Monday, June 14, 2010

Madeleines Recipe


Orange flower water 1 teaspoon
Grated rind. half + 1 tablespoon orange juice
100 g butter
120 g flour
Baking powder powder 8 g
1 pinch salt
2 large eggs
Icing sugar 100 g


In a large bowl, beat the eggs with the sugar, add flour sifted with baking powder mix with a wooden spoon melted butter slowly in a saucepan and then add it to the mixture gradually, mixing everything well, add the orange flower water, salt and a teaspoon of grated orange or lemon rind.

Let the rest

The Madeleines are typical French shell-shaped cakes, The shape of the madeleine is due to the mold shell into which they are cooked, very soft and tasty pastries. compound for 15 minutes at room temperature and in the meantime, turn the oven to 190 degrees.

When the oven reaches the set temperature, butter and flour the Madeleine mold, transfer the mixture into the appropriate molds left under a few millimeters from the edge, and bake about 12-15 minutes.

Just baked the Madeleine, pull from oven and let cool in pan (about 15 minutes), then put them on a grill to cool, before serving you can sprinkle with powdered sugar.

A simple variation on the chocolate Madeleine and to unite in the same mixture 50 g unsweetened cocoa powder removing 50 g of flour then continued in the same way, the original Madeleine

Wednesday, June 2, 2010

Homemade Cotton Candy

Cotton candy is like a light cloud, very useful for modeling various forms,platters, and desserts. As cakes, or drape a light cloud of cotton candy around ice cream, and mousse Although deteriorates quickly so it is advisable to prepare at the moment.

The key thing for the success of cotton candy is the temperature and the right consistency so that the particular wire whisk so subtle that harden in the fall. The surface which contains the wires must be dry and clean.

To facilitate the work, you should create a whip to measure, or alternatively you can also use two forks held back against the back. Do not forget a thermometer for cooking the sugar to reach a temperature of 145C ° not otherwise beyond this temperature the sugar becomes caramel.

sugar to make cotton candy:
Buy a cheap whip and cut the wires one by one metal before bending, so you'll get a whip several tips that will accelerate the production of wires in the processing of sugar candy.

250 g sugar
200 ml of water,


Melt sugar in a saucepan with water warmed slightly, put the saucepan on the stove in boiling thick syrup is important that the sugar remains dissolved. If some crystals begin to form, triggers a chain reaction that will soon fill the syrup. The crystals are formed if the syrup squirts on the walls of the pan and you mix the syrup and boil.

The walls of the pan clean, brush with cold water to stop the formation of crystals. Heat syrup to 145C ° controlled temperature with the thermometer before use should be warmed in hot water and soak it again after use in hot water, never put hot into cold water because it may break the thermometer in the rest basis of sugar because it is warmer, the temperature reading is wrong. Then dip the base of the saucepan in
cold water to stop cooking.

Cover the tray with baking paper work. With one hand hold the rolling pin over the paper and the other dip the whisk in the syrup and quickly switch back and forth on the rolling pin to form threads of sugar.

Pick very carefully the threads of sugar around the rolling pin and slide on. Cut the mass of cotton candy into two parts and give the desired shape in each half.