Rosemary & Strawberry Madeleines with White Chocolate

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SONY DSC

 

Hello Dear Wonderful Readers!

How are you all doing today? Is the Christmas season turning out to be wonderful for you as well? It’s been a month of many changes for us, starting with potty training my son (Phew!!) and introducing cows milk into his diet and making him learning to say ” Boww boww” when you see a doggy. My son has also started learning to eat on his own and when I mean eat I mean spill half of what’s on his plate and the other half may find it’s way to his mouth but first it has to be on a place on the table/floor (other than his plate) and then into his mouth! (Lol!!).  Its a long process but at the end I am so proud of him for every piece of fruit that he eats on his own. We have officially said “No” to keeping a nanny too, that means lesser number of posts (but more time with my son).

So I wanted to start my Christmas inspired baking with simple, sweet, light and airy madeleines and they are unbelievably yum! This one has rosemary infused with the sweetness of strawberries giving it a wonderful twist and the sweet and spicy aroma of strawberries, rosemary and vanilla is just delightful! The basic madeleine is just the right kind of sweet with a cup of hot coffee right? This one infuses fruit and herb to give  a delicious twist to the French Madeleine. Personally I think they are miniature versions of cupcakes which look like cookies! What do you say? Not really sure why they are classified as cookies! Yes I know some cookies are soft and gooey as opposite to crunchy and chewy but Madeleines are light and airy, soft and spongy like cake! Yup I am going to say they are like butterfly kisses sent from a cupcake 🙂 Ok so here is how I made them!

Ingredients :-

  1. Butter – 120gms
  2. Rose Mary – 2 tbsp (chopped)
  3. Strawberry – 1 +1/2 cup
  4. Flour- 250 gms
  5. Sugar -150 gms
  6. Baking Powder – 1 tsp
  7. Eggs – 3 at room temp
  8. Red colour – 5 – 6 tbsp
  9. White Chocolate –  200 gms

Instructions :-

    1. In a clean sauce pan, add the butter and melt. Then add the chopped RoseMary to the butter and let the butter simmer for a few mins ( Make sure not burn the butter). After 2 – 3 mins turn off the flame and leave the butter mixture to rest for 15 to 20 mins
    2. Clean and de-stem fresh strawberries and chop them up into small pieces
    3. Then using a stick blender, blend them into a nice thick puree. Your puree should measure to one cup
    4. In the bowl of your stand mixer, add the eggs and sugar. Using the paddle attachment, blend on medium till the eggs are nice and foamy
    5. In another bowl add flour, baking powder and salt
    6. Once the egg mixture is foamy add the strawberry puree and mix for combine
    7. Then add the flour mixture to the wet mixture and mix only to combine ( do not over work the batter)
    8. Now using a strainer, pour the melted butter into the mixer bowl making sure not to drop any chopped rosemary into the batter
    9. Add as much food colour as required
    10. Now butter and dust your madeleine trays with butter and flour and scoop out the strawberry batter into the moulds
    11. Set the madeleine tray into the fridge for 20 mins
    12. During that time pre heat your oven to 180 c
    13. After 20 mins pop the tray into the oven and bake for 6- 8 mins
    14. You will know when the madeleines are done when they become slightly golden from the sides
    15. Once they are done, take them out of the oven and set to cool for 5 mins. Then take them out of the tray and place on a wire rack to cool
    16. While they cool, melt your white chocolate in the microwave at 20 sec intervals (strict in between)
    17. Once the madeleines have cooled completely, dip them into the white chocolate and place on the cooling rack to dry
    18. Serve along with a hot cup of coco/coffee, as you like 🙂

 

 

 

 

 

 

White chocolate peach cake with rosemary pomegranate SwissMeringue Frosting

 

 

 

 

 

 

 

Hello everybody!! My baby turned one!! Yes!! Can you believe it?? Its been one whole year and my baby is already running around and eating cake! I love baking and as much as I love who people make such wonderful detailed sculptures and I also loved making them a few times ( with fondant) i have decided that I will never make a cake with fondant or gum paste ever! I just think there is so much more to baking and fondant just makes be forget why I started baking in the first place 🙂

So when I was asked what cake I would make for my baby, I was quick to say “not a fondant cake!! for sure! and the end result was this. The last cake I made was for my husband on his birthday and that was just so much chocolate I decided I wouldn’t do the coco thing anymore. So here is my babys first birthday cake with white chocolate and peach. The frosting is a rosemary infused pomegranate meringue butter cream. And I wanted to share the recipe with you.

Ingredients :-

  1. Eggs – 4 ( separated)
  2. Pomegranate – 1 cup
  3. Powdered Sugar – 1 cup
  4. Butter – 250 gms ( room temp)
  5. RoseMary – 3 long sprigs

Instructions :-

  1. Firstly take the pomegranate and cut it into four and slowly pop out all the seeds within
  2. once you are done with the whole fruit, put the seeds into a mixer and grind for 5 mins
  3. Then strain the juice into a pot. You don want any seeds in the juice
  4. Now heat the juice on a low flame. Add the rosemary to the juice and let it simmer
  5. Let the juice reduce to 90%. You will see that the colour is almost purplish. (Don’t worry)
  6. Now let the reduction cool down
  7. In another pot, on a double boiler, add the egg white and sugar and mix well
  8. Mix till the sugar and eggs have combined well and the vessel is just warm ( don over do it, you will have scrambled egg white)
  9. Now take it off the heat and whisk for 5 mins
  10. You will see how the egg whites turn nice and glossy and slowly form peaks ( 10mins)
  11. Now slowly add the butter a little at a time ( do not pop it all in at once)
  12. You will see the mixture curdle. But trust me do not stop whisking!! it will go back to the nice firm peaks. Just give it time. Now turn your whisk on high and whisk for another 10 mins
  13. I know there is a lot of whisking but trust me it tastes so much better that just butter cream
  14. When you see the mixture come to the required  consistency add the pomegranate reduction
  15. Finally pop the frosting into your piping bag and you are all set to pipe out your design
  16. You can store the frosting for one week in an air tight box