Making Madeleines
I decided to call this my ‘French Cooking Week’, since I was in the kitchen of my Hotelier school on Friday for a special occasion (in chef’s uniform too!) and this coming Friday am planning a big French meal with a friend at her house… she is determined that I taste frog’s legs before I leave France! 
As for this particular post… well I was extremely happy to do some baking with a friend on Monday with my new Madeleine cake mould! Why have I never used silicone moulds before by the way? They work like a dream! They cut out my very least favourite kitchen task: greasing tins.
Making Madeleines
I went for a recipe that doesn’t have too many ingredients I didn’t already have… David Lebovitz (author of A Sweet Life in Paris, which I read recently). He gives lots of tips on technique too. One of the pieces of advice is to leave the mixture in the fridge for 3hours-overnight… or at least one hour if possible. Well, I was planning on an hour, but since we couldn’t get the gas oven to light, they ended up with their 3 hours after all…
Making Madeleines
This was probably a good thing however! As when we put the mixture in the moulds & into the oven they rose like a dream! The ones above were only filled 3/4 full, but they didn’t quite go up to the ends, so next time I filled them pretty much full. Next time I’d like to try Rachel Khoo’s recipe (from the ‘Little Paris Kitchen show – so sweet!) but it requires a few extra ingredients like honey & lemon curd… will save that one for when I get home!
Proper Biryani
In the meantime Manasi cooked me a PROPER biryani. Something Seb has been telling me about. It was really good… a mixture of spices cooked in a way I have never tasted before… and hopefully I can steal the recipe 🙂
Proper Biryani
We glazed the Madeleines while they were still warm with orange-flavoured icing. They looked so beautiful and shiny! I say ‘looked’…. there is actually just one left. Time to put the kettle on then.
Making Madeleines
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