Ce soir j’attends Madeleine
J’ai apporté du lilas
J’en apporte toutes les s’maines
Madeleine elle aime bien ça
Jacques Brel, Madeleine
After our wonderful cooking and baking feast last week, I was left with a big bunch of mint and no ideas of what to do with it. In a chat with Nancy (we are a sort of baking twins, as we bounce ideas off each other and talk about baking all the time – as our workmates will attest to), she suggested I made mint syrup. And I did.
Turns out mint syrup is one of my favourite things, and has an amazing flavour that improves pretty much everything it touches. I wanted it to feature in one of my blogs, but didn’t really know how to make it stand out, and what baking good could carry it.
Then I started thinking about honey and mint. And so I ended up making these madeleines from a recipe I found here. They came out really well, nice and fluffy, but unfortunately stuck to the pan a little bit – I had greased and floured them, but I suppose next time I should try a more thorough method.
The madeleines are great on their own, but dunked in the mint syrup they are positively divine – merit of the original recipe no doubt. They are definitely the perfect vehicle for the lovely syrup, and I’ll be sure to show it off by making these again and again.