The European pastry style must be rubbing off on me, because I’m becoming a sucker for ultra-simple treats like Madeleines. Crunchy and caramelly on the outside, soft and creamy on the inside and sweet, rich and lemony all over, these are the sorts of things I’m finding increasingly addicting as I evolve as a baker.
That said, I confess that making archetypal goodies like Madeleines always makes me nervous. They’re like chocolate cup cookies: a universal favorite, yet something everyone likes in just their own way. Which means making them here on the blog is something of a risky venture. For every person who likes their Madeleines the way I make them, there’ll be someone else who’ll consider them an affront to all that’s good and holy. But what are you gonna do. Let’s hit it!READ ON
Madeleines have a reputation for being rather fussy things, and I suppose that reputation is deserved to some extent. However where small cakes are concerned, you’re always in good hands with Maida Heatter. Here’s her recipe slightly altered to reflect some of my ingrained habits.
about 1 cup bread crumbs, ground finely in a food processor
2 ounces (1/2 stick) unsalted butter
1 egg pus two egg yolks, room temperature
1.75 ounces (1/4 cup) sugar
1/2 teaspoon vanilla extract
2.5 ounces (1/2 cup) all-purpose flour
zest of one lemon