Last weekend, I got to experience one of the coolest things ever in my life: I went to a 1 Michelin Star restaurant! Nadine and I had participated in a Christmas bread competition in November and Nadine won first place. Part of her prize was a dinner for two at “Sense” restaurant in ‘s-Hertogenbosch and I was lucky enough to be invited along. We made a whole weekend out of it where we slept in a yoga-themed B&B (with awesome breakfast, yoga and bathroom – see my Instagram). It was quite cold and rainy so we also did a bit of shopping. While we were roaming around it turned out the sole of my shoe was broken so I had to buy new ones right away (wet socks anyone?). I also scored some cheap books at a local bookstore (being the bookworm that I am..I scored Here I Am by Jonathan Safran Froer for €5 and We Are All Completely Beside Ourselves by Karen Fowler for €4).
Anyhow, the restaurant was absolutely amazing, although I felt a bit uncomfortable every now and then because it was all very fancy. The food was scrum-diddly-dum-ptious. I have never had a meal so tasty! Everything was extremely well thought out when it came to textures and flavor and just. wow. They had a dumpling that blew my mind. And we had 9 courses in total which was absolutely insane. I’ll scratch it off my bucket list and it’ll go on my list of best things I have ever experienced in my life!
All of the dainty food inspired some dainty baking, therefore I baked these madeleines. They should have “bellies” on the plain side but only one turned out that way for me – they were still delicious. It’s a simple recipe that’s do-able for everyone with a madeleine tin! Dig in!
Recipe French Madeleines
Source: The Weekend Baker by Paul Hollywood
Tools: Madeleine tin
Yields: 20-24 madeleines
- Melt the butter in a heavy-bottomed saucepan. Leave it on low heat until brown flecks start to appear. Take it off the heat, leave to cool.
- Preheat the oven to 200C. Grease and dust the madeleine tin(s) with flour.
- Mix the eggs, vanilla extract and sugar together until the sugar has dissolved and the mixture is very fluffy and light. Sift the flour and bicarbonate of soda onto the egg mixture and carefully fold it in. Then add the cooled butter and carefully mix it in. Leave to rest for 15 minutes.
- Fill the each madeleine mould in the tin 3/4 full with the batter. Bake for 7-10 minutes. Pop them out of the tin and leave to cool on a wire rack. Dust with icing sugar. Best eaten on the day of baking.