Madeleines with a Passion

Madeleines with a Passion

I am so crazy for Madeleines, as you can see. But instead of posting a duplicate recipe of these little buttery cakes, I'm just going to show-off these variations. My friend, V, is going on a six week Eat Pray Love vacation. Not so much for the praying; I'm hoping she finds love, but I know she's going to be eating her way through all the countries she's travelling so I'm excited for her. I recently dragged her on my last road trip down to Southern California for a Les Dames d'Escoffier event on Media Food Styling. It was probably one of my favorite trips down because we literally talked during the entire 6 hour drive! LOL  We talked about a lot of "stuff" that I will not divulge and if people heard us they'd think we were nuts anyway. It wasn't until we checked into our little hotel in the OC that I finally showed her my newest cooking show obsession, The Little Paris Kitchen. The Little Paris Kitchen is a cooking show located in Paris (of course) and it's inside the home of chef Rachel Khoo. She lives in a tiny studio flat in Paris and her kitchen is so adorably cute! I can say "cute" because it is and it's in Paris. I have a tiny kitchen too, but hers takes the cake. (No pun intended) With very little counter space, Ms. Khoo makes a makeshift counter on top of a shelf using a cutting board and next to that she has one of those portable dual gas range. Under that she has a piece of wood board and under THAT she has her little oven. Out of both these appliances she creates the most delectable dishes and treats! For a time she ran a two-seat restaurant out of her little flat, called..."The Little Paris Kitchen". She doesn't anymore so don't try and make reservations. 

Anyway, I gushed about how I loved the Tom Ford lipstick Rachel Khoo was wearing and I told V, so we talked about getting it that night. But when I showed her the eppy on the Madeleines with Lemon Curd, V fell in love. Ms. Khoo makes it all look so easy. Well, because it is so easy...but I just love watching that she bakes these Madeleines in her little oven. I shall no longer complain of my little oven again! I can't remember which of us had the idea but I must have told V that I would make her those with passionfruit curd instead of lemon curd, being that passionfruit was the ingredient she wanted for her cupcake. (If you don't know already, I customize cupcakes and name them after my friends...or friends of friends...and those who pay me money) 

Make the Classic Madeleines, and as soon as they come out of the oven pipe the passionfruit curd into the middle of the cakes. Here is my recipe for Passionfruit Curd. It's an adaptation of Rachel Khoo's Lemon Curd recipe.

1 tablespoon orange zest

1/4 cup passionfruit puree

40 grams granulated sugar

45 grams unsalted butter

2 large organic egg yolks, lightly beaten

In a small sauce pan, add the orange zest, passionfruit puree, sugar and butter. Heat until the sugar melts. Remove the pan from the head and add about 1/4 of the heated mixtured to the egg yolks. Beat the egg yolks and sauce together until it has fully combined then add this to the pan. Return the pan to the heat and stir until the sauce has thickened. Put your curd into a bowl and let it cool completely in the fridge until you are ready to use it. Then use a piping bag fitted with a regular piping tip and pipe into the madeleine cakes.