Submission: Orange Rosemary Madeleines

Photo courtesy Nathaly Charria

I'm excited to say that Haut Appétit is showcasing the first submission from a member of the public! Haut Appétit is running open submissions from foodies and fashionistas alike that want to share their best dessert and fashion trend with Haut Appétit readers! For more information on submitting see here. 

Alyssa Noui, foodie and writer of Suppingood blog has submitted this simply splendid Orange Rosemary Madeleine recipe with an Beet Goat cheese frosting, and her favourite fashion trend to match. Haut Appétit loves... 

Orange Rosemary Madeleines

**Adapted from Pâtisserie Lerch, via Paris Sweets

3/4 cup (105 grams) all-purpose flour
1/2 teaspoon double-acting baking powder

2 large eggs, at room temperature
1/2 cup (100 grams) sugar
Grated zest of 1 orange

1 tablespoon finely chopped rosemary

2 teaspoons pure vanilla extract
5 tablespoons (2 1/2 ounces; 70 grams) unsalted butter, melted and cooled

Sift the flour and baking powder together in a bowl.  With an electric mixer with the whisk attachment on medium-high, whip the eggs, sugar and orange zest to a fluffy pale color, anywhere from 2-4 minutes.  Add vanilla with the machine still running.  Fold the rosemary and dry ingredients followed by the melted butter by hand with a rubber spatula until blended and fragrant.  So as not to form a skin on the batter, press plastic wrap against the surface then create a tight seal around the rim of the bowl.  Chill for 3 hours.  The batter can stay in the refrigerator for up to 2 days.  Preheat a 400 degree oven with the rack placed in the center.  Lightly butter and dust flour on Madeleine molds.  Be sure to tap out all the excess flour.  Evenly divide batter into the molds, filling up to the top, using either spoons for a large Ziplock bag with the tip snipped off.  Bake large Madeleines for 11-13 minutes, miniatures for 8-10 minutes.  Madeleines that do not fall out of the pan onto a cooling rack may be coaxed out with a butter knife run along the edges.

Pic courtesy Nathaly Charria

For the Best Goat Cheese Frosting:

**Adapted from JoytheBaker.com

1stick unsalted butter, softened

4 ounces goat cheese, mascarpone and/or creme fraiche.  Use any combination as long as it totals 8 ounces

2 cups powdered sugar, sifted

1 tablespoons finely grated beets, mashed with a fork

1/2 teaspoon pure vanilla extract or scrapings of half a vanilla bean pod

1 teaspoons milk, depending on desired consistency

1/4 teaspoon fresh lemon juice

pinch of salt

Pic courtesy Nathaly Charria

In the bowl of an electric stand mixer, fitted with a paddle attachment, beat cheese/crème fraiche for 30 seconds, until pliable and smooth.  Add the butter and beat for another 30 seconds, until well combined.  Stop the mixer and scrape down the bowl as necessary.  Beat in the beets.  Add the powdered sugar, vanilla extract, milk, lemon juice, and salt.  Beat on medium speed until smooth and silky.  Refrigerate the frosting for 30 minutes before filling a piping bag (or parchment cone) and piping away!  Ice the top or cut lengthwise and fill, if desired.

Visit http://fantes.com/parchment-triangles.html to learn how to make a parchment paper cone. 

Alyssa thinks you should rock this Missoni Spring 2012 look to look fab while munching on a classic  madeleine...

Pic courtesy Suppingood

Tweet