Tier 4: Sweets
I'm so proud of the chocolate & orange flower Madeleines (on the left) - they turned out amazing, and this is my first time making Madeleines!
The brownies, which I intended to infuse with thyme (bad idea, so I backed up on that plan, even though the idea came from a very innovative French patisserie). Instead, I created the most perfect (in my opinion) chocolate brownies with a bit of caramel and roasted walnuts. A simple and honest yet absolutely decadent flavour, which is my own recipe, and has no gluten! I'm so proud of this number I will be making it again and again and again.
And last but not least - in the background are my almond & grapferuit friands. Friands are moist and buttery little almond pastries made with almond meal, egg whites and little flour that are drenched in syrup. In this case: ruby red grapefruit and lemon verbena syrup. I'm so smitten with them, and also very glad to report that after 3 days they are just as good!
My recipe eliminated flour altogether because I had to accommodate some wheat intolerant guests - I used potato flour instead.