I’ve received madeleines baking moulds for Christmas, and I have finally come around baking some. After much debating J. and I settled on making the basic French recipe instead of the honey or lemon curd flavoured madeleines I had in my other cookbooks.

And oooh myyyyy…

They were so delicious! So perfect. So gorgeous.  So delicious that at once you understand why they had such effect on Proust.

It was a pity though that the recipe indicated that I would be able to make 18 of them, but ended up only having 8.

Especially as we were having 4 friends over for our monthly Dungeons and Dragons (DD4) table top roleplaying session.*

18 should have been plenty but 8 was just embarrassing. And there was no time to make another batch.

Mr. J. and I shared one before everyone arrived. To make sure they were any good…

There were then only 7 left for 6 people in total.

A little towering plate of deliciousness was set on the table with a sincere apology. Everyone shyly took one in silence, and approving grunts followed with compliments. (Our friends are French)

The last madeleine, we agreed as a group, was to go to M. who spent double the time getting to our place due to the central line not running and went to the trouble of bringing us a delicious strawberry and basil sorbet that didn’t thaw in the journey. She thanked us with a grateful smile and happily munched on the last madeleine.

It was a pity there was so little but at the same time it made having that one (and a half) madeleine feel like something special to cherish.

Nonetheless now I am hungry for more.

So I have set out to redo the same recipe (double the amounts this time) and also do the other ones of my other cookbooks. I am wondering if they could top the basic recipe that in all its simplicity was scrumptious.

Hereby I present you part one of the madeleine stand-off!

“Like all magnificent things, it’s very simple.”
Natalie Babbitt, Tuck Everlasting

aka “The Basic French Recipe”, which made me fall in love with madeleines.

Ingredients (for 17 units of buttery paradise in cake form)

  • 150g of butter
  • 4 eggs and 2 egg yolks
  • 140g of sugar
  • 1 vanilla pod
  • 120g of flour
  • 4g of baking powder
  • 4g of salt
  1. Slice the vanilla pod open lengthways and scrape out the vanilla seeds.
  2. Mix the vanilla seeds and the pod in a bowl with the sugar and eggs using a whisk. Having the pod in ensures you don’t leave any precious vanilla seeds behind.
  3. Mix the flour, salt, and baking powder in a separate bowl.
  4. Start gently melting your butter on the stove or in a microwave.
  5. Add the flour mix to the egg mix and combine the two using a rubber spatula until you have a smooth batter.
  6. Trickle in the molten and warm butter in the batter while continuing to mix with the rubber spatula.
  7. Cover the bowl with cling film and leave in the fridge for at least two hours. (Up until 12 hours). The vanilla pod will continue to diffuse its aroma in the batter along with the seeds.
  8. When you are almost ready to start baking, heat the oven on 200°C. Butter and flour the madeleine moulds.
  9. When two hours have past (or more), take out the batter. Remove the vanilla pod. Spoon the batter in the moulds until it fills just under the border.
  10. Make sure the oven has heated long enough and is at the designated temperature.
  11. Put the moulds in the oven and cook for 3 minutes at 200°C. At this point the sides of the madeleines should have started to rise.
  12. Lower the heat of the oven to 170°C and cook for another 7 minutes until golden with a paler dome.
  13. Take out the madeleines and leave to cool for 2 minutes. Turn them in their moulds so the dome is at the bottom of the mould and leave to cool.
  14. Once cooled you are ready to enjoy!

* If you are curious about tabletop roleplaying games learn all about it at Mr. J’s podcast: The Rolistes.

The recipe came from the cookbook “Mon cours de Cuisine: La Patisserie.” Written by Marianne Magnier-Moreno


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