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Madeleines

Recipe by Trish Deseine from Trish's Mediterranean Kitchen

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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.

Makes about 16

Ingredients

500ml whole milk
5 large eggs
200g sugar
200g plain flour, sifted
1 level teaspoon baking powder
120g salted butter

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Method

Preheat the oven to 200C/400F/gas mark 6
Put the milk, eggs and sugar in a saucepan and heat while whisking vigorously for a few seconds until the custard mixture mousses up. Take it off the heat and cool, whisking constantly. When completely cold, add the flour and baking powder and mix with a wooden spoon. Melt the butter and add little by little. Leave to rest for about 10 minutes. Use a silicone baking mat, or grease the ridges of a Madeleine tin with extra butter using a pastry brush. Fill the moulds not quite to the top and then cook for about 10 minutes, until they are puffed up and golden. Remove from the oven, take them out of the mould immediately and leave to cool. They won’t last long!

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What do you think?

Julie Flynn-Ciniglio February 2010

I haven't tried this version but Ina Garten's madeleines in her Barefoot in Paris cookery book always turn out perfect!!!

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Becky February 2010

Hi, I had the same problem, it was a sweet flat yorkshire pudding, cannot see where I have gone wrong. Wondered if I chilled the mix overnight in the fridge it might help, I have so much batter left over!

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Helena February 2010

Saw Trish on TV and liked the method. Followed the recipe EXACTLY and ended up with a very runny batter. However ended up with something between a pancake and Yorkshire pudding! What a waste of ingredients - at least the birds will enjoy a treat. And it made thousands. Disappointed but will revert to Ina Garten or Martha Stweart who have never failed.

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hyacinthus December 2009

I have tried one similar recipe today - half your quantity and no milk. Yet, I've got 18 big ones and 20 small ones! Will try yours tomorrow and see if it yields 16. I suspect it's much more than that!

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