Former science teacher Severine Rutherford moved to Newcastle from France six years ago and has since established La Créme de la Créme, a pâtisserie business offering delicious baked goods for events and weddings. She also runs workshops where participants can learn how to master traditional French and English baking classics. Here is Serverine’s recipe for madeleines
- 125g unsalted butter
- 100g plain flour
- 20g ground almond
- 5g baking powder
- 100g granulated sugar
- 1tsp vanilla paste
- Dark chocolate orange, milk chocolate or white chocolate (for the coating)
- Preheat the fan oven to 210 degrees. • Gently melt the butter and leave it aside. Meanwhile, prepare the dry mixture.
- In a bowl, beat the eggs, the sugar and the vanilla paste.
- Use a sieve and add the dry ingredients to the wet mixture.
- Mix with a spatula.
- Add the melted butter and mix it.
- Transfer into a piping bag and leave it in the fridge for at least one hour. The feature of good madeleines is the bump that appears during the baking time. To make that happen, we need a thermal shock between the high temperature of the oven and the cold batter.
- Grease the mould and fill up to 3/4.
- Bake for 10 minutes until they are firm and puffed. Let them cool down on a wire rack.
- For the coating, if you have a silicone mould, put a square of chocolate in each mould and put the tray in the switch off oven for few minutes. When the chocolate has melted use a brush to spread the chocolate and put back the cooked madeleines at the top.
- Leave the tray in the fridge for about one hour.
- If you have used a metal tray, you can’t use the trick above, so just melt the chocolate and dip the madeleines into it.
La Créme de la Créme