These little plumpy morsels in their recognizable shell shape may have originated from France, but its fan base spans the globe. I read that some had said, for the tastiest and most delicately authentic madeleines, one needs to go to France. Hmm...sounds like a darn good idea to me!
The first time I tried making madeleines was well, not quite in their original form as I didn't have any madeleine pans then so I basically used my bear mould pan. I had used the recipe from Lee Mei of Cooking Hut, who shared a classic recipe which uses yeast instead of baking powder.
Last week after purchasing my madeleine pans, I got eager and wanted to make some badly. After searching and comparing about 5-6 recipes (and they all have the same classic ingredients), I stumbled upon one which uses some milk and honey. The result was good if you want crusty edges with a buttery moist inside. These are however, best eaten on the same day they are baked as leaving a day older will have them less spongy.
Recipe for "Crusty on the outside, moist in the inside Madeleines" (found at www.epicurious.com)
Ingredients:
Ingredients:
Method:
Put racks in upper and lower thirds of oven and preheat oven to 350°F. Brush molds with melted butter.