In the second half of May we get really thrilled by the magic of the rose season gaining speed. That’s how we’ve chosen this month’s recipe – gentle, fragrant, obsessive. Just like a sunrise in May over the rose fields of Bulgarian Valley of roses. Do you want to know more on the fairy tale experience called rose-picking? Dive into its magic with our themed article, here.
And as our culinary metaphor of morning rose-picking we’ve chosen the French culinary classic, madeleines, touched by the scent of Bulgarian rose. Or better, fully coated. With our elegant rose-flavoured white chocolate with Bulgarian rose oil and rose petals. This recipe serves also as an extra bonus idea what to do with a melting chocolate on a hot day of May. And here how the magic happens…
MADELEINES WITH WHITE CHOCOLATE AND ROSES
for about 30 pcs
150 g white flour
150 g sugar
125 g melted butter
1 teaspoon baking powder
¼ teaspoon salt
the peel of 1 lemon
- Stir the eggs and the sugar together using a mixer, till white and fluffy.
- Sift the flour together with the baking powder and the salt and add to the egg mixture stirring carefully.
- Then add the melted butter and the lemon peel and stir again.
- Cover the bowl with foil and let cool for a couple of hours in the fridge (the mixture has to be cold in order to achieve the madeleines typical shapes).
- Prepare the madeleines pan by buttering and sifting flour inside.
- Put one tablespoon of the mixture in each hole and bake for about 10-12 minutes at 180°C, till your madeleines get golden edges and bumps on top.
- Let cool completely.
- Melt the white chocolate with roses using a water bath and cover the madeleines with it. You can decorate with rose petals or nuts of your choice.