The Best Madeira Cake Recipe

For a 4 layer 8" Madeira Cake

610g soft unsalted butter
610g caster sugar
9 large free-range eggs
150g self raising flour
460g plain flour
3 tbs whole milk
1 tsp vanilla

Ingredients
Makes 10-12 eclairs
For the choux pastry
1 cup (125 g) flour
3.5 oz (100 ml) milk
3.5 oz (100 ml) water
2 tsp (10 g) sugar
1/2 tsp salt
5 1/2 tbsp (80g) unsalted butter
4 eggs
Vanilla Pastry Cream
2 cups (480 ml) milk
2 tsp vanilla extract
4 egg yolks
1/3 cup (70g) sugar
1/3 cup (40g) cornstarch
1 tbsp (15g) unsalted butter
Chocolate Glaze
7 oz (200 g) chocolate (55-70 cocoa), cut in smaller pieces
2/3 cup (155 ml) whipping cream

1. First prepare the pastry cream to have it ready by the time the eclairs are b
aked.
2. Whisk the egg yolks with sugar until slightly pale.
3. Incorporate the cornstarch. Pour the milk into a saucepan and bring to a simm
er. Pour about a third of the hot milk over the egg
yolks mixture. Pour the whole mixture into the saucepan over the milk. Bring to
a boil while stirring and thickens. Keep enough over
heat to cook all the cornstarch. Add vanilla extract.
4. Pour the cream into a clean bowl and allow to cool for 10 minutes then incorp
orate the butter while stirring. Cover with plastic wrap, pressing it directly o
nto the surface of the pastry cream to prevent forming a skin on the surface. Se
t aside until ready to use.
5. Preheat oven to 350F (180C).
6. Prepare the choux pastry. Sift the flour. In a saucepan bring the milk, water
, sugar, salt and butter to a boil.
7. Remove from heat and add flour all at once and incorporate mixing energetical
ly with a wooden spoon until homogenous. Return the saucepan over low heat and w
hile stirring cook for 1 minute or two to pull out the moisture from the batter
and until it
pulls away from the sides of the pan. You will see some of the dough sticks to t
he bottom of the pan.
8. Transfer batter to a large bowl and allow to cool slightly. Add the eggs one
at a time, carefully incorporating each into the
butter using the wooden spoon or even a stand mixer. It will result in a smooth,
homogenous batter which still holds it s shape.
9. Fit a pastry bag with a large inch (1 cm) round or star tip and pipe the doug
h into 4 or 5 inch (10 -12 cm) long strips on a
parchment paper lined baking sheet.
10. Dust with powder sugar and bake for about 40 minutes. After the first 10 min
utes, open the oven door slightly, about 1/8 inch (2
-3 mm), to let the steam escape. Bake for the rest of 30 minutes with the oven d
oor slightly ajar, until golden. (Use a wooden spoon
to keep the oven door ajar)
11. Remove eclairs from the oven, prick each with a skewer to release steam and
allow to cool on a wire rack. Poke 3 holes in the base of each eclair using a 1/
4 inch (5-6mm) plain or star tip.
12. Remove pastry cream from refrigerator and whisk until smooth. Transfer the p
astry cream into a piping bag fitted with 1/4 inch (5-6 mm) plain or star tip.
13. Fill the cooled eclairs by piping cream into the holes.
14. Prepare the chocolate ganache. In a small saucepan, place cream over medium-
low heat for a few minutes to get hot. No boiling or simmering needed. Remove fr
om heat, pour over chopped chocolate and let rest for 1-2 minutes. Stir until di
ssolved.
15. Dip the tops of the eclairs into the chocolate and allow to set. You won t nee
d all the chocolate but needs to be more to be able
to dip them well.
16. Eclairs are best eaten the day they are made but they keep quite well in the
refrigerator overnight.
Ingredients:
Makes 32 rolls
3 1/2 cups flour
25 g fresh yeast (2 1/4 tsp active dry yeast or 2 tsp of instant yeast)
1/3 cup water, warm
3/4 cup milk, warm
1 1/2 tbsp sugar
2 eggs
1 tsp salt
4 tbsp butter, softened
Filling
4 or 5 tbsp butter, softened
Topping
1 1/2 tbsp butter, melted
Directions
1. In a large bowl, mix flour with sugar and salt. Dissolve the fresh yeast in t
he warm water and add to the flour mixture. Add eggs and milk, mix everything to
gether. Add the butter and knead until the dough is smooth and soft. Cover with
a clean dish towel and let it rise for about 1 hour in a warm area, until double
d in size.
2. Punch dough down and divide into 2 equal parts. Form them into balls. On a fl
oured surface roll each part into a 16 to 17 inch round, using a rolling pin. Wi
th the back of a spoon, spread about 2 tbsp of very soft butter onto the dough r
ound. Using a pastry wheel cutter cut the round into 16 triangles (like slicing
a pizza).
3. Start rolling each triangle into crescents, starting from the outside edge of
the triangle. Once rolled, curve the edges and place on a greased baking tray w
ith the tip tucked down and under the roll. Repeat rolling with the rest of the
triangles. Let them rise for about 20 minutes. Melt additional 1 1/2 tbsp butter
and brush the tops of the rolls with melted butter.
4. Preheat the oven to 400F (200C). Bake for 14-18 minutes until puffed and gold
en brown. Let them cool on a wire rack few minutes before serving.
You can get the full recipe at: http://www.homecookingadventure.com/r...

Ingredients:
3 eggs
1 tsp baking powder
1 package of the glutinous rice flour or mochi flour
1/2 cup canola oil
1/8 cup sugar
2 1/2 cup milk
few drops of vanilla extract (optional)
1 can of red bean paste