#Paris In July Madeleines
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:
- Kitchen Aid (…if you have one) : mix eggs and sugar until frothy and pale yellow
- Bowl nr 1: sieve flour and baking powder then add the zest of 1 lemon
- Large bowl nr 2: mix milk with cooled melted butter then
- …add flour mixture is 2 parts.
- Let batter cool if fridge for a few hours or overnight.
- The recipe is in La Peitie Cuisine à Paris by R. Khoo, pg 88.
- I was up early this morning and baked the little cakes.
- Just 1 level tablespoon is enough batter in each form.
- You have to stay near the oven because these delicacies
- …bake quickly and you don’t want to burn them!
- Makes: 42 madeleines
- NOTE: this is the strangest recipe because you have to ‘manipulate the oven’.
- 190 C (375 F) – bake madeleines for 5 minutes
- turn OFF oven for 1 minute
- 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!
21 Comments
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NancyElin.blog 
Now I want to try the Madeleines, too.
Bon Courage!
What a lovely project.
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!
Great museum! Great recipe! Your results look totally successful!
best… mae
Thanks for you kind words….Madeleines are elegant and delicious!
Oh these look so good.
Thanks for your comment…if you would like to make them please look at my reply I wrote for Brona’s comment. Bon appétit!
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.
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… :)
I love making madeleines and make them often. I’m always looking for the best recipe so saving this one!
Enjoy these delicacies!
I do remember these!! I even went out and bought myself a Madeleine pan to bake them!! I have not made them since last year but they will be perfect with the strawberries for Wimbledon!!… but I may have to dip them in some chocolate first!! Thanks for the reminder!! Perhaps you could refresh my memory with the ingredient amounts please!!
Kath…
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.
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!
A hundred tousand tanks!
Gosh, yours look spectacular!! and that was the “old” kitchen!!
No rush… I have those pork ribs in the oven. They seem to take forever!
I just bought the ingredients for Endive au Jambon + wine sauce. Glass of wine for the chef….too! I had to go to the attic to bring back some kitchen utensils…it has been a long time (6 months) since i cooked and used the oven!
I always loved that endive dish since you very first made it for me!!! Consider it a birthday celebration for Fran! She might have done a Prime Rib, she always did like to make a splash, but even I don’t eat beef anymore ha, ha, ha!! She would love it!!