Today´s recipe for the Tuesdays with Dorie group are Madeleines. The recipe for these famous pretty French sponge cakes was contributed by baker extraordinaire Flo Braker.
The Madeleines come in a palette of flavors, ranging from the traditional lemon zest to rose or even orange flower water, vanilla, chocolate, green tea (with Matcha), and, honey. There are even some savory versions containing fresh herbs such as thyme or rosemary or even finely grated cheese such as Parmigiano Reggiano.
The sign of a fine Madeleine is a little hump, created by leaving the batter to chill and stiffen for at least two hours, and by baking in a hot oven. The batter has a tendency to stick to the traditional shell-shaped metal molds, so you should also remember to butter your molds twice. The cakes also turn out fine in nonstick silicone molds, but they will never color to a crisp golden brown.
For a Proustian moment, savor your Madeleines as he did with a cup of tisane. Although “tisane” refers to herbal teas in general, it is believed that he quite enjoyed dunking his French sponge cakes into a cup of linden blossom tea (infusion de tilleul).
In order to make delicious Madeleines, you will have make a classic sponge cake or génoise using unsalted butter, cake flour, some salt, eggs and pure vanilla extract. And in order to obtain their traditional shape, you will need the above-mentioned traditional Madeleine baking pans. I have regular Madeleine molds and mini Madeleine molds - the mini ones bake in about 5 minutes.
To bake these small French tea cakes, you spoon the batter into the molds, filling them almost to the rim and bake the Madeleines until they are puffed, golden brown, and just starting to pull from the sides of the molds, about 8 to 10 minutes. Note that the peaked centers will be lighter than the rest of the cakes. Turn them out on a rack to cool. They are best eaten warm from the oven, though they may be stored in an airtight container for 2 to 3 days.
And while enjoying your Madeleines with a steaming cup of linden blossom tea, why not read the delightful book Madeline by Ludwig Bemelmans, it does not always have be In Search of Lost Time (À la recherche du temps perdu), by the famous French author Marcel Proust.
To see how the other Doristas fared with this recipe, please do click here.
The recipe can be found at Katie and Amy´s blog - Counter Dog - "Thank you both for hosting today´s recipe"!
- "Madeline" by Ludwig Bemelmans available at www.amazon.com
- Madeleine mini baking mold and regular size one from "Gobel" available at www.gobel.fr
- Linden blossom tea (Lindenblütentee) from "TeaGschwender" available at www.teegschwender.com