Eyguebelle in the kitchen

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Recipe 1 - Pop Cake

Serves 8

Preparation time: 30 minutes

Cooking time: 40 minutes

Ingredients:

For the cake :

- 120 g Flour

- 120 g melted butter

- 120 g Lemon syrup Eyguebelle zest

- 2 eggs

- 1 pinch Salt

- 1 tsp baking powder

For the Pop Cakes :

- 2 tbsp. Mascarpone

- 4 tbsp. icing sugar

- 200g chocolate

- Coloured sugar balls, sprinkles, sugar dough, etc. for decoration

- Popcake sticks

Preparation:

For the cake:

1.       Preheat the oven to 180°C.

2.       Melt the butter. Beat the syrup and eggs until white.

3.       Add the melted butter and mix with a spatula.

4.       Stir in the flour, baking powder and salt.

5.       Pour the mixture into a buttered cake tin. Bake for 40 minutes at 180°C.

6.       Once cooked, leave to cool before making the Pop Cakes.

For the Pop Cakes :

1.       Crumble the pound cake into a powder.

2.       Add the 2 tablespoons of mascarpone and the 4 tablespoons of icing sugar to the crumbled cake and knead with your hands until you obtain a smooth dough.

3.       Roll the dough between your hands to form balls of the same size (about 4cm).

4.       Place the dough balls on a baking tray lined with baking parchment.

5.       Place in the freezer for about 30 minutes (the dough balls should be firm and cold).

6.       Melt the chocolate.

7.       Dip the popcake stick into the chocolate and prick the ball of dough. Wait for the chocolate to harden (2 minutes). Then dip the whole ball into the melted chocolate. Leave to drain to remove any excess chocolate.

8.       Use your imagination to decorate the pop cakes with vermicelli, coloured sugar balls, sugar paste, etc...

9.       Stick on a stand and leave to set in the fridge for 1 hour before serving!


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Recipe N°2 madeleines filled with chestnut cream


For about 40 madeleines

Preparation time: 10 minutes

Cooking time: 10 minutes

 

Ingredients

- 225 g flour

- 175 g Eyguebelle chestnut syrup

- 100 g butter

- 1 sachet of baking powder

- 4 Eggs

- 1 Pinch Salt

- Chestnut cream

- 240g Chocolate

Icing for decoration (optional) :

- 1 egg white

- 150g icing sugar

- 2 teaspoons lemon juice

- Natural colouring powder (desired colours)

Preparation:

1.       Preheat the oven to 210°C.

2.       Melt the butter. Meanwhile, beat the syrup and eggs until white. Add the flour, baking powder and pinch of salt and mix with a spatula.

3.       Stir in the butter and mix gently.

4.       Butter and flour the madeleine moulds. Place a little pastry in the base, then place a teaspoon of chestnut cream in the centre and cover with pastry (be careful not to fill more than ¾ of the moulds as the madeleines will swell).

5.       Bake for 8 to 10 minutes. Unmould the madeleines and set aside. Clean the madeleine moulds.

6.       Melt the chocolate and brush over the madeleine moulds. Put the madeleines back into the moulds and set aside in the fridge for 1 hour (or in the freezer for around 15 minutes to speed things up). Turn out of the moulds.

7.       Decorate as desired using sugar paste, sugar decorations or icing (preparation: mix the egg white with the lemon juice. Gradually add the sugar and stir until smooth. You can add icing sugar until you obtain a consistency that is not too liquid. Divide the mixture into different colours using natural colouring. Then place these different preparations in different piping bags and cut the end to make a small hole).