Tag Archives: orange flower water


Tonight I finally made madeleines!  I have been desperate to make madeleines for weeks now but my main problem was that I didn’t own a madeleine tin.  I did a lot of research and visited every cookware store in the area but couldn’t find what I was after. Madeleine tins are elusive!  The one tin I could find had poorly defined edges and I thought that at that price it should be perfect.  Eventually I managed to find one on ebay for £8.50, only a 9 hole silicon one but it had nice crisp looking edges so I bought it.  Even better, when it arrived it was not evil orange as in the picture but a lovely red colour.  It arrived earlier this week and I would have made them before this evening but I was dead of cold, hence my lack of posts recently.  I had taken to my bed and stayed there!  Tonight, after over 12 hours sleep, I finally felt relatively well again and I couldn’t wait to get in the kitchen.  The time for madeleines had come! 


I chose this madeleine recipe from the dozens and dozens I’ve looked at because it didn’t use baking powder.  I was always told that if you use baking powder in a recipe you should cook it as soon as possible as it activates as soon as it is mixed with liquid.  Since madeleine recipes generally call for a period of rest before cooking I couldn’t quite see the logic in adding it.  I also liked it because it didn’t make dozens and dozens as most recipes seem to.  The end result is a beautiful light little cake, a perfect addition to afternoon tea I would say, although they were equally good as dessert.  I made them with orange flower water this time but next time may try for a lemon or vanilla flavour.  In an interesting discovery my mother can’t seem to taste orange flower water when I cook with it.  It’s more of an aroma than a solid taste but I love the delicate nature of it, to my mother it just doesn’t seem to register. 

Vanilla Madeleines

Makes 12 (Doubles easily to make ~21)

50g unsalted butter
1 large egg
40g caster sugar
pinch of salt
45g plain flour
1 tbsp orange flower water/1 tsp vanilla essence/zest of half a lemon
icing sugar for dusting

– First melt the butter and allow to cool.  (I usually microwave for 1 minute if straight from  the fridge but even so it sometimes explodes so cover it!)
– Beat together the sugar, egg and salt for 5 minutes using an electric mixer on high.  It should become thick and pale, or as the recipe said “as thick as mayonnaise”. 
– Sift in the flour (don’t just put it in you want to keep as much air as possible in the mixture). 
– Lightly fold in the flour then add the butter and orange flower water/vanilla/lemon.  Mix well but not too much as you are trying to keep it light and airy. 
– Leave to rest in the fridge for 1 hour. 
– Remove from the fridge and allow to stand at room temperature for 30 minutes. 
– Heat the oven to gas mark 7 and grease the moulds with a little melted butter. 
– Put one spoonful of mixture in each scallop, don’t fill the scallop, it will spread out when it goes in the oven. 
– Bake for 12 minutes.  (If you only have a 9 hole tin like I do then do it in two batches.)
– Turn out onto a rack to cool* and then dust with icing sugar before serving warm or cold. 

*I’ve never cooked with silicone before, except for the odd bun case, I was very impressed with how easy it was and how well they came out of the mould, I just tipped it upside down et voila, out they came!  I did stand it on a baking tray to cook though as I was worried that the wire racks in the oven wouldn’t keep it straight.

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Petit Pots de Creme au Chocolat with Orange Blossom Cream Recipe

I don’t have a photo yet as my camera died over dinner but I will be having this again tomorrow night and get a photo then. 

ETA:  Oops!!  I did have another chocolate pot for dinner but I ate it.  Ah well, I’ll just have to make then again some time.  Have a blurry unfocused photo for now just trust me when I say these are divine!

Petit Pots de Creme au Chocolat

Petit Pots de Creme au Chocolat Recipe

Makes 6 average ramekins

600ml single cream
225g plain chocolate
1/2 tsp vanilla essence
1 whole egg
5 egg yolks
40g caster sugar

– Heat the oven to Gas mark 2. 
– In a large heavy bottomed pan place the cream, the vanilla and the chocolate, broken into pieces, and gently heat while stirring until the chocolate is melted and the mixture smooth.  Then remove from the heat. 
– In a separate jug mix together the whole egg, the yolks and the sugar. 
– Mix the eggs and sugar into the chocolate while stirring constantly. 
– Pour the mixture into ramekins and cover with individual caps of tin foil. 
– Place the ramekins in a roasting tin filled with water to half way up the ramekins. 
– Bake for 1 hour then remove and chill before serving with Orange Blossom Cream. 

Orange Blossom Cream Recipe20g icing sugar
1 tbsp orange flower water (I found mine in Sainsburys)
100ml whipping cream (although double will do)

– Mix together the icing sugar and orange flower water until all the lumps are gone. 
– Add the cream and then use an electric whisk to beat the cream until it holds soft peaks.

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Filed under Desserts, Easy