Postcard

Lavender Madeleine, with a hint of Vanilla



For our launch event of the Franca Cups our very own parfumeur Emmanuel Martini baked a batch of 100 madeleine cakes infused with lavender flowers, a hint of honey vanilla, and the perfumer’s magic ingredient – a touch of Muscovado sugar Vetiver (which isn’t featured in the recipe below, as it's a bit complex to proceed with).

Ingredients for 24 madeleines
• 130 grams of flour
• 3 whole eggs (150 grams)
• 140 grams of white caster sugar
• 135 grams of unsalted butter
• 70 grams of semi-skimmed milk
If without the lavender flower infusion, reduce down to 50 grams
• 10 grams of organic lavender flowers (Natur Apotheek)
• 5 grams of baking powder (1 level teaspoon)
• 2 teaspoons of liquid honey
• 1/2 level teaspoon of fleur de sel (Salt flakes)
• 1 teaspoon of lemon zest
• 1 and 1/2 vanilla pods
• 1 tablespoon of peanut oil or grapeseed oil
• Form for madeleine: Form for x 12 Madeleine, 7,5cm x 5 cm from the brand Gobel, (Kunst og Køkkentøj in Copenhagen)
• Perfumer's Trick: Add 1 drop of organic essential oil of French Lavande fine (Lavandula angustifolia) to the batter at the very end of the method before letting it cure in the fridge.

Method:
• Slightly heat the milk in a small saucepan (approximately 50°C), add the lavender flowers, stir gently, let it sit for 5 minutes, then pour it through a sifter, pressing with your hand to collect the infused milk in a bowl. Set aside. It should remain 50 grams of milk. Adjust by adding a bit more milk, if necessary, as the dry lavender flower can retain a bit of milk. This can be prepared the day before and left overnight in the fridge.
• Melt the butter (135 grams) in a light-colored pan until it starts turning slightly brown, then let it cool slightly.
• Scrape the vanilla pods and mix them with the 2 teaspoons of honey; set aside.
• In a bowl, beat the 3 eggs (150 grams) with the white caster sugar (140 grams), 1 teaspoon of lemon zest, ½ teaspoon of fleur de sel, and the honey with vanilla preparation until the mixture whitens.
• Add the tablespoon of grapeseed oil, sifted flour (130 grams) with baking powder (5 grams), and mix just enough to incorporate the flour.
• Take two tablespoons of melted butter and mix them with the pan of melted butter. Then add it back to the batter and mix. Slowly pour in the milk (50 grams) and mix.
• Place a circle of cling film on the surface of the mixture and chill for at least 1 hour, ideally overnight. Grease your madeleine molds with soft butter and flour using a pastry brush or a dusting pouch. Spoon the batter into a pipping bag (pastry bag) and fill the molds to 90%, then chill for 1 hour.
• Preheat your conventional oven (without hot air/convection) to 180°C. Bake for 8 to 10 minutes, depending on your oven (the top of the bump should appear dry). Immediately unmold by gently tapping the mold vertically on the countertop, then transfer the madeleines onto a wire rack, or by tilting them sideways on the mold.
• The bump retains its shape and has a delicate texture, crispy edges, and a pronounced vanilla taste.

Tips how to use the piping bag:
Filling the piping bag: to make filling your piping bag easier, stand it upright in a mug or tall glass.
Using the piping bag: Don't overfill your piping bag, and squeeze from the top as you ice to prevent icing leaking out of the top.

Creams, soaps and lotion at Aesop, shoes at the newly opened A.P.C., tea at Sing Tehus – I buy the Sencha. For food look no further than Helges Ost where I buy lunch on a weekly basis and delicacies to bring home for an easy dinner. The gigantic mistletoe in the Studio is from Blomster Hjørnet where I buy flowers all the time. Get your port and champagne at Juul's Vin og Spiritus. It is impossible to leave Dora empty handed. I have bought vintage Christmas decorations and candles there recently. As well as beautiful tea towels for the Studio kitchen. Have breakfast at Granola, sandwiches and ris a la mande at Italo Café, wine and something hot to eat at Le Gourmand and coffee and everything else at Les Trois Cochons where the service is great, but I don’t come often as Eddie (my dog) isn’t allowed.

Le Gourmand, Værnedamsvej 3a
Sing Tehus, Værnedamsvej 4
Granola, Værnedamsvej 5
Dora, Værnedamsvej 6
Aesop, Værnedamsvej 7
A.P.C., Værnedamsvej 8
Blomster Hjørnet, Værnedamsvej 8
Helges Ost, Værnedamsvej 9
Italo Caffé, Værnedamsvej 10
Les Trois Cochons, Værnedamsvej 10
Juul’s Vin og Spiritus, Værnedamsvej 15

TREAT:
French Nougat: the sophisticated treat for the festive season ahead.

EAT:
I am in the mood for cooking this weekend and I will be getting my inspiration from the new cook book by the women behind Easy Peacy.

TREAT:
Unlike most, I’m not a big fan of chocolate, however, Friis Holm chocolate is the exception. We always have it at the La Bagatelle Studio.

BREAKFAST:
I have a number of male friends who love eating dinner out on their own. I wouldn’t dream of it. The interesting thing is though, that I love having breakfast at a café by myself. Besides eating, I read and I write, get ideas and think new thoughts. My go to places are Atelier September in the centre of Copenhagen and Italo Caffé on Værnedamsvej where my Studio is.

IN SEASON:
One of the best things this time of year is going chanterelles hunting. I fry mine in butter and add cream, a touch of soya sauce, a sprinkle of parmesan cheese and pepper, always pepper. It’s perfection on toasted bread.

When I don’t read, I cook. And one thing I will prepare more than once in January is this slow cooked shoulder of lamb. It’s everything I need right now. Follow @juliusroberts enthusiastic recipe and it will turn out great. I add more vegetables than he does 5 to 7 in total, but it really is up to you. All you need is time and a glas of redwine while chopping is optional.
Link to recipe here.

Tarragon vinegar: It is so easy to make your own, and it adds sophistication to any kind of dressing or sauce all through autumn. I grow my own tarragon in the garden, but if you don’t, just buy some fresh and add it to a nice bottle of white wine vinegar. Voilà. 

Krogs Fiskerestaurant is our neighbour at our offices. They serve excellent fish and have the best neon sign and most beautiful façade in Copenhagen. I had a wonderful lunch there on a warm spring day and I am hoping to be back soon.  

Recently I was at a lovely house party at Tina Seidenfaden’s, the owner of @theapartment. She served a delicious Pavlova desert made by master of all things sweet @khantonbruusgaard. I definetely need to learn how to make it this summer. Otherwise I will have to call Anton for help.