September 2, 2016 by dgarnett2013
Honey and rose water madeleines: The Violet Bakery by Claire Ptak, adapted by DG
Makes 12 madeleines
These are best eaten as soon as possible after baking.
- 100g unsalted butter, melted plus more for greasing the mould
- 1 tab honey
- 2 tsp rose water
- 100g caster sugar
- 2 eggs
- 100g plain flour, plus more for dusting the mould
- ¾ tsp baking powder
For the icing:
- 2 – 3 tabs rose syrup
- 100g icing sugar
First, prepare your madeleine mould. Melt a good amount of butter and leave to cool slightly, then brush it in the mould and dust with flour. Place the mould in your freezer for 5 – 10 mins, then repeat the process. Keep the mould in the freezer until you are ready to use it.
Preheat the oven to 160℃.
In a heatproof bowl set over a pan of barely simmering water, carefully melt the 100g butter, then remove it from the heat and leave to cool slightly.
Add the honey to the butter to dissolve it, then add the rose water.
In a bowl, whisk together the caster sugar and the eggs until smooth. Whisk in the melted butter and honey mixture.
In another bowl, whisk together the flour and baking powder. Whisk this mixture into the egg and butter mixture until smooth. Spoon the batter into the prepared mould.
Bake for 12-15 mins, until the madeleines have formed a peak in their middles and the tops spring back to the touch. Remove them from the oven and leave to cool in the mould for a minute or two while you make the icing.
Whisk the rose syrup into the icing sugar until it is runny.
Turn the madeleines out of the mould and dip them in the icing.
Serve right away – they are best eaten within the hour. (You can make the madeleine mixture in advance and bake it just before you want to serve these.)
Made at the very end of the summer holidays. Sun going, but watering continues.