TLPK -2 Madelaines au citron
From the moment I saw Rachel cook these Madeleines with Lemon Curd on The Little Paris Kitchen I knew I had to try them. I loved the idea of a fresh Raspberry in the centre filled with Lemon Curd. Though straight away there was a problem, I had no Madeleine tins or muffin tins. That's where Lakeland come in handy. So I ordered some. And they arrived on a Saturday, so I set to making the batter.
The TLPK recipe is pretty straightforward, made the batter and put it in the fridge for a few hours. Now I've never been much of a baker and the second thing I didn't have was a piping bag, so how do I get just the right amount of batter in the Madeleine shell? I am sure there are tricks and tips I'm just not aware of so I just went ahead and did it my way. Oh yes I did it my way. And that didn't work out too well. So I googled piping bags and found I could make my own piping bag from a plastic storage bag. Just fill with batter and clip off one corner, hey presto it works. I got just the right amount of batter in the shells.