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Madeleines have to be the most iconic of French patisserie and they are very easy to make. Proust famously described a Madeleine as a squat, plump little cake moulded in the fluted valve of a scallop shell. Just a taste of it, dipped into his mother’s tea led him to write a landmark work of French literature. I don’t think I need go that far, but it might be an idea to bake a batch and see what the fuss is about.

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Posted by Kelli73Report
I had a sweet little recipe from Trish Deseine that was my go-to recipe for madeleines. it was simple and always spot-on. This recipe is *so* not it. I just made a batch with the recipe above and they are a total failure. I don't know what 500mL of milk is doing here. And I had to double the amount of flour in the middle of cooking, since the first fournée deflated to make 25 little shrivelly eggy crèpey oysters. Dessert oysters. I am so bummed that i can't find my copy of 'petits plats entre amis.' *sigh*-- and, yuck.
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