Magdalenas

My mum is a cake lover.. Any flour cake, or thick flan/custard is high on her list! (Im more of a mousse, ice cream, light custard person :) ).. So when she came to me boasting about her Madeleines (last Xmass) i sort of refused to try them..

Magdalenas - Spanish madeleines

Im not one for dry cakes..

I gotta gove it to her for being so persistent, to d extent that she insisted to get me a jacket i was eyeing if i tried her cupcakes.. So i did.. (And the batch of 8 cupcakes misteriously vanished in a matter of hours!!). Obviously she was super-thrilled that i had actually liked them! And did a second batch.. (Which i had to restrain myself from...)

The ultimate trial is that this is the almost only recipe that d man of d house will eat!   And he is a picky eatter (he'd rather have salty food),, so it's REALLY that good.

I cut in half d butter content, because its just really very fatty.. And it doesnt compromise the taste :) 

They are soft, moist, buttery, and airy; having that crunch element from d baked sugar top! Deliciousness! 

Ingredients:

- 70 gr Butter (room temperature)

- 200 gr Sugar

- 3 Eggs

- 16 gr Baking powder

- 200 mL Whipping cream

- 125 gr Flour

Preheat oven at 180C (top & bottom).

Beat together butter and sugar. Add the eggs, then the dey ingredients and beat together until well combined.

Place in cupcake molds (fill 3/4), then sprinkle sugar over the top (im just dust-cover the surface, so it crunches up).

Bake for about 16 min or until toothpick comes out clean :)

Enjoy!!

**If you use just paper cupcake liners fill a bit less, as this tends to expand n spill..**

Chocolate mousse

The credit of this recipe goes to my ex-boss (and Nestle France) :) We first had this creamy dense (yet airy) chocolate mousse on a team gathering in her house, and it was just sunctuous deliciousness!!

 

This recipe is featured int he inside of Nestle France pastry melting chocolate bars. It only requires 2 simple ingredients :)

Chocolate mousse

 

Ingredients:

250gr Chocolate (for dessert making)

6 Eggs (large)

1 pinch Salt

Separate the egg whites & egg yolks, place them into separate large bowls. 

Make sure that the bowl for the egg whites is squeaky-clean! If there is any grease at all they will not come to hard peaks.

(I actually used only 5 yolks vs 6 whites the second time i did this recipe because d mousse is really dense.. Im sure you cud add some cream to further lighten it up).

Melt all the chocolate over low-medium heat in a pan (u shud be doing this bain-marie.. But i cant be bothered.. 😎).

Once fully melted, let cool down on d side (or in a small bowl).

Once it cools down significantly, place into egg yolk bowl and mix/combine thoroughly. 

Beat the egg whites with a pinch of salt to hard peaks.

Place a quarter of the beaten whites in the yolk-chocolate bowl and combine well (d mixture will become more fluid). Then gradually gently fold-in the remaining whites into the chocolate mix.

Place into little containers and refridgerate for a couple of hours.

Since this is a deep chocolate mousse, i would suggest to serve it with some whipped cream 😊