Food

Madeleines

So I love to cook. Specifically I love to bake.

My Grandma was a cake decorator, quite and amazing one if I do say so myself. My Nanna is an amazing cook and baker as well but my Grandma what she could do with some fondant and royal icing. She was amazing.

I have happy memory on happy memory watching her make wedding cakes and christening cakes. Her teaching me how to make royal icing and setting me up with her stencils to learn lacework and piping basics.

I always loved cooking with her. When she died baking became a way that I remember her.

Even if i’m not thinking about her the second I start a basic cupcake recipe or I buy a new cookbook and flip straight to the desserts section, there she is filling up my memories.

When I cook something new I always have that pang that I wont be able to ask her what she thinks of it. 

I’ve been on a French Baking kick recently because I love how simple and beautifully flavoured any French desert I’ve ever had is. This week I decided to try my hands at a French classic, Madeleines. 

I made classic Lemon Madeleines from the book “The French Baker” by Jean Michael Raynaud. Served with a strong Assam black tea with honey and lemon, they were a slice of heaven.

I wasn’t going to post about them just enjoy them but I wanted to share them with someone. 

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