100g unsalted butter
1/2 tsp vanilla essence
100g cake flour
1 tsp baking powder
1/4 tsp salt
200g white compound chocolate
a little oil-based pink colouring
a little gold powder, mixed with a little alcohol
some baby’s breath petals
1 Melt butter using double-boiling method. Let it stand at room temperature.
2 Stir the eggs and sugar until foamy and light. Add honey and vanilla essence to mix well.
3 Sift cake flour into the egg batter.
4 Add baking powder and salt, whisking gently. Pour in melted butter and whisk. You can make different madeleine flavours by adding lemon juice, matcha powder or cocoa powder.
5 Preheat oven to 180°C.
6 Fill 90% of a madeleine mould with batter. Bake in oven for 12 to 15 minutes (adjust according to oven conditions).
7 Loosen madeleine edge with knife then tap to unmould. Leave to cool for later use.
8 Microwave white chocolate for 30 seconds. Remove and stir, repeating at 30-second intervals to obtain a smooth consistency. Do not heat continuously for 60 seconds as high temperatures can separate the oil from the chocolate.
9 Add the oil-based pink colouring to the liquid chocolate, mixing well. While still warm, half fill the madeleine mould. Then add the madeleines. Refrigerate for 15 minutes till set. Remove.
10 Use a small brush to coat half of the madeleines with the gold paint. Set aside.
11 Use a toothpick to secure the pink and golden madeleines alternately onto a cone-shaped styrofoam. Fold them up into a tower, and add some baby’s breath petals for decoration.
12 The mermaid tail and shells are made using fondant with moulds. Coat them with the gold paint.
“A recipe has no soul. You as the cook must bring soul to the recipe.” – Thomas Keller