Custard Filled Madeleines (NF)

Gluten Free Custard Filled Madeleines

It is always sad to hear of peoples' passing. It is especially to hear when they are taken from us too soon. Such was the case of the lovely Barbara Harris of Winos and Foodies who passed away in late June. Barbara was well known in the food blogging world, a generous soul who began LiveStrong with a Taste of Yellow in 2007 to coincide with LiveStong Day to raise awareness of Cancer . I participated in 2009 and I remember Barb commenting on my Taste of Yellow post of polenta squares, unfortunately, I didn't participate these last few years, however, I enjoyed reading many yellow posts every year. I think Barb did a wonderful thing by creating this event that helped to raise awareness of cancer and the wonderful work that cancer survivor Lance Armstrong has done.

Gluten Free Custard Filled Madeleines

These lemon and custard filled madeleines are made as part of the July Monthly Mingle being hosted by CookSister who has dedicated this month's mingle to Barbara Harris. To Barb and in memory of all who we lose too early.

Youlive on in the memories of those who loved you and in the lives of those you touched.

Gluten Free Custard Filled Madeleines

These Madeleine are delicious served warm with a cup of tea or coffee. Wonderful warm with the custard filling, however, it is not a requirement, just an indulgent idea really! If you're not a fan of lemons then add a 1/2tsp of vanilla instead. The worst thing about Madeleine? They don't keep well, so I suggest inviting over a few friends and polishing them off within an hour of coming out of the oven.

Custard Filled Madeleines

Makes approximately 18

90g butter, melted and set aside to cool

2 eggs

75g castor sugar

90g gluten free plain flour

1/2tsp gluten free baking powder

zest one lemon

1/2cup gluten free custard, cooled. I used store bought, but you can make your own if you wish - this looks like a good recipe.

Preheat oven to 180degrees. Thoroughly grease a Madeleine tray, getting into all of the grooves so that the Madeleine don't catch.

Whisk together the eggs and sugar on high speed for about 5minutes, so that the eggs have nearly tripled in size and when the whisk is lifted it creates ribbons on top of the mixture.

Sift the flour and baking powder over the eggsand fold in gently with the zest. Add themelted, cooled butter and fold in. Transfer to a piping bag (if you don't have one just pour int, it's no worries!) and pipe into the madeleine trays about two thirds of the way full.

Bake 10-12minutes until puffed and golden. Remove from oven and allow to cool for a couple of minutes.

Put your cooled custard into a piping bag fitted with a long small round nozzle. Turn over your madeleines to the side that doesn't have a pattern. Carefully press the piping bag nozzle into the middle of the maddeleine and pipe a little custard into the centre of the madeleine. I found the best way to get the most custard into the madeleine was to carefully rotate the nozzle so that the custard was pushed in a semicirle within the madeleing otherwise it wanted to push out of the top after only a small amount was piped.