My mum bakes large batches of madeleines every time we come and visit and Adele and Jules have come to associate these little, singular shaped cakes with her tender love. Proust famously wrote how eating one brought back lost childhood memories- maybe his granny made those too? The funny thing is, in older drafts of the book he had first used toasted bread to illustrate his point. Oh dear. Aren't we French happy he changed his mind.
La Madeleine
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Recipe by: Adapted from Pierre Hermé, Le Larousse des Desserts Busy:10 min, Total prep time: 25 min Serves: makes about 15 madeleines |
Preheat the oven to 220 degrees C
Melt the butter on low heat (or in the microwave). Take off the heat as soon as it is melted and reserve.
Mix the flour and baking powder in a small bowl.
In a large bowl, whisk the eggs and sugar for about 5 minutes, the mixture must reach a foamy texture. Add the flour and baking powder and mix until obtaining a smooth batter. Stir in the warm butter, vanilla and lemon zest.
Pour the batter into the mould cavities, leaving 2 mms showing, and bake for 5 minutes. Lower the temperature to 200 degrees C and bake for another 9 to 10 minutes, or until the madeleines are nicely browned.
Wait for a few minutes before unmoulding the madeleines and allow them to cool down completely on a grid.
The chocolaty plus:
2 minutes into the cooking, quickly open the oven and stick a square of dark chocolate inside each madeleine (if using Lindt, their squares are larger so use only 1/2) . This addition damages the look at bit but Adele and Jules both confirmed they are very happy to sacrifice it. The reason you have to wait before sticking the chocolate in is that otherwise it will melt and fall under the batter before it starts to set. I usually do my first batch without and the second one with.
Butter the cavities of the madeleine mould (no need if using a silicone mould) and reserve in the fridge.
Preheat the oven to 220 degrees C
Melt the butter on low heat (or in the microwave). Take off the heat as soon as it is melted and reserve.
Mix the flour and baking powder in a small bowl.
In a large bowl, whisk the eggs and sugar for about 5 minutes, the mixture must reach a foamy texture. Add the flour and baking powder and mix until obtaining a smooth batter. Stir in the warm butter, vanilla and lemon zest.
Pour the batter into the mould cavities, leaving 2 mms showing, and bake for 5 minutes. Lower the temperature to 200 degrees C and bake for another 9 to 10 minutes, or until the madeleines are nicely browned.
Wait for a few minutes before unmoulding the madeleines and allow them to cool down completely on a grid.
The chocolaty plus:
2 minutes into the cooking, quickly open the oven and stick a square of dark chocolate inside each madeleine (if using Lindt, their squares are larger so use only 1/2) . This addition damages the look at bit but Adele and Jules both confirmed they are very happy to sacrifice it. The reason you have to wait before sticking the chocolate in is that otherwise it will melt and fall under the batter before it starts to set. I usually do my first batch without and the second one with.
My advice: double the quantities. I always do.
The bump on top of the madeleine rises because of the thermic chock it undergoes (high temperature followed by a lower temperature), and thanks to the narrow, oblong shape of the madeleine moulds. You will get the madeleines lovely taste if using a muffin mould, but most likely not the bump I am afraid.
Madeleines were created in 1755 in Commercy (East of France) by a French cook called Madeleine for an aristocratic dinner party to celebrate the New year. Madeleines quickly became a local delicacy, spreading in the XiXth century throughout the whole of France.
The bump on top of the madeleine rises because of the thermic chock it undergoes (high temperature followed by a lower temperature), and thanks to the narrow, oblong shape of the madeleine moulds. You will get the madeleines lovely taste if using a muffin mould, but most likely not the bump I am afraid.
Madeleines were created in 1755 in Commercy (East of France) by a French cook called Madeleine for an aristocratic dinner party to celebrate the New year. Madeleines quickly became a local delicacy, spreading in the XiXth century throughout the whole of France.
Ingredients
100 g lightly salted butter
100 g flour
3 g (3/4 teaspoon) baking powder
Zest of 1/4 lemon, finely chopped
1/2 teaspoon vanilla extract
2 eggs
120 g sugar
100 g lightly salted butter
100 g flour
3 g (3/4 teaspoon) baking powder
Zest of 1/4 lemon, finely chopped
1/2 teaspoon vanilla extract
2 eggs
120 g sugar
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One Comment to “La Madeleine”
March 24th, 2010 at 7:00 pm
Delicieuses: croustillantes sur les bords et moelleuses au milieu.