I love watching BBC on a Saturday morning. It’s filled with culinary gems and yesterday I found yet another one, the lovely Rachel Khoo. Loved her cozy Paris apartment though too small for me (she is tiny but come on, how could she not get crazy in that small cabinet of hers? And she had to do her bed every single damn day; I kind of do it now, though; OCD – 1 My Sanity – 0). Loved her take on the coq au vin (she made this amazing version on skewers; just love how this would make the French go “C’est un sacrilège!“) though I would make a mess of myself when eating it (the sauce looked SO good though that I just don’t care anymore if I end up with sauce up my nose).
And this young lady (gorgeous by the way with her bright red lipstick) loves butter and loves everything that does not involve dull ways of cooking as in the fashionable nowadays trends of light products, superfoods, zero sugar and zero fun. You got me there Rachel, yet again.
Do you know when you’re watching a culinary program and you just have to have that beautiful succulent piece of rib eye beef? Well, it happened with me however with these small gorgeous madeleines with raspberries and lemon curd. The lemon curd just did it for me (I could eat a jar full of it whilst Bolt runs the 100m). It made reminisce on when we had hot madeleines on one of our favourite London restaurants, Marianne (will do a review on it soon on the blog; a hidden gem just a few steps away from home) to soak up our espressos. The most vivid memory, however, comes from Le Meurice by Alain Ducasse in Paris. Maybe if I look through the window now I could see Les Tuileries.
We followed the recipe to a T and one can do no wrong with it*. Golden, fluffy, warm madeleines out of the oven with their lemon curd melting core. The smell wins me over every time I bake something. This time is special though as I can eat my precious madeleines straight out of the oven whilst being inebriated by their freshly baked smell (I hate waiting for the cakes to cool down; I once ate a warm cake, doing the opposite of what my mum had said; one of the worst tummy aches I ever had but I still want to do it again anyway). Rachel, you have yet another loyal fan and follower. And now my madeleines await me. As my Nespresso machine.
* we did not do the lemon curd ourselves, sorry for that. Too hungry for it. Before I leave, please do not fill the madeleines with too much lemon curd as you’re f*cking greedy and the madeleines exploded (it happened with me, mea culpa). Oh, and when putting the raspberries into the batter stick their bum upside up so that you can insert the lemon curd inside them.
// Rachel Khoo’s “Madeleines with lemon curd”
For the madeleines
3 free-range eggs
200g/7oz plain flour
10g/¼oz baking powder
1 unwaxed lemon, finely grated zest only
4 tbsp milk
200g/7oz butter, melted and cooled
punnet of raspberries
icing sugar, for dusting
For the lemon curd
1 unwaxed lemon, finely grated zest and juice only
pinch of salt
2 free-range egg yolks
1. Beat the eggs with the sugar until pale and frothy. Put the flour and baking powder into a separate bowl and add the lemon zest.
2. Mix the honey and milk with the cooled butter, then add to the eggs. In two batches, fold in the flour. Cover and leave to rest in the fridge for a few hours, or overnight.
3. Meanwhile, make the lemon curd. Put the lemon zest and juice, salt, sugar and butter into a small saucepan and heat gently until the sugar and butter have melted. Remove from the heat.
4. Whisk the egg yolks in a bowl, then add to the pan and whisk vigorously. Return the pan to a low heat and whisk constantly as the curd starts to thicken. Don’t stop whisking or the eggs will curdle (if the curd starts to boil, take off the heat). Once the curd thickens and releases a bubble or two, remove from the heat and pass the curd through a sieve into a bowl. Place cling film in direct contact with the curd and refrigerate for at least an hour, preferably overnight.
5. When you are ready to bake, preheat the oven to 190C/375F/Gas 5. Butter and flour a 12-shell madeleine tin. Put the lemon curd into a piping bag fitted with a small, pointed nozzle and place in the fridge.
6. Put a heaped tablespoon of batter into each madeleine shell and press a raspberry deep into the batter.
7. Bake for five minutes and turn the oven off for one minute (the madeleines will get their signature peaks), then turn the oven on to 160C/325F/Gas 3 and bake for a further five minutes. Transfer the madeleines to a wire rack and leave for a few minutes until cool enough to handle. Meanwhile, wash and dry the tin, then repeat the baking as for the first batch.
8. While the second batch is baking, pop the piping nozzle into the mound in each baked madeleine and squirt in a teaspoon’s worth of lemon curd. Repeat with the second batch, then dust with icing sugar and serve straightaway.