Floral Madeleines
Updated 22 June 2023
Floral Madeleines: a delectable twist on the classic French treat. These delicate and elegant treats combine the rich flavors of chocolate with the beauty of edible pressed flowers. With their charming scalloped shells and enchanting floral patterns, these Madeleines are sure to captivate both the eyes and the taste buds. Whether you're looking to impress guests or simply indulge in a moment of refined indulgence.
Ingredients:
100g unsalted butter, melted and cooled
2 large eggs
100g granulated sugar
1 teaspoon vanilla extract
100g all purpose flour
1/4 teaspoon baking powder
pinch of salt
200g white chocolate
Assortment of fresh edible flowers - I used pansies & violas
Instructions:
Prepare fresh edible flowers by laying them between 2 sheets of parchment paper and sandwich them in the middle of a heavy coffee table book. This will ensure they are flat and ready for decorating.
Preheat your oven to 220c. Grease and flour a Madeleine pan and chill in the fridge.
In a mixer with a whisk attachment, beat the eggs, granulated sugar, and vanilla extract together for 8-10 minutes until the mixture becomes lighter in colour and thicker consistency.
In a separate bowl, sift together the flour and baking powder. Gradually add the flour mixture to the egg mixture, using a whisk to gently mix until a smooth batter forms. Finally gently fold in the cooled melted butter until combined. Do not over mix!
Cover the batter and refrigerate for at least 1 hour. (You can also prepare the batter and chill overnight) Chilling the batter helps the Madeleines achieve their characteristic hump.
Once chilled, spoon or pipe the batter into the prepared Madeleine pan, filling each mold about 3/4 full.
Place the pan in the preheated oven and bake at 220c for 3 minutes. This initial high temperature will help create the characteristic bump on top of the madeleines.
After 3 minutes, switch off the oven but leave the madeleines inside for an additional 7 to 8 minutes. This resting time will further enhance the development of the bump.
Once the resting time is complete, turn the oven temperature down to 160c.
Continue baking the madeleines at this lower temperature for an additional 2 to 3 minutes until they are golden brown and cooked through.
Remove the Madeleines from the oven and let them cool in the pan for a couple of minutes. Then transfer them to a wire rack to cool completely.
Melt the white chocolate on a medium power for 30 sec intervals until melted. Set aside.
Lay the edible flowers on a clean Madeleine pan and add a spoonful of white chocolate and lay the pattern side of the Madeleines on top of the chocolate and press gently down to ensure the chocolate is spread evenly.
Chill the Madeleine pan in the freezer for 20 minutes. Once chilled the Madeleines will lift easily off the tin to reveal the prettiest florals embedded in the white chocolate.
Enjoy these delightful Madeleines with a cup of tea or coffee! They are best enjoyed fresh, but you can store them in an airtight container for up to 2-3 days.