I recently had the pleasure of receiving the most amazing organic edible roses whose scent was nothing like that from a standard shop-bought rose, they were just divine! I couldn’t help but think that that scent would be incredible if incorporated into a madeleines recipe.
Madeleines are small French butter cakes baked in pretty scalloped-shaped madeleine moulds. To capture the scent of the rose petals, I infused the butter used in the recipe with rose petals first, which resulted in a deliciously subtle sweet and fragrant flavour.
Rose Butter Madeleines
– 60g unsalted butter
– Handful fragrant edible rose petals (or use 1/4 tsp of rosewater)
– 50g caster sugar
– 1 egg
– 50g plain flour, plus extra for dusting
– 1/4 tsp baking powder
– 50g caster sugar
– 50g shelled pistachios
To decorate (optional)
– 100g white chocolate
– Pistachio Praline
– Dried rose petals
1. To make the rose butter madeleines, preheat the oven to 170°C/315F.
2. Melt the butter in a small saucepan over a low heat. Remove from the heat, add the rose petals and leave to infuse for about 30mins, swirling now and then. The butter should become fragrant with the rose petals. Have a small taste to check and if not leave for a little longer or add more petals.
3. Use a little of the butter to brush over the moulds of a madeleine tin. Then dust the moulds with a little flour, tapping out any excess. Whisk together the egg and caster sugar using a handheld or stand whisk until the mixture is pale and mousse like and has increased in volume.
4. Sift the flour and baking powder into the egg and sugar mixture and fold in gently until just combined
5. Strain the butter into the mixture, discarding the rose petals, and fold in gently until combined.
6. Place a heaped teaspoon of the mixture into each of the moulds of the madeleine tray and place the tray in the fridge for 30 mins.
7. Meanwhile, to make the pistachio praline, roughly chop the pistachios and place a square of baking paper on a tray.
8. Heat the sugar in a small saucepan over a medium heat, swirling regularly until dissolved.
9. Continue to heat the sugar until it caramelises, taking care not to burn.
10. Remove from the heat, add the chopped pistachios and quickly stir to coat in the caramel. Pour out onto the baking parchment and leave to cool
11. Place the praline in a chopper or pestle and mortar and grind to a rough consistency.
12. To finish the madeleines, remove the madeleine tray from the fridge and bake for approximately 12-15 mins until risen and springy to the touch. Remove from the oven and leave to cool for a few minutes before gently removing each madeleine from its mould using a palette knife. Leave to cool on a wire rack.
13. Melt the white chocolate in a cup or small bowl in the microwave. Dip the tip of each madeleine in the white chocolate and place on a sheet of baking paper. Sprinkle some pistachio praline and rose petals over the top. Enjoy immediately!
Cove Cake Design was founded in 2013 by Suzanne Brady. A former scientist, with a PhD in Biochemistry followed by a career working for Cancer Research UK, Suzanne discovered a natural love of baking after becoming a full-time mother in 2008. A keen student, she completed a Professional Masters Certificate in Cake Decorating, Royal Icing and Sugar Flower Techniques at Squires International School and a PME Knightsbridge Diploma in Sugar Flowers. With an eye for perfection Suzanne subsequently honed her skills with online and self-taught techniques. And so in 2013 Cove Cake Design, a nod to the stunning Sandycove area of Dublin where Suzanne and her family call home, began its baking journey.
From the outset Suzanne’s ethos has been to work closely with each client, drawing on a wide source of inspiration to create a bespoke cake unique to each occasion. With a delectable menu reflecting the quality of ingredients sourced and the design precision with which Suzanne decorates each cake it is unsurprising that Cove Cake Design has flourished into a thriving home business whose cakes have been recognised and featured in numerous magazines and blogs from around the world.