Cookies delight Madeleines

Madeleines piped in moulds
Baked madeleines

I am sure everybody must have enjoyed the earlier post of the dutchess cookies that i had posted. I enjoyed making them and also the taste was absolutely great. This is another one of those easy to make cookies which is not time consuming and the ingredients are readily available. The great aspect of the baking process is that you dont need a commercial oven to prepare these cookies. It can be done with the oven at home.

Ingredients:

Sugar 14oz

Butter 9oz

Eggs 11oz

Vanilla extract (5 drops)

Lemon zest 1ea

Milk 5oz

All-purpose flour 14oz

Baking powder 1tsp

Method

• In a mixing bowl add the sugar and butter and whip it thoroughly until it forms a fine cream.
• Into this add the all purpose flour, baking powder, vanilla extract and milk and mix it thoroughly, it will form a dough.
• Add the eggs one at a time giving time for the egg to bind into the dough.
• Once all the eggs are finished whip it thoroughly to form a fine paste.
• If you have a mold for the cookies, the mixture can be piped into the mould or if you do not have a mold it can be piped into a tray lined with parchment paper.
• It needs to be baked in a oven at 350*F for about 10 minutes.

A dessert revered as tiramisu

Working in the kitchen, has a different edge to itself. The previledge of working in the kitchen is that you get to know the history of the food, the ingredients, chemical compositons and also the combinations that makes sure the recipe goes the extra mile. As the title for this post goes "A dessert revered as tiramisu" is because i have worked with this dessert for quite sometime now. Tiramisu has a unique taste of kalua which gives it a coffee liquourish flavor and has pieces of sponge cake which are again soaked in kalua that just melts in your mouth. There are other coffee liquors in the maket but it is advicable to use the kahlua because it reatains the sponge cake pieces together, in case of other coffee liquor it soaks the sponge cakes and does not retain the shape. I would not recommend this dessert for kids under the age of eighteen.

Ingredients:

Whipping cream 1 Pint
Mascarpone cheese 1 Pint

For the sabayon sauce

Egg Yolks 6 oz
Sugar 6 oz
Marsala wine 5 oz
Lemon rind (optional)

For the common maringue

Egg whites 8oz
Sugar 10oz

Sponge cake (lady finger) sprinkled with kahlua 3 ea(per serving)

Garnish

Coco powder

Method:

• Soak the sponge cake (individual pieces of sponge cake has to be arranged on a tray and soaked with kalua)


• In a mixing bowl whip the cream and the mascarpone cheese together until it gets stiff


• In a bowl mix egg yolks and sugar on a double boiler constantly mixing it, once it gets stiff add in the marsala wine (at this point chefs use lemon rind to flavor).


• Place it on the double boiler until i changes color and leaves a ribbon when the whisk is lifted.


• Make a common maringue unti it is soft peak.


• Add the mixture of whiped cream and mascarpone cheese to the egg whites and fold it, gradually add the sabayon and mix.


• Line matini glasses with the soaked sponge cake and pipe the mixture into these glasses and layer it in the middle with the soaked sponge cake. (I prefer piping to just pouring into the glasses is because when piped we do not get any air pockets and gives a good presentation)


• Sprinkle with coco powder.