Orange Chocolate Madeleines for a high tea.

As a person who is always working, it is hard to find time for family and friends. I have dedicated quality time with my husband and my children. For readers who follow me on twitter and Instagram, you will know I have the hash tags #mummyanddaughtertime and #familytime where we go to the park or do some baking together.

When possible, I try to make time for friends, though it can be hard sometimes. I've missed on a lot of feasts and celebrations. So when I had the opportunity to host an afternoon high tea, I jumped at the chance and planned straight away.

The usual gang of food bloggers came along and brought their treats with them. I am so lucky to have friends that know and CAN bake. Needless to say, there was sugar overload and had great conversations about all things, including the ingenuity of the whoopie cushion.

Here's some of the goodies that we ate that day.

I made some sandwiches and the infamous hotdog and cheese :)
Macaron tower and Guinness gingerbread by Shellie. Gorgeous!
Lemon drizzle cake by Adrian. Stunningly decadent.

Eclairs and profiteroles by Thanh. A good bake:)

Coconut & mango friands and spicy cheese biscuits by Agnes. Perfect combinations.

I made mini chocolate cakes

I also made the orange and chocolate Madeleines. I got the recipe from women's weekly cookbooks but I added the orange zest and dipped them in dark chocolate for that extra decadence.

Recipe:

  • 2 eggs
  • 2 tbs caster sugar
  • 2 tbs icing sugar
  • 1 tsp vanilla paste
  • 1/4 cup self raising flour
  • 1/4 cup plain flour
  • 75g butter, melted
  • 1 tbs hot water
  • zest of an orange
  • Melted dark chocolate

 

  1. Preheat oven to 200degC (180degC fan forced)
  2. Grease 2 Madeleine pans with a little butter
  3. In a small bowl, beat the eggs, caster sugar, icing sugar and vanilla paste until thick and creamy
  4. Meanwhile, sift flours twice. Sift the third time over the egg mixture. Add the orange zest and pour combined butter and water down the side of the bowl then fold together.
  5. Drop rounded tablespoons of mixture into pan holes.
  6. Bake for about 10 minutes.
  7. When cooked, tap the pan firmly onto baking paper covered wire racks to cool
  8. When cooled, dip one end into the melted chocolate. Place onto baking paper for chocolate to set.

Bon appetite,

Cherrie

 

Lindt Chocolate Creation Class

Last year hubby and I were lucky enough to attended a Lindt chocolate Creation Class.  The class was hosted by Maitre Chocolatier Thomas Schnetzler, where he teaches you everything about chocolate and we got to decorate our own chocolate blocks and fill in macarons to take home. It was a delicious and informative night full of chocolate tasting and learning. It was a delight to attend.

Upon arrival we were treated to iced chocolate topped with chocolate shards.  Smooth and creamy.

Before starting the class we dug into a chocolate mousse.  It was silky and decadent.
Thomas went through the different stages of the the chocolate process.  From the cocoa pod to the finished product.
We also got to taste a few samples. Delish!
We decorated our own Lindt chocolate blocks with lots of different toppings.
Our finished decorated blocks ready to be taken home.
We also filled and decorated macarons to take home.  They were delicious too!
Lindt Chocolate Creation Class are held monthly at their Chapel street Cafe in Melbourne and Martin place cafe in Sydney.  The cost is $110 per person and bookings are essential as places are limited.
Hubby and I were invited to attend the Chocolate class by Entwistle PR.
Bon Appetite,
Cherrie