Chez Luce

Kitchen adventures on Wandsworth Common

Matcha Madeleines and a Big Chocolate Hit September 29, 2010

Filed under: Uncategorized — chezluce @ 11:00 am
Tags: , , , , , , , ,

 

I went to Japan Centre recently. Near Piccadilly Circus? Go see it for yourself. I nearly stayed in there forever, soo much japanese stuff… and the fresh sushi and cooked to order tempura at the takeaway counter looked amazing! I was all but hypnotised by the machine freshly grinding matcha (green-tea) powder, but I eventually managed to drag myself away with a small sachet to play with.

 

After looking up a lot of recipes for matcha this and green tea that, I decided on making a classic madeleine with the addition of a tbsp of matcha powder to replace some flour. I pretty much winged it but I was totally pleased with the results!

 

 

…And what else to serve the madeleines with but rich chocolate pots, all smooth and dense, garnished with some juicy raspberries… heaven…

 

 

 

Madeleines made as previously described in this post, with the replacement of 1tbsp of flour with matcha powder

 

Chocolate Pots de Crème

3/4 cup heavy cream
1/3 cup whole milk
3 oz bittersweet chocolate, chopped
3 egg yolks
2 Tbs sugar
1/2 tsp pure Vanilla extract

Prepare 4 small or 3 medium size ramekins by placing in a shallow baking pan or the bottom of a broiler pan. Set the oven temperature at 170 degrees.

In a small saucepan boil cream,and milk for a minute. In another bowl place chopped chocolate and pour hot cream mixture over. Let the hot mixture sit for 2 minutes and then stir to melt and blend the chocolate.

Whisk the egg yolks and sugar together until well blended. Add vanilla.

Slowly pour warm chocolate cream into egg mixture, whisking until mixture is smooth. Pour mixture through a mesh sieve to cull out any lumps. Next pour or spoon into the ramekins.

Pour hot water into the bottom of the shallow baking pan so it comes about ½ inch up sides of ramkins. Cover the pan with a large sheet of aluminum foil and poke small holes in the foil to allow air holes. Place in oven and bake about 30-35 minutes.

Pots de crème are done when the outside is set and the inside still slightly jiggles. Cool for 1 hour at room temperature. Chill in refrigerator another 5 hours before serving. Pots de crème will keep in the refrigerator up to 4 days so you can make it ahead for a party if you wish. In fact, the flavor combination of chocolate and coffee will mellow into a smooth blend if kept refrigerated over a day.

Advertisements
 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s