Lavender Madeleines

Lavender MadeleinesLavender Madeleines


200 g Flour

6g Baking Powder

245g Eggs

230g Sugar

2 tbsp. Lavender flowers

200g Unsalted butter, melted and cooled

10 g Honey



  1. Sift together flour and baking powder.
  2. Whisk eggs and sugar (stand mixer is ok on medium speed) approximately 5 minutes until thick and “ribbon” consistency.
  3. Add Lavender flowers and mix delicately.
  4. Slowly incorporate sifted flour into egg/sugar mixture just until smooth. Do not over mix. Slowly incorporate melted butter and honey.
  5. Chill batter 30 minutes to 3 hours. Cold batter going into a hot oven creates a thermal shock that develops the signature “bump”.
  6. While batter is chilling, butter Madeleine molds using softened (not melted) butter. Preheat oven to 350°.
  7. Fill prepared molds ¾ full with batter using a pastry bag. Place in oven and bake 10-12 minutes until puffed and golden brown.
  8. As soon as they are removed from the oven, flip over and unmold onto wire racks to cool.
  9. Serve with a dusting of powdered sugar if desired. Store Madeleines in an air-tight container.

No Grain Granola…”Quatre Coins”

I love this Granola recipe so much that I am reposting my recipe. Today I have bulked it up with stale bread crumbs and what a great way to use stale bread! Headed for the oven are 20 lbs of Nutty Bread Granola to take to Washington D.C. For a Vendor Food Show for Vie de France give-aways in clear boxes so attendees can have use with their Hotel morning breakfast. Yum!

French For A While!

I’m not much of a “Granola” girl but I do love this recipe, which I call “Quatre Coins Granola” because I use ingredients from my four favorite regions in the World; New England, Provence, Pacific Islands and La Réunion in the Indian Ocean. More about vanilla from the Réunion Island later. Follow my blog!

2 cups sliced, raw almonds
2 cups unsweetened coconut chips or flakes
1 cup raw sunflower seeds
1 cup raw pumpkin seeds
1/2 cup flax seeds ( optional )
1/2 cup dried cranberries
1/2 tsp ground nutmeg
1 tsp ground cinnamon

1/3 cup organic, unrefined coconut oil
1/3 cup lavender honey
Vanilla bean

Preheat oven to 300 degrees

In a large bowl, combine all nuts, seeds, dried fruit and spices.

Split the vanilla bean and scrape out the seeds, saving the bean.

In a small saucepan, combine coconut oil and lavender honey with…

View original post 108 more words

Oreo Croissants


The perfect Franco-American mash-up, Oreo Cookies crushed into layers of buttery croissant dough, proofed and baked to perfection. The finishing touch…chocolate and white icing. My American-born, French-raised adult children love them! And as a Corporate Chef, I do too!