Raspberry madeleines with rose water cream - recipe

Raspberry madeleines with rose water cream

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For the madeleines

For the rose water cream

For the decoration

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  1. 1

    Preheat the oven to 180°C (fan 160°C, gas mark 4). Lightly grease and dust with flour a  1 x 12 shell madeleine tin.

  2. 2

    Using either an electric mixer or mixing bowl and whisk, cream the butter, sugar, rose water and orange zest together for a few minutes until pale and fluffy.

    For this step you'll need:

    • 50g Butter (unsalted) softened
    • 50g Unrefined golden caster sugar
    • ½tsp Rose water
    • 1 Orange(s) zest only
  3. 3

    Reduce the whisk speed and add the egg and milk.

    For this step you'll need:

    • 1 Egg(s) (free range) large, lightly beaten
    • 1 tbsp Milk (whole)
  4. 4

    Once combined, fold in the flour until well mixed.  When you are ready to bake, place a heaped tablespoon of batter into each madeleine shell and press a raspberry into the centre of each one.

    For this step you'll need:

    • 50g Self-raising white flour
    • 12 Raspberries
  5. 5

    Cook in the oven for 12-15 minutes, or until they are a pale golden brown and springy to the touch.  Leave the madeleines to cool in the tin for 5 minutes, then transfer them to a wire rack.

  6. 6

    Meanwhile, make the rose water cream.  Whisk the double cream, icing sugar, orange zest and rose water until slightly thickened and store in the fridge until needed.

    For this step you'll need:

    • 400ml Double cream
    • 1tsp Rose water
    • Unrefined golden icing sugar To dust
    • 1 Orange(s) zest only
  7. 7

    Once the madeleines are cool, dust with icing sugar.  Serve with a few fresh mint leaves and the rose water Cream on the side.

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