I’ve had this beautiful recipe for orange blossom madeleines bookmarked for a very, very long time.
You see, I had a very small bottle of orange blossom water that was of indeterminate age so I threw it out and made a mental note to pick up a new bottle; a mental note that kept popping up now and then and quickly disappearing back into the vortex of recipes and ingredients.
Turns out, I didn’t need to worry. The lovely older gentleman at the fruit and nut store assured me that orange blossom water lasts an age, and that his own half-full bottle was first opened over ten years ago.
Now, I’m not entirely convinced that I believe him, but it turns out that my new bottle of orange blossom water smelled exactly the same as the one I threw out. So don’t be put off by the overly perfumey smell of it, in small doses it produces an absolutely delightful flavour and aroma in food.
And then, the stars aligned.
I was happily googling and found my way to FoodimentaryTM, only to discovered that June 27 is orange blossom day. I had the recipe. I had the orange blossom water. It was time to get me some madeleines.
Now for those who don’t read recipes all the way through before beginning, please note that you have to start this recipe the day before as the batter needs to be chilled overnight.
I am going to be a little bit sneaky here… as I posted this minutes before Miss Angie over at The Novice Gardener posted her Fiesta Friday #22, I’m going to quickly share these yummy, orange-honey scented madeleines with this week’s party goers!
Orange Blossom Madeleines with Burnt-Honey Crème
* Before starting this recipe, please note that the madeleine batter needs overnight chilling.
Ingredients for the Orange Blossom Madeleines
- 190g butter (coarsely chopped, plus extra, melted, for brushing)
- 20g honey
- Rind of 1 lemon (finely grated)
- Rind of ½ orange (finely grated)
- Scraped seeds of ½ vanilla bean or ½ teaspoon vanilla bean paste
- 210g plain flour
- 190g caster sugar
- 3 eggs (lightly beaten)
- 1½ teaspoons orange blossom water (or to taste)
Ingredients for the Burnt-Honey Crème
- 80g honey
- 300ml pouring cream
- 2 egg yolks
- 40g caster sugar
- Cook butter in a small saucepan over medium-high heat until lightly golden, about 3-4 minutes and then remove from the heat.
- Stir in the honey, lemon rind, orange rind, orange blossom water and vanilla, and then cool to room temperature.
- Meanwhile, whisk flour, sugar and eggs in a bowl until smooth and creamy, then set aside to rest for 10 minutes.
- Gradually add the cooled butter mixture to the flour and egg mixture and beat until smooth and just combined. Cover with plastic wrap and refrigerate to rest overnight.
- For the burnt-honey crème, cook the honey in a small saucepan over medium-high heat until caramelised, about 2-3 minutes.
- Remove from the heat and add cream (be careful as hot honey will spit). Return to the heat and whisk to combine, then bring to the simmer.
- Meanwhile, whisk yolks and sugar in a bowl until the sugar dissolves, about 1-2 minutes. Add the cream mixture and whisk to combine. Return mixture to the saucepan and stir continuously over medium heat until mixture coats a spoon thickly, about 3-4 minutes.
- Strain through a fine-mesh sieve and set aside until required. The burnt-honey crème can be served warm or chilled.
- When ready to bake the madeleines, preheat the oven to 180ºC. Lightly brush a madeleine tray with extra melted butter, mopping up any excess that pools in the bases, then spoon in level tablespoons of the madeleine mixture into each mould.
- Bake until golden around the edges and humped in the middle, around 15 minutes or until firm in the centre, and then remove from the tray.
- Serve madeleines warm with burnt-honey crème.
This recipe is from the July 2012 issue of Australian Gourmet Traveller.