Rosewater Madeleine with Rose Petal
The recipe for Madeleine cake originated in Lorraine, France where it was first called the egg cake. The dessert gained it's name and became infamy when Madeleine Paulnier baked it for a special party at Duc Stanislas Leszczynski Castle in 1755. The Madeleine is traditionally baked in a shell shaped bake plate. It is now the famous recipe of the city of Commercy-France, Madeleine Paulnier birth place.
BATTER FOR 15 MADELEINES
2 large eggs
150 g sugar
170 g bread flour
7 g baking powder
130 g butter
1 teaspoon of rose water
15 red rose petals, edible variety
The Day Before - Crystallization of rose petals
1 egg white
20 g sugar
On a plate, spread out the rose petals in one layer and lightly brush each side of the petal with a little egg white. Then, sprinkle the petal on both sides with sugar. Allow to dry overnight in a dry and warm place (such as near a radiator).
Day of Baking
- Whip the eggs with 150 g sugar.
- Add the flour and the baking powder to the mixture, mix until smooth.
- Melt 65g of butter gently over low heat.
- Meanwhile, add 65 g of butter to the flour-egg mix. Then, add in the warm melted butter and rose water. Mix everything.
- Let stand for 2 hours.
- Use silicone or traditional madeleine molds. If using traditional molds, butter and flour the molds.
- Divide the batter equally for each madeline.
- Preheat the oven to 200 ° for 5 minutes.
- Bake at 400°F for 10 to 12 minutes depending on the oven.
- Lay the crystallized petals on the warmed madeleines and serve.