Hi everybody!

Today I’m revisiting a classic French pastry, the very popular madeleine! Traditionally it is flavored with lemon or orange zest, but today we are going to give them a taste of summer with some lavender. I bought some edible lavender flowers last summer when I visited Terre Bleu Lavender Farm (you can read more about it here) and I was looking for a good occasion to use it, so with the warmer days coming, I felt like it was the right time!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Madeleine is one of the most famous and traditional pastry in France and also one that I had countless times in France. Madeleine is originally from Commercy in Lorraine in the North East of France. The most popular story surrounding the madeleine is that on the way to the Camino de Santiago, a famous pilgrimage in Spain, a young girl named Madeleine was offering them to the pilgrims. The shape came from the shape of the scallop shell, where they were originally baked in. In France, it is very common to have it as a snack, or even for breakfast, and it is a must have with your tea or coffee!

Let’s start baking!

Ingredients (for 18 madeleines):

• 2 eggs
• 2 tsp lavender flowers
• 2/4 cup flour
• 2 tsp baking powder
• 4 tbsp sugar
• 1 tbsp lavender honey (if you can find, if not regular honey will do)
• 90g butter
• Pinch of salt

Preparation:

1- In a mixing bowl, add the eggs, sugar, salt and honey. Whip until the mixture is light and fluffy ( It should almost double the size).

2- In a mortar, crush the lavender flower. This will help to release the oil and give more flavor to the madeleines. Add them in a saucepan with the butter. Put on low heat so the oil of the lavender flowers have time to infuse into the butter.

 

 

 

 

 

 

 

 

3- Once the butter is melted, pour it into the mixing bowl and mix well until you get a homogeneous mixture.

4- Sift the flour and baking powder and mix well again.

5- There are several tricks to get fluffy madeleines. First, once the preparation is done, scoop with a spoon or pipe the mixture into the madeleine pan. Let them rest for at least 1h in the fridge. In the mean time, preheat your oven at 390 F.

6- After at least 1h has passed, place the madeleine pan in the oven and let the door a little bit open. Bake for 5 min, then close the door and bake for 5 more minutes. This technique creates a thermal choc to the madeleine, giving them the traditional bump on top.

Let them cool down and enjoy! They are perfect with a tea or coffee, but I also love to have them for breakfast.

 

 

 

 

 

 

 

 

I hope you will enjoy this recipe! Let me know in the comment what you think about this recipe and if you liked it.

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