Petra Gregorová

It’s quite a common knowledge that I’ve always had a soft spot for anything French, and their fabulous cooking is definitely up top among some other things. After spending some time in France, I very much enjoyed helping out in the kitchen to get a better essence of French cooking and take as much out of it, so I could later enjoy it myself or my family and friends. I had a wonderful friend Isabelle who has given a wonderful cookbook by France Loisirs called La Bonne Cuisine D’aujourdhui and this is also the book where I got my recipe for what better companion to go with your morning cup of coffee or tea than a moist and fragrant but very supple madeleine?

So, let’s get to it.

Ingredients

• 6 eggs
• 200g sugar
• 1 vanilla bean
• zest from 1/2 of a lemon
• 200g flour
• 1 tbsp of baking powder
• 200g butter

Instructions

1. Mix eggs with sugar until nice and frothy, pretty much doubles in volume and turns nice pale yellow
2. Slice your vanilla bean open and scrape out all the seeds out and add into your mixture with zest of half of a lemon.
3. Combine flour with baking powder and then slowly start folding it in until well incorporated.
4. Add melted and cooled butter.
5. Fill in your madeleine pan about 2/3 in and then put into an oven for about 15-18 minutes at about 415F, or until they rise and get golden with slightly browned edges.
   

   

I am sure this little treat will make any start to a new day to be a better one.

Note: I had a madeleine with larger molds but if you have smaller ones, your baking time will reduce probably down to 10 minutes.

Tip: Madeleines’ recipe is very versatile, so you can change it up by adding different flavors, like replacing about 1/8 of flour with ground almonds, or add some coco powder, orange zest. Don’t be afraid and get creative.

I got invited to a Christmas party and was asked to bring a dessert. I have been baking quite a bit in the last few weeks, so I was ready to try something different, something I haven’t done before, like a Peach & Almond Cream Tart. So, let’s get to it.

Ingredients

• 3 firm pears
• lemon juice
• 1 tbsp peach brandy or water
• 4 tbsp peach jam

Shortcrust Pastry (Pâte Brisée)

• 250 grams flour
• 125 grams of unsalted butter
• 65 grams of sugar
• 1 egg

Almond Filling

• 175 grams blanched whole almonds.
• 60 grams superfine sugar
• 5 tbsp butter
• 2 eggs
• 5 drops almond extract

Instructions

1. Start with making a shortcrust pastry by mixing all its ingredients together with your hands until a crumbly dough begins to form.
   
   Wrap your dough into plastic wrap and put into fridge to chill for at least half an hour. Roll out your dough and use to line your pie pan, then place back to fridge to chill while you are preparing the filling.
2. Put the almonds and sugar in a food processor and pulse until finely ground; they should not be pasty. Add the butter and process until creamy, then add eggs and almond extract and mix well.
3. Place baking sheet in the oven and preheat to 375°F. Peel the pears, halve them, remove the cores and rub with lemon juice. Thinly slice the pear halves while keeping the slices together.
4. Pour the almond cream filling into the pastry shell. Slide a spatula or a wide-blade knife under one pear half and press the top with your fingers to fan out the slices. Transfer the fruit to the tart by placing them on the filling.
5. Place the tart on the hot baking sheet and bake for 55 minutes, or until the filling is well browned.
   
   Cool on a wire rack.
   
6. Meanwhile, heat the brandy or water and the jam, then brush over the top of the hot tart to glaze.
   

Enjoy!