THE MENUS IN MY PREMIUM AREA
If I were to host three dinner parties this autumn, these are the menus I’d choose…
Three opportunities to get together around a lovely table.
MENU No. 2 — A Thursday evening
What an idea! I’ve invited some friends round on Thursday evening for a proper dinner.
Crispy savoury puff pastry · Poultry with tarragon · Chocolate & orange
How about we finally took the time to entertain guests?
Pears, chanterelles & hazelnuts · Roast lamb · Autumn pavlova
MENU No. 15 — An evening with a difference
How about we do something a bit out of the ordinary tonight?
Autumn Cappuccino · Salmon in a golden coating · Chocolate & pear
For each menu: the recipes, the shopping list and my plan of action to organise everything in advance.
Your guests are seated.
You too.
Madeleines inspired by Chef Conticini
Description
These madeleines are a personal variation inspired by the recipe of the great Chef Philippe Conticini, whom I've admired for a long time. After spending several summers buying madeleines for our picnics and tea parties, I decided to make them myself. Not only is it more economical, it also means I can choose high-quality ingredients. As is often the case in my pastries, I add a personal touch: citrus zest. Whether in carnival doughnuts, brioche or panna cotta, they always add finesse, freshness and lightness. Here, the combination of orange, lemon and lime zest gives the madeleines an irresistible fragrance and a delicate flavour that sets them apart from the classic versions.
Ingredients
Instructions
- TRADITIONAL METHOD
Preparation
1. Melt the butter and leave to cool.
2. Mix the eggs, sugar, citrus zest, salt and honey in a large bowl.
3. Stir in the oil, then the flour and baking powder.
4. Add the melted butter, then the milk. Mix until smooth.
5. Cover the bowl and leave the dough to rest overnight in the fridge.
6. Preheat the oven to 180°C. Butter the madeleine moulds.
7. Fill the cells to approximately 90 % of their height.
8. Bake: place in the oven for 6 minutes at 225°C, then continue for a further 6 minutes at 180°C.
9. Turn out carefully and leave to cool on a wire rack.
THERMOMIX® METHOD.
