Sweetheart Madeleine Recipe

From Patina Restaurant Pastry Chef Ian Gresik, With Love

Ian Gresik’s desserts are to die for. Take, for example, the Valrhona chocolate bomb with caramelized bananas and hot espresso ganache the pastry chef is preparing for Valentine’s Day at Downtown’s Patina Restaurant. Though the food at this elegant eatery next to Walt Disney Concert Hall is amazing, diners have been known to come here just for the desserts.

So if you can’t make it for the four-course $130 dinner on Feb. 14, Gresik sends his love with this simple yet sweet recipe that’ll heat up any Downtown kitchen.

Madeleine Cookie Ingredients:

1 cup all purpose flour

2 cups powdered sugar

2.5 teaspoons baking soda

4 eggs

8 tablespoons melted unsalted butter

1 tablespoon rose water

Instructions:

Preheat oven to 350 degrees. Mix dry ingredients together in a mixer. Slowly mix in eggs, butter and rose water. Flour a Madeleine pan and pour batter into the molds. Bake for eight to 10 minutes until golden.

Candied Rose Petals Ingredients:

1 bunch organic rose petals, pesticide free

1 egg white

Granulated sugar

Instructions:

Preheat oven to 200 degrees. Dip the organic petals in the mixed egg whites, then dust with sugar. Bake for two hours on a baking sheet. Garnish each cookie with a petal or sprinkle on plate for presentation.

Patina is at 141 S. Grand Ave., (213) 972-3331.

Published on: Feb 03, 2007

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