1 egg
40g castor sugar
45g Plain Flour
50g Good Quality Butter ( Paris Creek is great )
2 Tablespoons of Icing Sugar
Pinch of sea salt
handful of fresh raspberries
cup of rose sugar syrup
Madeleine Mould Pan
Rosewater syrup
1 cup of water
1 1’2 cups of castor sugar
Rosewater to taste ( please use great quality )
METHOD
Place onto stovetop in pan until sugar dissolves. Preheat oven to 200 degrees, butter your pan. Melt the butter on stovetop and leave to cool
In a mixer beat egg and light and creamy, add castor sugar slowly and salt until it doubles in volume slowly incorporate melted butter
Fold through flour and spoon batter into each mould of pan and press in at least 3 raspberries into each cake. Bake for 7 – 8 minutes or until golden in colour
When they come out of the oven paint on sugar syrup, this will infuse your madeleine with a rose hue scent. Un mould them onto a beautiful china platter and sprinkle with icing sugar
Bon Appetit
Jenna XX
