French madeleines...

I wanted to make world famous madeleines for ages now, but there was one thing stopping me - lack of that traditional madeleine mould. But, just recently I've finally treated myself to one! :) I just wish I've done it earlier... Unfortunately the "quest" wasn't over. Now, there was a much more difficult task ahead of me - to find that perfect recipe for French madeleines. If you google it you'll get hundreds of them - but which one to trust. As I can't complain for the lack of cookbooks I decided to turn my attention there... First attempt ended... in total failure :( I used Trish Desein's recipe which resulted in "madeleine pancakes", which even tasted OK, but that's where all the positives end... Didn't give up and within a week decided to try again. This time I turned to Rick Stein's "French Odyssey" cook book. Which I've done it the first time round! The result - little crispy/crunchy on the outside and so soft and crumbly inside. Proper tasting AND looking French madeleins :D 
As I treated myself only to one such tin, I had to make those madeleins in two "goes", as the quantities in the recipe below will give you exactly 24 of those heavenly treats.

Recipe taken from "French Odyssey" by Rick Stein. I've made only one small change, as the original calls for a tablespoon on honey added to the batter along with the butter, but I wanted the most original version of madeleins I could get, so I omitted that step.

How to make it...
- 3 eggs
- 100 g cater sugar
- finely grated zest of 1 lemon
- 100 g plain flour, plus more for dusting
- 1 teaspoon baking powder
- 100 g butter, melted, plus extra for greasing

Brush 2 x 12 madeleine moulds with melted butter and leave to set, then dust with flour, tapping out the excess. Preheat the oven to 190 C. 
Put the eggs and sugar into a bowl and whisk together until thick and smooth. Whisk in the lemon zest. Sift the flour and baking powder together and gently fold in, followed by the melted butter. Place the batter in the fridge and leave for 15 minutes to thicken slightly.
Fill each of the molds three-quarters full with the mixture and bake for about 10 minutes until puffed up and golden. Leave to cool then carefully remove from the tins and.... enjoy! :)


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