Chocolate Éclairs aren’t something I’m particularly fond of. And when I sat down to think why, I remembered a time when I was a child and I was having a chocolate éclair – there was something about it that wasn’t quite right. And after that I’ve never bought them, and when I’m offered some, I can’t help but politely decline.

This month’s challenge is hosted my Meeta and Tony Tahhan (which is where you can go and have a look at the entire recipe!).

This was by far one of the easiest DB challenges I’ve participated in and that’s a very good thing when I’m baking on the day I’m supposed to post. ;-)

I halved the recipe and I filled the éclairs with whipped cream and topped it with the chocolate glaze. Another idea I was toying with was filling the éclairs with whipped cream and some chopped peaches and then giving the éclair a white chocolate and vanilla bean glaze. That would be something! I had some funky icing pens, which I used for making my éclairs a little more pretty.

Visit the Daring Bakers’ Blogroll to see what the other Daring Bakers have been up to!

Update: I completely forgot to mention that i did try it, I just took a bite of it. It defintely didn’t bring back old memories -which is a good thing. But more importantly, I made these for my friend who’s a huge éclair fan and it was worth it. :-)