One day last summer, while at our local Parisian street market, I felt my morning croissant wear off. I was hungry and cranky, and had an extra euro in my pocket, so I chose a golden yellow madeleine along with my Sunday bread purchase from the good baker at the market.
I popped it in my mouth.
Then, I melted into a little puddle of gooey joy on the sidewalk.
It was delicate, light, tender. Buttery, sweet, and full of flavor. Unbelievable, indescribable flavor.
If I hadn't been married, I think I would have proposed to the boulanger.
When Flare visited us in November, she brought me a present that included a silicone madeleine pan, one of the things I forgot to get before we left la belle France.
Now, I am on the hunt for the right recipe to fill it. I tried Ina Garten's Coconut version, which despite its great reviews, was disappointing.
So I am asking. Begging. Please. If you have a recipe that will send me back to that dirty Parisian sidewalk, send it my way. As soon as you can. (Maybe it's a pregnancy craving? Whatever. I don't care.)
11 comments:
http://milkjaminthekitchen.blogspot.com/2006/10/madeleines.html
they boy's mom gave me the recipe and they turn out niiiice ;-) good luck! let me know how they turn out!
OH, do share with me when you find one! I've tried a couple and they were "fade"!
Funny....I bought a madeline pan at Creative Kitchen before Xmas and made them this yr....recipe calls for fresh lemon zest/juice. I will try to dig up recipe. They are very easy to make and delicious. Auntie B
From the "Bill's Food" cookbook by Bill Granger (who is sorta like the Jamie Oliver of Australia)
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Lemon Madelines
5 eggs
7 oz superfine sugar
finely grated zest from 1 lemon
7 oz all-purpose flour
1 tsp baking powder
6 oz butter, melted and cooled
Preheat oven to 400 degrees. Whisk the eggs and sugar together until pale and fluffy, then mix in the zest. Fold in remaining ingredients and allow batter to rest for 5 mintues. Spoon into greased madeline pan and bake for 8 to 9 minutes.
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I don't have a madeline pan, so I haven't made these. But they sure sound yummy. He suggests serving them along with a lemon mousse.
By the way, you can check out his cookbook from the Madison library. Although you won't get it until I take it back. ;)
I think you and I had the same experience with the same cookie! If you get a recipe that you test out and it works well,...PLEASE let me know...I will let you be the test kitchen first though :-)
Julia Child's recipe for Madeleines are melt-in-your-mouth, Proustian perfect.
Got a link? It's not in either vol. 1 or 2 of her "Mastering the Art of French Cooking", so I don't have it.
The recipe is in the "Way to Cook" book and in "From Julia Child's Kitchen". There's info on the former at http://eatstuff.net/2006/05/25/im-madeleine-im-madeleine/
In the second, she has two recipes. The first Madeleines à la génoise (my favorite)-- light, delicate, with a hint of lemon. The second, les Madeleines de Commercy, is pretty much the recipe they must use for those packets you can buy at the tiny little gare de village when everything's closed and you have a long train ride but forgot to buy a sandwich in town. Filling like a pound cake but nothing at all like the génoise.
Chez Pim also has a recipe for tea madeleines at http://chezpim.typepad.com/blogs/2003/03/madeleines_madn.html but those might need to wait until caffeine is back on your menu (unless you are following the French rules for pregnancy which don't mind a cup of coffee or a glass of wine!)
Bon appétit!
Hi!
Madeleines are so easy to make and they taste so much better when they are home made. I hate the one you can buy in stores, they are too compact. The recipe I am giving you, on the contrary, is lovely, light, delicate. Best Madeleines I've ever tasted. It's my Mamie's recipe.
4 oz powder sugar
4 oz flour
4 oz butter
2 eggs
1 lemon or a little vanilla
in a bowl beat eggs and sugar at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift little by little flour into mixture and then melted butter and lemon or vanilla.
mix it all well
butter the pan. fill it up and bake each tray 20 minutes in a not so hot oven (180°C).
The madeleines are ready when they are golden.
Sorry for the translation... Enjoy your madeleines.
(As far as I am concerned, I'm in a "cheese cake" period.)
Hi!
Madeleines are so easy to make and they taste so much better when they are home made. I hate the one you can buy in stores, they are too compact. The recipe I am giving you, on the contrary, is lovely, light, delicate. Best Madeleines I've ever tasted. It's my Mamie's recipe.
4 oz powder sugar
4 oz flour
4 oz butter
2 eggs
1 lemon or a little vanilla
in a bowl beat eggs and sugar at high speed until mixture is thick and pale and ribbons form in bowl when beaters are lifted, 5 to 10 minutes.
Sift little by little flour into mixture and then melted butter and lemon or vanilla.
mix it all well
butter the pan. fill it up and bake each tray 20 minutes in a not so hot oven (180°C).
The madeleines are ready when they are golden.
Sorry for the translation... Enjoy your madeleines.
(As far as I am concerned, I'm in a "cheese cake" period.)
Merci à tous! I have so many to try now... :) Yippee!!!
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