Homemade Petit Madeleines

April 9, 2014


Fresh Meyer Lemons | Elizabeth Gaubeka Photography

Oh Madeleines!

Don’t tell me… you love them too, don’t you?

Madeleines are my daughter’s favorites, and if they have been half-dipped in chocolate fondue or ganache, even better. I grew up eating them, and every bite of a freshly-baked Madeleine sends me back home.

Fresh Lemons and Eggs | Elizabeth Gaubeka Photography

Homemade Petit Madeleines

 

Homemade Petit Madeleines

Homemade Petit Madeleines

History tells that Madeleines are associated with the small French town of Commercy, in  Lorraine. There are  a few legends about Madeleine’s origins and creators.  It is believed that during the 18th century, in Commercy, a young girl name Madeleine made them for the king of Poland when he was exiled to Lorraine. This started the fashion for Madeleines (as they were named by the King).

Another version suggests that madeleines were invented by Avice, the pastry chef of an influential nineteenth-century French diplomat Charles-Maurice de Talleyrand-Périgord, who placed the batter in scalloped-shaped molds. And for others, it is the French author Marcel Proust who immortalized them in his vivid description of savoring petites madeleines in his novel Remembrance of Things Past.

This is the classic base for madeleines. You may add lemon zest, rose water, dried lavender, chocolate ganache, and so many other flavors to transform the classic recipe into a different tasty and spongy treat. Soaking a madeleine in frothy milk or espresso is perfection.

Enjoy them with your little ones!

Homemade Madelaines and Lemon Curd
 
Inspired by Marmiton.
:
: Dessert
: French
Serves: 12
  • 3 eggs
  • 100 g sugar
  • 110 g of flour
  • 3 g baking powder (1 teaspoon)
  • 90 g of salted butter
  1. Preheat oven to 220 ° C (400°F) Melt the butter in the microwave (minimum power). Allow to cool. In a bowl beat eggs, add the sugar and whisk to froth.
  2. Add the flour and yeast. Stir in the melted butter.
  3. Fill the molds ¾ full and bake at 220 ° C for 2 min. Then lower the oven to 200 ° C, and cook for 8 minutes.Unmold warm.

© Au Petit Goût.  All Rights Reserved Worldwide.

Leave a Reply

Au Petit Goût
©
Design by Blog Milk