Butterflour

[태그:] Recipe

  • Chocolate-Coated Madeleines

    Chocolate-Coated Madeleines

    Madeleines are one of the simplest and most elegant French pastries. While they are delicious on their own, a thin coating of chocolate adds a beautiful contrast to their delicate buttery flavour.

    These chocolate-dipped madeleines combine a light lemon-scented sponge with smooth dark chocolate, making them perfect for afternoon tea, gifting, or simply enjoying with a cup of coffee.

    Ingredients

    For the madeleines

    • 2 large eggs
    • 100g caster sugar
    • 1 tbsp honey
    • Zest of 1 lemon
    • 100g plain flour
    • 4g baking powder
    • 100g unsalted butter, melted and cooled

    For the chocolate coating

    • 150g dark chocolate (60–70% cocoa)
    • Optional: chopped pistachios, freeze-dried raspberries, or toasted almonds

    Instructions

    1. Prepare the batter

    Whisk together the eggs, sugar, honey, and lemon zest until smooth.

    Sift in the flour and baking powder, then gently fold to combine.

    Add the melted butter and mix until smooth.

    Cover and refrigerate for at least 2 hours or overnight.

    2. Bake the madeleines

    Preheat the oven to 190°C (170°C fan).

    Lightly butter a madeleine mould and fill each cavity about three-quarters full.

    Bake for 9–11 minutes until lightly golden.

    Allow to cool completely.

    3. Prepare the chocolate coating

    Melt the dark chocolate over a bain-marie or in short intervals in the microwave.

    If desired, spoon a small amount of melted chocolate into each madeleine mould cavity.

    4. Coat the madeleines

    Place the cooled madeleines back into the mould on top of the chocolate.

    Gently press so the chocolate forms an even layer on the shell side.

    Sprinkle with pistachios, almonds, or freeze-dried raspberries if using.

    Refrigerate for 15–20 minutes until the chocolate is set.

    5. Serve

    Carefully remove the madeleines from the mould and enjoy.

    Notes

    • Dark chocolate provides the best balance to the buttery sponge.
    • White or milk chocolate can also be used.
    • Store in an airtight container for up to three days.

    Serving Suggestions

    These chocolate-dipped madeleines pair beautifully with:

    • Coffee
    • Earl Grey tea
    • Hot chocolate

    The crisp snap of chocolate combined with the soft, buttery crumb makes these little cakes difficult to resist.

    A simple French classic, finished with a touch of indulgence.

    © Butterflour. All photographs and content are the property of Butter & Flour and may not be reproduced without permission.

  • Classic British Scones

    Classic British Scones

    Few things feel more comforting than a freshly baked scone served warm with clotted cream and jam. Simple ingredients come together to create something wonderfully light, tender, and satisfying.

    Since moving to the UK, scones have become one of those bakes I return to again and again. Whether enjoyed as part of an afternoon tea or simply with a cup of coffee, they are a lovely reminder that good baking doesn’t need to be complicated.

    This recipe creates classic British-style scones with a soft interior and a lightly golden top.

    Ingredients

    • 250g self-raising flour
    • 50g cold unsalted butter, cubed
    • 25g caster sugar
    • A pinch of salt
    • 150ml whole milk
    • 1 egg, beaten (for glazing)

    Instructions

    1. Preheat the oven to 200°C (180°C fan).
    2. In a large bowl, rub the cold butter into the flour until the mixture resembles fine breadcrumbs.
    3. Add the sugar and salt, then mix well.
    4. Pour in the milk and gently bring the dough together. Be careful not to overmix.
    5. Turn the dough onto a lightly floured surface and gently pat it to about 2–3cm thick.
    6. Cut out rounds using a scone cutter or a glass.
    7. Place on a lined baking tray and brush the tops with beaten egg.
    8. Bake for 12–15 minutes until risen and golden.
    9. Transfer to a wire rack and allow to cool slightly before serving.

    Serving Suggestions

    Serve warm with:

    • Clotted cream and strawberry jam
    • Lemon curd
    • Butter and honey

    A pot of tea on the side is always a good idea.

    Notes

    • For extra light scones, handle the dough as little as possible.
    • Cold ingredients help create a better rise.
    • Scones are best enjoyed fresh on the day they are baked.

    There is something beautifully simple about a homemade scone. I hope this recipe brings a little taste of Britain to your kitchen.