About a month ago, I read a really great review of this cookbook on email@example.com
And I decided to buy it for my husband because he adores chocolate. (Ok, do it is a present for him that I will use haha).I figured I would surprise him with it along with some goodies from a recipe in the book. And as I ogled the recipes, I found this one. Somehow, I thought the combination of white chocolate and lemon would be lovely and it gave me an opportunity to try my new madeleine tray.
The result was gorgeous! It was so simple to do but I would recommend having 2 madeleine trays. I like taking one out and putting the next one directly in!
I didn’t have a very well defined shell shape but it doesn’t matter! I will work on it! I put a dass of powdered sugar to make them look prettier :).
So, here is the recipe in case you want to have a go at it!
Makes 36 [I got about nearly double]
Prep 15 minutes
Cooking 35 minutes
2 1/3 cups all purpose flour, plus extra for dusting
4 ounces white chocolate, coarsely chopped
4 eggs[I used large at room temperature]
1 cup plus 2 tablespoons superfine sugar or granulated sugar
1 stick unsalted butter, plus extra for greasing
1 1/2 teaspoons baking powder
Grated zest of one lemon
Powdered sugar, if desired
1. Preheat oven to 350°F(175°C)
2. Grease a 12 cup madeleine pan with butter and lightly sprinkle with flour.
3. In a heatproof bowl set over lightly simmering water, melt the chocolate and butter. Be sure not to let the bowl come into contact with the water. Set aside to cool for a few minutes.
4. Beat the sugar and eggs in a large bowl with an electric hand mixer until pale and foamy. Add the cooled butter and chocolate mixture.
5. Sift the flour and baking powder together and carefully fold it into tge chocolate mixture.
6.Beat in the lemon zest until the mixture is smooth and glossy.
7. Using a spoon, put the mixture into the cups, filling them only about 3/4 full. Bake for 10 minutes or until they turn light gold. Immediately put them on a cooling rack and repeat with the rest of the mixture. Make sure you grease and flour the mold each time you start a new batch!
Enjoy! Xxxx Natascha