French fancies: Madeleines with passion fruit curd

A summer in Paris will leave its mark on you. Whatever reason leads you there, art, architecture, fashion, cheese, you will leave with a distinct feeling of enrichment that only a place that beautiful, that delicious, can bestow. If you love to cook as well then your kitchen cupboards can also expect a similar sense of enrichment given that you will not be able to walk past a Parisian cookware shop without buying a copper pan or three, or in my case, a madeleine tin. I feel in love with these shell-shaped sponge cakes while I was there  and while traditionally these little cakes have no filling, the passion fruit curd and strategically placed raspberry add a zesty, summer spin to this timeless French classic.

Madeleines, madeleine tin and a blue teapot

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