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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Ginger madeleines with spiced crème Anglaise


Much has been written about the joys of eating a madeleine still warm from the oven - and it's all true. These golden-brown beauties are spiked with a hint of ginger and are even better when dipped into chilled spiced crème Anglaise. Start this recipe up to a day ahead to rest and chill the batter, which helps it puff during cooking and gives an airy texture. Makes 24.

You'll need

120 gm butter, diced 3 eggs, at room temperature 100 gm white sugar 1 tbsp brown sugar 1 tbsp honey 175 gm plain flour, sieved 1 tsp baking powder 1 tbsp ground ginger ¼ tsp ground cinnamon For dusting: icing sugar   Spiced crème Anglaise 200 ml pouring cream 100 ml milk 1 tbsp finely grated ginger 1 star anise 1 vanilla bean, split and seeds scraped 3 egg yolks 2 tbsp each brown sugar and caster sugar

Method

  • 01
  • Melt butter in a saucepan over low heat, then cool to room temperature (2-3 minutes; butter should be liquid). Whisk eggs, sugars, honey and a pinch of salt in an electric mixer until pale and fluffy (4-5 minutes). Sift over flour, baking powder and spices, and fold to combine. Add butter a little at a time, folding to just incorporate between additions, then transfer to a disposable piping bag (with no nozzle) or a snap-lock bag and refrigerate to rest and chill (4 hours or overnight).
  • 02
  • For spiced crème Anglaise, bring cream, milk, spices, vanilla bean and seeds to the simmer in a saucepan over medium-high heat, set aside to infuse (5 minutes), then bring back to a simmer. Whisk yolks and sugars in a bowl until pale (2-3 minutes), then add cream mixture, whisking to combine. Return to pan and stir continuously over medium-high heat until mixture thickly coats the back of a spoon (4-5 minutes). Strain into a bowl, then refrigerate, whisking occasionally, until chilled. Cover and refrigerate until required.
  • 03
  • Preheat oven to 180C. Snip tip of piping bag or corner of snap-lock bag and pipe mixture into 2 buttered 12-cup madeleine moulds (do not spread). Bake until golden and cooked through (8-10 minutes), tap tray to release madeleines. Dust with icing sugar and serve warm with spiced crème Anglaise.

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