Zallotti Blossom and Honey Madeleines

Ingredients

Ingredients for 1 x 20 cavity mini madeleine mould 

• 120g plain flour 
• 5g baking powder 
• 10g ground almonds 
• 60g unsalted butter 
• 75g eggs 
• 60g caster sugar 
• 38g full fat milk 
• 38g honey 
• 1 punnet Zallotti Blossom – flowers stripped off the stalks and finely chopped 
• Tempered Xoco Gourmet 80% Tuma Yellow dark chocolate   
• Cornabria Blossom and/or Zallotti Blossom flowers to decorate 
• Extra flour and spray oil to dust moulds

Method

• Prepare a madeleine mould – if silicone, spray lightly with baking release oil, if metal, spray with oil then and dust with flour. 
• Blitz the almonds, flour and baking powder together in a blender (eg. Thermomix) until almonds are very fine.   
• Melt butter gently and set aside to cool slightly. 
• Whisk eggs and sugar together until light and fluffy.  
• Fold the dry ingredients in to the sugar and egg mix, then stir in the honey, milk, then butter and finally the Zallotti Blossom. 
• Place mix in a tub, cover and rest the mix for at least an hour (can be overnight) 
• Pipe the mix into the prepared tins to nearly full. 
• Bake at 180C for approx 10-12 minutes until golden brown and risen (different ovens and size of tins will affect cooking time). 
• Best served immediately, but you can also let them cool to room temperature, and dip one end of the madeleines in tempered dark Xoco Gourmet chocolate and decorate with a Cornabria Blossom and/or Zallotti Blossom flowers. 

Recipe: Shona Sutherland