Madeleines with fresh raspberries and lemon curd

Rachel Khoo is my new favorite television chef. Here series on BBC, follows the very British Khoo, who, after completing her classical training at the Le Cordon Bleu, set up a restaurant for two in her tiny Paris apartment. Her series titled “The Little Paris Kitchen,” and can be seen on YouTube.

Her love of food and Paris is contagious, but don’t expect fussy French food. Khoo specializes in rustic dishes with her own flair.

Her Madeleine recipe is perfection and easy to follow.

Whisk the butter, sugar and eggs until pale and fluffy.

In a separate bowl, combine the flour and baking powder. Fold the flour into the butter mixture, then add the honey, lemon zest and milk.

Whisk until smooth.

Ladle the batter into a buttered and floured tartlet or mini muffin tin, unless you’re lucky enough ton own a classic shell Madeleine tin.

Fill only about 2/3 full.

Pop a plump raspberry in the center and run into a preheated oven.

Bake for 5 minutes at 375′ then turn the oven off for 1 minute, turn the oven back on at 325′ and cook an additional 5 minutes.

Pipe about 1 teaspoon of lemon curd into the center of the hot Madeleines.

Dust with powdered sugar,

and as always, enjoy!

bon appétit ~ Caroline

 

Here’s what you’ll need:

1/2 cup (1 stick) plus 5 tablespoons soft unsalted butter

3/4 cup  sugar

3 whole eggs

1  1/4 cup plus 2 tablespoons all-purpose flour

2 teaspoons baking powder

zest of 1/2 lemon

4 teaspoons honey

4 tablespoons whole milk

confectioners sugar for dusting

Whisk the butter, sugar and eggs until pale and fluffy.

In a separate bowl, combine the flour and baking powder. Fold the flour into the butter mixture, then add the honey, lemon zest and milk.

Whisk until smooth.

Add the batter to your tin and drop a ripe raspberry in the center

Bake for 5 minutes at 375′ then turn the oven off for 1 minute, turn the oven back on at 325′ and cook an additional 5 minutes.

 

 

lemon curd recipe:

zest of 1/2 lemon

juice of 1 lemon

1/4 cup salted butter

3 egg yolks

6 tablespoons butter

melt butter over low heat in a small sauce pan

add lemon zest and lemon juice

whisk the egg yolks in, one at a time whisking constantly so the yolks don’t scramble

add sugar and cook until thick enough to coat the back of a spoon