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July 18, 2018

12

#Paris In July Madeleines

by N@ncy

Musée Carnavalet:

Un voyage dans le Paris de la Belle Époque sur les pas de Marcel Proust, à la recherche d’un temps perdu…

What is the first thing you think of when you say Marcel Proust?

  • Yes…and that is what I am going to try to make!
  • Recipe is in La Petite Cuisine à Paris, page 88
  • Madeleines à la crème de citron

 

Preparation:

Batter:

In three easy steps:

  1. Kitchen Aid (…if you have one) : mix eggs and sugar until frothy and pale yellow
  2. Bowl nr 1: sieve flour and baking powder then add the zest of 1 lemon
  3. Large bowl nr 2:  mix milk with cooled melted butter then
  4. …add flour mixture is 2 parts.
  5. Let batter cool if fridge for a few hours or overnight.
  6. The recipe is in La Peitie Cuisine à Paris by R. Khoo, pg 88.
  7. I was up early this morning and baked the little cakes.
  8. Just 1 level tablespoon is enough batter in each form.
  9. You have to stay near the oven because these delicacies
  10. …bake quickly and you don’t want to burn them!
  11. Makes: 42 madeleines
  12. NOTE:  this is the strangest recipe because you have to ‘manipulate the oven’.
  13. 190 C  (375 F) – bake madeleines for 5 minutes
  14. turn OFF oven for 1 minute
  15. turn oven ON reduce temp to 160 C (320 F) – bake for 5  min

 

I made some French Strawberry Shortcake with a mixture of

Fraises  au basilic et au citron

  • 500 gr strawberries
  • 1 TB lemon juice + zest of 1 lemon
  • Sugar  (..to your own taste)
  • 6 chopped 6 basil leaves
  • twist of the peppermill!

 

 

 

 

 

 

Read more from French, Paris In July
12 Comments Post a comment
  1. Jul 18 2018

    Now I want to try the Madeleines, too.

    Like

    Reply
  2. The Reading Life
    Jul 18 2018

    What a lovely project.

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    • Jul 18 2018

      Madeleines were easier to make than I thought!
      Tip: Batter must definitely rest in fridge overnight.
      Then you can bake them and enjoy these delights with your morning coffee!

      Like

      Reply
  3. Jul 18 2018

    Great museum! Great recipe! Your results look totally successful!

    best… mae

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    • Jul 18 2018

      Thanks for you kind words….Madeleines are elegant and delicious!

      Like

      Reply
  4. Jul 19 2018

    Oh these look so good.

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    • Jul 20 2018

      Thanks for your comment…if you would like to make them please look at my reply I wrote for Brona’s comment. Bon appétit!

      Like

      Reply
  5. Jul 20 2018

    Nancy you continue to amaze me with your versatility! They look divine & I love how you present your cooking posts – you make it look easy and attractive at the same time.

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    Reply
    • Jul 20 2018

      I never knew this elegant cake could be so easy to make. The first challenge is buy the baking tin in better kitchen equipment store. The batter can be made after you do the dishes at night: whip 3 eggs and 130 gr sugar until frothy pale yellow. Put 60 ml milk and 200 gr butter in a Pyrex cup and microwave at low temp until butter is melted. Let cool. In a large mixing bowl add 200 gr flour, 10 gr baking powder and zest of 1 lemon. Now you are read to mix this all together.
      1. Pour melted butter and milk into bowl
      2. Add beaten eggs/sugar
      3. Add flour/baking powder/zest in two portions…mix well between portions.
      Let the batter rest overnight in the fridge.
      Next morning: butter the baking tin so cakes won’t stick to the pan
      Add just ONE level tablespoon of batter to each cake form
      Place in pre-warmed oven (see temps in my blogpost)….
      et voilà….Madeleines that Marcel Proust would dream about!

      Thanks so much for your comments… 🙂

      Liked by 1 person

      Reply
  6. Jul 20 2018

    I love making madeleines and make them often. I’m always looking for the best recipe so saving this one!

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    Reply

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