A couple of weeks ago I popped into Local Honey Man’s HQ in North-East London to meet Founder Curtis Thompson...
... and learn more about the company, the products and his passion for local, organic, raw and ethical honey.
During my visit, I wanted to sample all the different types of honey they produce, the idea was to pick up my favourite and take it home with me to use in a recipe but I ended up loving them all so much I bought 3 different jars.
The first one I picked was their British Borage Honey, a soft and creamy pale yellow honey that completely transforms the most mundane of breakfasts. I instantly fell in love.
My two absolute favourites were the Lemon Zest Infused Honey and the Lime Honey. The latter is rare and very much a limited edition that you can only get from the Local Honey Man HQ in Walthamstow, London. When I tasted the Lemon Zest Infused Honey I immediately thought about madeleines, because they are delicate but incredibly tasty and I needed a recipe that could elevate the honey.
Madeleines are small cake-like cookies in the shape of a shell original from the town of Commercy in France (within the region of Lorraine). Although there are a number of theories of how they came to be, the most popular attributes their existence to a maid called Madeleine Paulmier who worked for the Duke of Lorraine Stanislas Leczinski (also a Polish aristocrat) during 1755.
Madeleine had to produce a number of little cakes for a Royal banquet and used a recipe she inherited from her grandmother. The little cakes quickly gained popularity and made it all the way to Versailles.
Coincidentally, they are also quite a popular sweet snack in Poland and the Czech Republic, where they go by the name of “Bear Paws” or Medvedi Tlapicvky (Czech). Madeleines are one of those cookies you have to try at least once, and even though the do require a specific tin, they are worth it. The shape is pretty much 85% of the whole experience which is why we have 3 tins to give away.
Want to make your very own Madeleines at home?
Tell us in the comment section below what flavour your homemade Madeleines would be and you could WIN a beautiful Madeleine baking tin.
🕑 20 minutes
- makes 20 madeleines
- 3 eggs (at room temperature)
- 85g sugar
- 30g Local Honey Man's Lemon Zest Infused Honey
- 1 tsp lemon zest
- 120g flour
- 1 tsp baking powder
- 1/2 tsp salt
- 75g unsalted butter for the beurre noisette
- cornflowers and bee pollen (optional)
- icing sugar (optional)
1. Start by having all your ingredients measured and ready to be used. Place the eggs in a bowl together with the sugar and honey and beat together until fluffy. Add the zest and combine all together.
2. Combine the dry ingredients (flour, baking powder and salt) in a separate bowl and add to the egg/sugar mixture little by little, making sure everything is well incorporated.
3. To make the beurre noisette: Place the butter in a pan over medium-low heat. Beurre noisette literally translates into “hazelnut butter” – when butter is heated for a prolonged time, the milk solids in the butter separate from the fat and sink to the bottom of the pan and begin to brown.
The butter acquires a toasted colour and an incredible deep nutty taste to it that is incomparable. Once you have reached that stage, strain the butter to remove the burnt milk solids and let cool slightly before using.
4. Add the beurre noisette to the mixture and mix well. Wrap the bowl with some cling film and let it rest in the fridge for 30 minutes. This will ensure the madeleines come out of the oven with that traditional hump on the back.
5. Before removing the mixture from the fridge, preheat the oven to 160C and grease your madeleine tin with some melted butter. Sprinkle some of the madeleine mould bases with bee pollen and others with cornflowers. Fill the madeleine moulds ⅔ of the way up with the mixture and bake in the oven for 7-8 minutes until the edges are golden and the hump has appeared.
6. Remove the madeleines from the oven and let cool before removing from the tin and continuing the process until you have run out of the mixture.
7. To serve: Dust some icing sugar over the madeleines with the help of a small sieve and serve on a platter. Dip the top of your madeleine in the Lemon Zest Infused Honey and sprinkle some bee pollen and cornflowers for extra prettiness!
And don’t forget to comment below with your chosen Madeleine flavour for the chance to win 1 of 3 Madeleine baking tins! We can’t wait to hear what flavours you come up with!
- Giveaway Terms & Conditions:
✚Entry is open worldwide. Giveaway ends midnight 5th July 2017. ✚The prizes are as stated, no cash or other alternatives will be offered. ✚Entrants must comment on this article with their chosen Madeleine flavour to enter the prize draw.