Madeleines with white chocolate and roses
In the second half of May we get really thrilled by the magic of the rose season gaining speed. That’s how we’ve chosen this month’s recipe – gentle, fragrant, obsessive. Just like a sunrise in May over the rose fields of Bulgarian Valley of roses. Do you want to know more on the fairy tale experience called rose-picking? Dive into its magic with our themed article, here.
And as our culinary metaphor of morning rose-picking we’ve chosen the French culinary classic, madeleines, touched by the scent of Bulgarian rose. Or better, fully coated. With our elegant rose-flavoured white chocolate with Bulgarian rose oil and rose petals. This recipe serves also as an extra bonus idea what to do with a melting chocolate on a hot day of May. And here how the magic happens…
MADELEINES WITH WHITE CHOCOLATE AND ROSES
Products:
for about 30 pcs
3 eggs
150 g white flour
150 g sugar
125 g melted butter
1 teaspoon baking powder
¼ teaspoon salt
the peel of 1 lemon
80 g Rosey’s mark white chocolate with roses
1 tablespoon Rosey’s mark roses for cooking and food decoration
- Stir the eggs and the sugar together using a mixer, till white and fluffy.
- Sift the flour together with the baking powder and the salt and add to the egg mixture stirring carefully.
- Then add the melted butter and the lemon peel and stir again.
- Cover the bowl with foil and let cool for a couple of hours in the fridge (the mixture has to be cold in order to achieve the madeleines typical shapes).
- Prepare the madeleines pan by buttering and sifting flour inside.
- Put one tablespoon of the mixture in each hole and bake for about 10-12 minutes at 180°C, till your madeleines get golden edges and bumps on top.
- Let cool completely.
- Melt the white chocolate with roses using a water bath and cover the madeleines with it. You can decorate with rose petals or nuts of your choice.
