Happy Valentine’s Day everyone! Both Chap Goh Meh (Chinese Valentine) and Hallmark Valentine! :]
And to my dearest, you probably are on your way to Zanzibar now and with the spotty connection, you probably won’t see this at all. I’m not even sure if my blog is still part of your feed, considering how dormant it has become for the past few months. Anyway, I hope this will be the last Valentine’s Day that I will be spending apart from you, although we have never celebrated this day together or apart before. I personally don’t believe in this hallmark holiday, and with good reason. Prices of everything is jacked up – from flowers to dining. You see couples walking around with cheesy bouquets of teddy bears or red roses. This is not me being sour grapes, because I’ve never been one to like bouquets. Don’t get me wrong, I love flowers, but only when they are growing in the ground in their natural state. I hate the transient quality of cut flowers – they are beautiful for perhaps a week, before they wilt and die. And besides photographs, you have nothing else to show for the flowers that you received on Valentine’s Day. I much prefer gifts with permanence
Anyway, speaking of Valentine’s, this would also be one of the first in recent years that I won’t be going out for a meal with my closest girl-friends. And that’s because two of my girl-friends got attached, and more importantly, hitched to their dream guys, recently. And since I got engaged recently as well, our recent meet-ups circle around wedding dates, wedding gowns, and other wedding preparations. Truth to be told, I’m getting a little sian of it all, and am of a mind to have a really tiny wedding with lots of dessert. That’s all :]
This is a simple recipe and somehow the ispahan flavour combination never fails to remind me of love and romance. I guess it’s probably because of the rosewater. Anyway, a few tips on making madeleines which I picked up recently after baking tons of them for a bake sale – always make your batter the day or night before – a rested batter results in a larger bump. Also, be sure to chill your madeleine pan before you bake, this will help with a larger bump as well. Another tip I got from Dorie Greenspan was to place my madeleine pans onto baking trays, and to chill both before baking. My madeleines did have crazily huge bumps, but I’m not sure how much was due to the chilled overnight batter, the chilled pans or the chilled trays, so my advice is to just use all three!
- 120g caster sugar
- 20g trimoline or glucose syrup or honey
- 130g cake flour
- 130g eggs (about 2 extra-large or 2.5 medium sized eggs)
- 1 tsp baking powder
- 20g milk
- 2 tsp vanilla extract
- 2 tsp rose essence or rosewater
- 130g clarified butter (browned butter)
- 30g freeze-dried raspberries
- In a bowl sift together cake flour & baking powder.
- In another bowl, add together sugar, trimoline/glucose, vanilla extract, eggs. Mix all lightly until just combined. Do not whisk.
- Fold in the flour mixture until it is well incorporated. Next, gently stir in the milk, rose essence, clarified butter & raspberries. If you do not have clarified or browned butter, just simply measure 150g of normal unsalted butter, and heat the butter in a pan until you see brown bits in the butter and the butter emits a hazelnutty smell. Allow it to cool before folding it as above.
- Refrigerate the mixture for 1 hour, or preferably overnight.
- Brush madeleine molds with melted butter then dust lightly with cake flour. pipe mixture into molds until ⅔ full then bake in preheated oven of 190C for 11-13 mins until golden. knock the mold on the counter top to remove the madeleines and let cool on wire rack.