It’s the tragedy that takes his family first to England, then to France where they decide to make a new home. Once in France they move to a small town across the street from a classic French restaurant run by one Madame Mallory. She discovers that Hassan has a natural ability when it comes to cooking. Learning under the scrutiny of Madame Mallory will he have what it takes to make it in Paris as a chef? You will need to read the book to find out!
Pistachio & Cardamom Madeleines1 large egg
60g caster sugar
60g plain flour, sifted
40g pistachios, ground to a powder
60g butter, melted
3-4 cardamom pods, spilt open and seeds ground up
75g white chocolate, melted
40g pistachios, roughly chopped
Grease a plastic pipping bag with butter, leave to the side. Beat the egg and sugar together with the whisk attachment in a free standing mixer or a hand mixer until it’s tripled and has reached ribbon stage, the batter dripping from the whisk should remain on the surface for a minimum of 3 seconds. Gently fold in the flour and ground pistachios until just combined before adding the cooled melted butter. Again gently fold it in being careful not to knock any of the air out! Place the batter into your prepared piping bag and leave in the fridge for a minimum of 2 hours, but ideally 4 hours.
When you are ready to bake heat the oven to 210C. Grease the madeline tin with warm butter and sprinkle with flour, knock off any extra flour (over the sink) and pipe the madeline batter into each mould. Bake in the heated oven for 7-9 minutes. They should spring back when pressed gently with your thumb. These you do not want sitting around in the tin! Wearing oven mitts give it a sharp rap on the counter to release the madeleines. Leave to cool on a wire rack.
Once cool to the touch dip in the melted white chocolate and then dip in the chopped pistachios. Enjoy!